16 August 2018

3 hours (or less) from Paris: Tasting Aubrac #3

Made with fresh potatoes, butter, garlic, crème fraîche, sea salt, pepper and tons of cheese, aligot, the signature dish of Aubrac, is one of life's not-to-be-missed culinary experiences.

Above:  piping hot and stringy with cheese the aligot is finished off at our table from an isolated hilltop stone hut used by shepherds to make cheeses in winter, turned into a casual restaurant in summer

Below: table set for our group; scenic rolling pastures beyond


Tomorrow: a carnivore's dilemma

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