Typical dishes such as aligot, truffade, pouteille and coupétade showcase the local produce and authentic flavors of the Lozère department, and are sure to delight gourmets and lovers of traditional dishes.
Aligotspecialitedelaubrac GuidegastronomieAligotspecialitedelaubrac Guidegastronomie
The must-try dishes
A wealth of gastronomic delightsDiscovering
must-try dishes
de la Lozère
Aligot sausage, served in the burons of Aubrac.Aligot sausage, served at the buron.|
Fete De La Race Aubrac (8)© B. Colomb Lozere Sauvage Pour Pact Aubrac © B. Colomb Lozère Sauvage Pour Pact AubracAubrac meat on the grill.|
Aligot meal in an Aubrac buron.Aligot meal in an Aubrac buron.|
#1
Aligot
Anessential recipe straight from the Aubrac plateau,aligot is a stringy purée made with potatoes, butter, cream, garlic and fresh Aubrac cheese. It’s a delight when the cold arrives, and even all year round!
Our tip: try aligot in the burons and restaurants of Aubrac, with Aubrac sausage or beef on the side… we’re sure you’ll tell us all about it!
Aligot filant.Aligot filant.|
DID YOU KNOW?
In the past, the burons, small houses in the middle of the plateau, were used to make fresh tomme cheese, which in turn was used to make aligot.
This is where the buronniers lived.
Truffade aubrac lozère dish.Truffade aubrac lozère dish.
DID YOU KNOW?
The word “truffade” comes from the Occitan “trufas” meaning “potatoes”, not truffles as you might think…so there are no truffles in the recipe!
#2
The truffle
Another recipe from the Aubrac region! Truffade is a gourmet dish made with pan-fried potatoes (“truffas” in Occitan), mixed with aligot tomme, garlic, butter, salt and pepper.
Our tip: Can be served on its own or ideally served with charcuterie, Aubrac beef or sausage.
#3
Manouls
Manouls are a 100% Lozère dish, and more specifically a Canourguais dish. Manouls are a variant of tripoux (based on veal), with mutton bellies topped with veal strawberries and salted brisket.
Our tip: Serve manouls with potatoes and carrots.
Lozere Manouls.Lozere Manouls.
DID YOU KNOW?
In the past, manouls were eaten at dawn to get through the day’s work, or as an appetizer with potatoes.
The name of this dish, often served at Easter, comes from the piece cut up to serve as an envelope for the giblets. Nowadays, this dish can be enjoyed in the Lozère region, as well as at village festivals, with the famous “déjeuner aux tripoux ou manouls” in the morning.
#4
Pouteille
A recipe from the Lot Valley, and more specifically from the village of La Canourgue, pouteille is a kind of beef stew marinated with pig’s trotters. This hearty dish used to be made by each family, then taken to the baker’s oven in an earthen “toupinou” before being served to guests. This ceremony of country gastronomy usually took place on Sundays.
Our tip: enjoy pouteille with potatoes, a glass of red wine and a slice of rye bread.
Pouteille, a traditional dish from La Canourgue.Pouteille, a traditional dish from La Canourgue.
DID YOU KNOW?
Pouteille can be purchased from various butchers in and around La Canourgue, or you can sample it in the village’s restaurants, particularly at the Hôtel du Commerce, headquarters of the confrérie de la pouteille et du manouls.
This Canourguaise brotherhood works to safeguard vernacular heritage and promote ancestral traditions, and has developed around two Canourguais dishes: pouteille and manouls (shown below).
Cuisine Regional Recipes Languedoc CoupetadeCuisine Regional Recipes Languedoc Coupetade
Coupétade takes its name from a deep earthen dish known as a “coupet”. It was very popular with the region’s peasants at the time, as it was cooked with dry bread and cost next to nothing.
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#5
The coupétade
This time it’s not a dish, but THE Lozère dessert par excellence! Coupétade is a kind of French toast topped with prunes and baked in the oven… A real sweet treat with no waste!
Our tip: accompany coupétade with a custard or chantilly cream for extra indulgence…
These must-try dishes can be enjoyed in traditional restaurants: auberges, burons, village restaurants…
