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Numerous local delicacies
On Aubrac, the pure air sharpens the appetite; a suitable occasion
to taste aligot, le Laguiole, la fouace and
the Aubrac beef, washed down with the wines from Estaing
or d'Entraygues.
The vale of Marcillac and the Lot valley offer a whole range
of dishes carefully crafted: foie gras, tripous, confits,
stuffed cabbage and Estofinado which one serves with wine from
Marcillac, from Fel or d'Entraygues.
As one moves towards the Midi, the gastronomic pleasures become
even more varied.
Near Millau, Roquefort, the style of cooking develops stronger
flavours: thrush pâté with goose liver, lamb, feuilleté
au roquefort, ewes' curds and the inevitable Roquefort, flônes,
accompanied by wines from the vallée du Tarn.
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