Gourmet products local specialties and wines Aveyron

Founded in 1927, Carles is a family business, and Delphine, the illustrious third-generation representative of the village's master craftswoman, is its guardian. Carles Roquefort is made entirely by hand, using time-honored know-how. The cubed curds are stirred to prepare the texture of the paste. The grains thus formed are then placed in molds, then sprinkled with the powder of a Roqueforti penicillium grown as in the past on rye and wheat bread. Then comes the draining and, finally, the maturing in natural caves. The latest addition, Roquefort Carles Elégance, is the softest and smoothest, a true delight.

The other name of this bakery-pastry shop is "la fleur d'orangerie". Located in the centre of the village, everything here is home-made by the hands of an authentic craftsman: the breads (country, rustic, millstone, rye...), the pizzas with real tomatoes, fond of meat, and above all the delicious pastries (crousti royal, three chocolates, caramel fleur de sel...). We also recommend the Paris Brest with the old-fashioned praline. Real nice and good pastry chef work.

Created in 1996, this cooperative now brings together 34 producers from Larzac and Lévézou. With 49 employees, they process 4.5 million litres of ewe's milk each year. Their cheeses, with their regional characteristics, are available in several ranges. Tommes, pérails and melting logs are sold directly in the cheese shop. You can also find brousse and encalat: a kind of camembert made from ewe's milk and named after the curd. We advise you to try the latest product: the white cheese made from whole sheep's milk.

This bakery faces the Combalou, and offers an interesting choice of breads. From baguette to sourdough bread, corn bread, stoneground or rye flour from French tradition or Label Rouge, this house also offers all its know-how to concoct little wonders like its pastries, quiches, puff pastries, fouace, flaune or other delicious take-away food. Simple, good and smiling... The punchline chosen by this address suits it like a glove: "L'Espigal, the bread that delights you".

Named after its creators, Agnès and Pierre, this workshop-boutique is above all a four-handed adventure. Both trained in pastry and chocolate making, Agnès and Pierre select the best ingredients and make chocolates and macaroons in a traditional way to achieve a result of rare delicacy and quality. Agnès and Pierre also make lollipops, marshmallows, caramels, and chewy bars.

For more than three decades, Jean-Luc Matha has worked 16 hectares of vines in the heart of the Marcillac vineyard. A man in love with his land, he cultivates a wine that is recognizable among thousands, respecting traditions and a unique grape variety on this land, the iron servadou. Jean-Luc Matha offers red, white and rosé wines, as well as a wine of thirst, as he likes to call it. He innovates with aperitifs made from red wine and green walnut, or wine and dandelion flowers.

In the spring of 2022, Patrice took over this locavore business located in one of the most beautiful villages in France. As a real neighborhood grocery store, Le Braqueur des Sens offers all the products of daily life. Patrice buys fruits, vegetables, meats, cheeses and other herbal teas, cookies, syrups in the shortest possible geographical radius. In the summer, the grocer deploys a few tables and chairs in the street and serves small boards of local products and snacks accompanied by good wines. He also offers picnic baskets.

In the Hamlet of Dilhac, the Rayrolles family has a herd of dairy cows whose milk is fully processed within the farm (butter, cream, butterflies, white cheese, ice); as well as pigs fed with the by-products of the cheese factory, and also processed on the farm (cooked meat, cooked meals, pâté). The farm is conducted in full organic farming.

Le Vieux Berger is first and foremost a Combes family story. Cheese has been made here for three generations. It's a slow, patient and meticulous process. The milk comes from local producers. All stages - cutting the curds, molding, draining, salting and maturing - are done by hand. Discover all the secrets behind the making of this Roquefort during a visit to the packaging workshop, and leave with products that smell of Aveyron and quality.

A superb boutique with more watering products than any other. To discover: all aveyronnaises specialities including the famous millavois tripous, but also the oil sausage, the farçun, the fresh sausage and the famous frozen pork feet and ears, which are exported to the French Embassy in China! By hanging your eyes, you will admire impressive country ham and dry sausage plume. Well known and recognized in the profession and beyond for the quality of their products, Nicolas Pangaud, accompanied by Patrick Ramondenc, has already been visited by famous gastronomic critics.

Created in 1981, the Conserverie Quatrefages celebrated in 2021 forty years of know-how and good taste. Specialized in the manufacture of pâtés and terrines with the flavors of the Aveyron region, the company never stops imagining new recipes, based on duck, game or poultry. The pâté with Roquefort cheese or the one with Laguiole cheese from Aubrac, which are among the best-sellers of the company, are perfect examples. Ready-made meals, including the famous trénels millavois, complete the range of products on sale.

This is a very nice setting (mainly in raw wood) for a grocery store that is definitely worth a visit. In addition to the classic everyday products (cleaning and hygiene, fruit and vegetables), and a fine selection of books, this shop offers a range of regional, if not local, products, found at nearby producers: meat, charcuterie, cheese, but also bread, ice cream, beer, soap, jewellery... A responsible and sustainable approach that undeniably contributes to livening up the centre of the village throughout the year.

The Vignerons du Vallon, from the cooperative cellar near Valady, have offered themselves a "second home". With this shop in a prominent place on the Marcillac town tour, they have a second local point of sale. But not only that! Every Sunday morning, in season, at the time of the famous Sunday market, the vineyard workers provide entertainment by explaining their daily life. A way for them to get even more involved in the promotion of this "divine wine". But also to reinforce the proximity with the consumers.

In this long building, which recalls the architecture of the local farms, farmers and local creators come to life on a daily basis, taking turns to ensure that consumers put a face on what they buy and consume. The people of Naucell have been quick to make this producers' shop their own for their everyday shopping: fruit and vegetables, meat, yoghurt, cheese, bread, spit-roasted cake... And tourists like to stop here to bring back gourmet gifts in their suitcases.

On the alleys of Villefranche, this small cellar is to be discovered in priority. Why? It proposes a range of rare wines, organic and natural wines, that happiness! It is the chief-sommelier of the restaurant le relais Mont le Viaur of Saint-André-de-Najac and his daughter who will make you discover a local chenin lo Biaïs of Entraygues-sur-Fel and beautiful bottles of elsewhere, the domain la Pierre Levée, in Gaillac, the remarkable Vouvray of Philippe Foreau, or champagne Drappier. Also olive oils, rums, Japanese whisky, and beers...

La Hocq, short for Hocquard, stands for Séverine and David Hocquard. Their credo: to offer quality, organic beers. Each of their beers is very different, with light foams produced by bottom fermentation, filtered and brewed without additives - Cardabelle, a blonde, is our favorite. Made in Aveyron, with a focus on producers and short supply chains, they are on sale at Cave Ruthène, delicatessens or direct from the place of production on order.

In the departmental archives, we learn that this mill dates from 1635; it has belonged to the Méjane family since 1880. Since then, parents and children have worked together on the farm and at the mill. They produce artisanal walnut, hazelnut and rapeseed oils from the first pressure. 100% natural, without additives or preservatives, they are particularly appreciated by local restaurant owners. The Méjane Mill also produces wheat and wheat flour in the traditional way, some of which have the Organic Agriculture label.

In this 160 year old bakery, the recipe for fouace is a real treasure, which has been carefully passed down through six generations. The speciality of the Roux house, with its scent of orange blossom mixed with the fragrance of wheat, is acclaimed for miles around by lovers of good home-made products. The rissoles and prune tarts and the candied fruit cake are also among the favourite cakes of the house's customers.

Paul Alric created the Papillon brand in 1906, at the same time as his maturing cellar. Since then, the dairy has maintained a privileged relationship with ewe's milk producers, who supply it with quality milk. The Papillon cellar also has its own bread oven, where 300 loaves of rye bread are charred each year. Their moist crumb, sown with the famous Penicillium roqueforti, develops the fungus that gives Roquefort its distinctive taste and character. This natural alchemy is supervised by a master maturer.

Roquefort has been made in the Gabriel family since 1872. Today, Gabriel Coulet produces several cheeses among which La petite Cave, mellow, with a typical taste without being full-bodied; Le Castelviel, strong, powerful and generous, with an ivory color and an intense blue color; or the Tomme des Cazelles, melting in mouth. The house offers a free visit of its cellars with a film on the making of Roquefort cheese followed by a tasting. There is also a restaurant, La bergerie, where you can taste specialities based on Roquefort cheese.