Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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Main meals
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
> view the mealBeef
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealCheeses
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
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France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Main meals
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
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Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
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Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
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