aligot has been eaten in Aubrac since the 12th century



Cuisine: aligot has been eaten in Aubrac since the 12th century

Article written by

B. Garguy-Chartier, P. Maire, A. Pacary, S. Fell, L. Bleuzen – France 3

France Televisions

It was in the 12th century that aligot was born on the Aubrac plateau, a local dish par excellence. This mashed potato is obtained thanks to the volume of Aubrac, certified PDO. The dish can be eaten even in summer.

Since 8 a.m., Stéphane Rue has been preparing an ancestral dish: the aligot. The dish contains 1 kg of potatoes and 400 g of tome fresh. You have to have a hand. The chef du jour has 25 years of experience behind him. It all starts at an altitude of 1,200 m. Sophie Soulier, farmer, leads a herd accustomed to the conditions of the Aubrac plateau. Twice a day, she does the milking.

In the 12th century, aligot was used to feed pilgrims passing through a monastery. The tradition crosses the centuries and in the 1960s, it is even celebrated in the streets of the village. In a cheese dairy, we make 1 ton of fresh tome per day thanks to milk, certified PDO since 1961. 24 hours later, the aligot is ready to taste.This is delicious“, says a woman.For us, it’s folkloric, but it’s fine“, reports a man.

News topics

About news

team of the week

  • Editor-in-chief

    Philippe Dennis

  • Deputy editor-in-chief

    Anne-Charlotte Hinet, Charles-Henri Carlier

  • Publishing Manager

  • Joker

The weekend team

  • Editor-in-chief

    Catherine Raymond

  • Deputy editor-in-chief

    Jerome Dorville, Daniel Ielli

  • Publishing Manager

  • Joker

Newsletter subscription

all the news in video

Receive the essentials of our news with our newsletter

Newsletter subscription

articles on the same topic

Seen from Europe

Franceinfo selects daily content from European public audiovisual media, members of Eurovision. These contents are published in English or French.

Leave a Comment