Are you on vacation in Aveyron and want to discover the region’s gastronomic specialities?
Here’s a roundup of Aveyron’s culinary must-haves:
- Aligot
- Roquefort cheese
- Farçous
- Tripoux cheese
- The estofinado
- Spit-roasted cake
- The fouace
- Cheese soup
To discover and consume without moderation of course 🙂
3. Farçous from Aveyron
Don’t you know farçous? Well, come and stroll around the Aveyron markets, like the one in Rodez, for example, and sample some farçous. Farçou is a composition of salted and peppered minced meat made with fatty bacon, chard greens, parsley, pigmeat, eggs, wheat flour and a little milk. This stuffing is then usually fried in a pan. They will accompany your aperitifs (in moderation) as well as your Aveyron salads.
4. Tripoux cheese
It’s true that tripoux are a form of challenge for those who have never eaten them before. Here in Aveyron, the villages organize tripoux breakfasts during the summer, which you can come and taste from 8am onwards.
5. Estofinado (or stockfish)
This is a cod or haddock-based dish simmered with ingredients such as potatoes, eggs, crème fraiche and oil. This dish was very popular with the miners of the Decazeville coalfield.
7. The fouace
Fouace or fouasse or foassa is a large, crown-shaped bread made in Rouergue and Haute-Auvergne. This is a homemade bread dough, scented with orange blossom water, slightly sweet and buttery, fairly dense, made from soft wheat flour and enriched with eggs.
Discover Domaine Combelles in Aveyron
Are you looking for accommodation for your stay in Aveyron? Stay at Domaine Combelles, your vacation village in Aveyron. Located in the heart of Aveyron, Domaine de Combelles is an ideal base for exploring the region. From the must-see sites to the best bathing spots, not forgetting the trou de Bozouls, Aveyron is sure to seduce you.