Gastronomies
Gastronomy in Aveyron and Lozère
Treat your taste buds!
- Veal from Aveyron and Ségala; beef from Aubrac; lamb and mutton; trénels and tripoux; dry sausage and other cold meats
- Roquefort; Bleu des Causses; Laguiole, Pérails and many other local farmhouse cheeses
- Flaune; fouace; spit-roasted cake; échaudés; fruit from the orchards of the Gorges du Tarn (cherries, plums, etc.)
- Aligot; estoffinado; farçous and many more...
- Wines: AOP Côtes de Millau...
Products you'll find at Millau markets and other small local night markets (Liaucous, Le Rozier, La Roque Ste Marguerite...)