levezou-viaur.com - Welcome to the Lévézou, Monts et Lacs

spEcialitIEs OF AVEYRON

Famous exports

Be sure to savour a nice aligot with some Aveyron veal or Aubrac beef. Aligot is a dish made from mashed potato and Tomme fraîche cheese from Aubrac.

To accompany this dish, you may opt for a wine from Marcillac, Estaing or Côtes de Millau. For dessert, treat your tastebuds with a little fouace (sweet bread) or a slice of gâteau à la broche (a layered cake similar to the German Baumkeuchen).

And of course, we mustn't forget the cheese. Roquefort, Laguiole and Bleu des Causses are the best-known, while many local producers may also offer very tasty cheeses, such as Pérail.

This menu is just one example. We could also have mentioned foie gras, tripous (a much-prized Aveyron dish made from tripe), confits, stuffed cabbage, farçous (herb fritters), all kinds of pâtés, cheese soup, desserts and other delicacies: Flaune du Larzac, Bonneval chocolate, échaudés….the list goes on.

Check out our guide to Aveyron's gastronomy, "Deguster en Aveyron"

Flick through the guide to see photographs of our specialities, and also the products of local agriculture: cheeses: Perail, Roquefort, Bleu and Laguiole to name but a few, Aveyron wines, Aubrac beef, Aveyron lamb, Galapin rabbit, and our wholesome Aveyron bread, "Le Régalou".   

You'll find recipes supplied by some of our chefs: Aveyron Fricandeau made by Quentin Bourdy, lamb sweetbreads as prepared by Nicole Fagegaltier, a quinoa, trout and beetroot recipe from Hervé Busset, and a recipe for La Flaune created by Christian Aveline.

Michel Bras, Cyril Lignac, and many other chefs besides, show their passion for fine food in the creative ways in which they use local produce in their dishes.

The markets where our products can be found are also listed.

Flick through the guide to see photographs of our specialities, with recipes supplied to us by our starred chefs: Michel Bras, Cyril Lignac, Nicole Fagegaltier, Hervé Busset and Michel Truchon.

You'll also find the products of our agriculture and our markets.

Discover the Déguster L'Aveyon guide by clicking here: http://www.tourisme-aveyron.com/fr/pratiques/documents/Guide-Gastronomie.pdf

SPECIALITIES OF THE Lévézou

Like the department of Aveyron as a whole, the Lévézou has its own culinary specialities.

Régalou, a bread 100% made in Aveyron

We also pay particular attention to the bread we eat.

Some bakers produce Régalou, a traditional bread made from wheat grown in accordance with carefully-developed practices and then transformed into flour without any additives. Depending on the preferences of each baker, you may find it at the bakery in the form of a baguette, in a thinner "flûte" shape, or as a round loaf.

Website: www.regalou.fr

Régal du Régalou

A cake emblematic of the Lévézou, the Régal du Régalou is made using Régalou flour and sheep's milk butter, a creamy, white butter that lends the cake its moistness. The other ingredients are honey, a short pastry base spread with a layer of raspberry jam, then a layer of madeleine and finally a crumble topping.

Three bakeries in the Lévézou make Régalou and the Régal du Régalou:
Boulangerie Vidal, Flavin: +33 (0)5 81 19 90 73
Boulangerie Sainct, Arvieu: +33 (0)5 65 46 75 42
Boulangerie Colonges, Vezins: +33 (0)5 65 61 87 17

Pastissou nut cake

The Pastissou is a delicious cake that combines melt-in-the-mouth caramel with crunchy nuts. Handmade using local products, a Pastissou will keep for over 6 months.

 Pâtisserie des Lacs, Salles Curan. Tel. +33 (0)5 65 46 33 45

Cheeses and dairy products

Lilian and Mathilde Boutet
Tel: +33 (0)5 65 47 98 90
Vendors of Le Vézou sheep's milk cheeses and sheep's milk yoghurts at the departmental markets.

Cooked pork meats:

Salaisons du Lévézou, Salles Curan: Rolland Molinier
Tel.: +33 (0)5 65 46 39 44
Producers of cooked pork meats, including Roquefort pâté.