Gourmet products local specialties and wines Aveyron

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.

At the Conquet family, we love a job well done. The company founded in 1950 perpetuates this spirit in its Laguiole workshop. A butcher at heart, Lucien Conquet, the youngest of founder Paul's four children, praises local traditions and labels. Aubrac farm beef is on every shelf. Delicatessen products are not to be outdone: dry sausages (plain, with Laguiole or with Roquefort), sausages, rosettes, Aubrac chorizos, pâtés and fricandeaux have won over gourmets from Aveyron and the capital.

Maison Laurens is a family estate that has been established for several generations in the medieval village of Clairvaux-d'Aveyron. It farms a good twenty hectares of vines on the slopes surrounding this red stone village. In the heart of the village, the Laurens family welcomes you to their cellar and invites you to discover their different rosé and red AOP marcillac wines, as well as their ratafias and white alcohols produced during the winter months when the aromas of the still come to embalm the village.

Thierry Géraud is a pork butcher, a caterer, a roaster and a butcher. He began his career as a cook before returning to the country to work on terrines, fricandeaux, tripe and tripous, which he transforms into first-class specialities. You can also find products from the Carles farm, Bigorre black ham, and a very nice selection of charcuterie from Aveyron. And on the butcher's side: veal from Aveyron and Ségala, beef from Aubrac, Limousin and lamb from Quercy. For cooked dishes: ravigote calf's head (one of Thierry's specialities), stuffed cabbage and estofinade...

The creation of Roquefort Société dates back to 1842, when a producer decided to group together several of his colleagues within what would become the oldest limited company in Europe. In the 1960's, 385 cheese dairies were working for Société. You will have the opportunity to visit the cellars, built in the Middle Ages and still in activity. In 12,000 square meters, at a temperature of 10 degrees, the cheese is matured between January and July. Don't miss the store to take a little (or a lot) of this Aveyron delicacy home with you.

Anne-Laure and Alexandre Alazard, in their early forties, took over the family business and replanted the vineyard that existed here a few years ago. Twin brother and sister, they have transformed the sheepfold into a tasting cellar and it is here, accompanied by a few slices of Aveyron bread, that you can taste their production: a rosé and two reds, and soon a sparkling wine to make your aperitifs frothy. All these beverages are matured in barrels and bottled directly on this 6-hectare property, formerly devoted to cereal cultivation.

It's been 5 years now since Gérémie and Sophie took over the Biscuiterie that Guy and Josy created in 1978. The family makes excellent cookies in this old stone spinning mill. Made in the purest tradition, with no preservatives or colorants, the range includes a dozen cookies, starting with the famous Biscotin de Camarès, the Vanillais, the Amarillos, but our favorite is the Ammandéen with almond powder and a touch of bitter almond. Welcome with tasting and sale at the workshop.

Founded in the 1960's, Jeune Montagne is the guardian of the traditions and the land of Aubrac. Composed of 76 producers and 90 employees, it collects 15 million litres of milk each year, which is processed directly in its workshops. Heir to the know-how of the monks and buriers of yesteryear, the cooperative makes raw milk cheeses: Laguiole PDO, matured for between 4 months and 2 years, and fresh Aubrac tome cheese, which is used to prepare the famous aligot and truffade.

A former restaurateur, Bernard Salinier specializes in plant-based recipes. Fruits, vegetables, mushrooms -and sometimes spirits- are a permanent source of inspiration for this magician of flavors, who interprets traditional recipes and invents new ones. His store now has around 200 references: jams, compotes, fresh fruit cocktails, syrups, chutneys, condiments, liqueurs, spreads... Among the best-sellers, the Marcillac wine jam. The gherkin spread is another very popular dish.

It is impossible to talk about Capdenac without mentioning the Raynal et Roquelaure cannery. You have already seen this name somewhere. At least, in your supermarket, in the canned food section. These two characters really existed. They worked at the station buffet in the last century and, after preparing ready-made meals for travellers, they decided to create this company. The visit of the company retraces this history and proposes to discover the secrets of manufacture.

Founded in 1983 in Espalion, the family business specialises in duck fat and traditional Aveyron cuisine. Confits, gizzards, terrines, foies gras and a range of typical Rouergue dishes: aligot, truffade, stuffed cabbage, pounti... The Manoir Alexandre welcomes visitors and gourmets around a video, retracing the stages of production, and offers in its shop a multitude of original boxes in which one slips the famous preserves sometimes accompanied by a good bottle.

Every Thursday morning, the Villefranche market takes place at the top of Rue de la République, under the patronage of the collegiate church. Typical, generous and full of freshness, with its seasonal produce: fruit and vegetables, poultry and charcuterie... And don't forget the many smiles, and the few hands that offer a piece of fouace or a slice of bread to enjoy the friendly atmosphere of this weekly rendezvous.

800 m² of Aveyron producers' condensed matter: butcher's shop and delicatessen, bakery, foie gras and poultry, fruit and vegetables, groceries, cheeses, Marcillac wines. In addition to the promotion of labels such as veal from Aveyron and Ségala or beef from the farms of the high terroirs, pork from Aveyron, AOC and other IGP, the choice is vast! Traceability, advice and smiles are all there. The locals are there to provide it. Excellent products, a huge choice, shortened circuits, controlled costs and a competitive price-quality ratio.

They offer a vast selection of champagnes, wines and spirits, with over 550 wine and champagne references, 80 Réserves à Vin®, 450 whiskies, rums and spirits, 150 craft beers and casks, as well as 100 delicatessen products. The caviste is passionate about helping customers discover treasures unearthed in France and around the world. In addition to product sales, the store also offers a range of services such as trunk loading, home delivery, equipment rental, organization of festive events, tasting evenings and customized gift boxes.

Based in Thérondels, on the borders of Cantal and Aveyron, this cooperative, founded in 1946, is the only cheese-making unit in the department that can produce AOC Cantal. Made up of some twenty milk producers from the area, the structure also specialises in the production of fresh tome, aligot and thérondels, a cheese similar to the tome de Savoie or the tome des Pyrénées. This know-how, its origins and its requirements are explained during weekly visits led by passionate producers who are proud of their work.

Wearing black boots and black coats, the maquignons work under an 8,000 m² foirail that can accommodate up to 2,000 cattle, calves, cows, bulls and grazers. Hands are clapping, the deal is done, it's the patcha! The Laissac cattle market welcomes traders from all over the Great South. The guided tour starts with the discovery of the folklore of the foirail from the surveillance cabin suspended a few meters above the ground, continues with a film and a tasting of fouace. Continue to the village with tripous, delicatessen and a glass of red wine!

Built in the 19th century on the model designed by Baltard, the Halles de Millau are all made of iron and glass, which makes them a light and bright space. Merchants unpack there and tempt gourmets with their fresh produce. In addition, an outdoor market is held on Wednesdays and Fridays on the Place Foch with its stalls filled with farmhouse breads, cheeses, charcuterie, aligot, farm poultry, homemade jams, flaune, seasonal flowers, greengrocers... A true Aveyron-style market!

It was in this old pharmacy, in La Croix-Verte, that Cécile Parès tinkered with her Officine. An apothecary's with very unusual bottles. The young woman has set up a beautiful space that compiles 200 references of wines, whiskies, cognacs, armagnacs and a volley of homemade beers. L'Officine also holds a licence IV, which allows the mistress of the premises to serve drinks and good boards of cold meats to accompany your glass. An asset for this address, open all year round, in this small village rather accustomed to hibernation.

Large tins on the display welcome those who push open the door of the Ruthenian roaster. They are filled with multiple flavours: green tea, red fruit tea, earl grey, darjeeling... There are many varieties to satisfy all tastes in coffee, tea and herbal tea. Behind the counter, the traditional Ruthéna coffee, roasted in the artisanal zone of Rodez, offers several subtleties, from mild to espresso. On the shelves, there is also a large selection of teapots, coffee pots, cups and tins, as well as chocolates, sugars and flavoured salts.

With several CAPs (pastry chef, ice cream maker, chocolate maker, baker), Matthieu Clot created his chocolate workshop in 2009. Today, you can find all of his creations in his small store in the rue du Bosc and in his workshop/store in Moutiers in Rodez. The result of years of work, passion and a lot of patience. Matthieu Clot imagines his own appetizers, taking particular care with the visual aspect. We also stop in the store of this young master craftsman for macaroons, pastries and ice creams.

For more than 50 years, the Cave Ruthène, one of the oldest in the area, has been supplying the Aveyron and neighbouring departments with good bottles. In the vast Moutiers store, wine has pride of place, with a constantly changing selection of producers. From exceptional Bordeaux wines to the great vintages of Burgundy, not forgetting the vintages of Aveyron, more than 3,000 references fill the shop's shelves. The same generosity animates the address in the city centre, rue Combarel. It has a special place for beers but also for whiskies.

The Maison Papillon is one of the best known names in Aveyron. Founded in 1955, this cannery, in the hands of the same family for three generations, produces mainly terrines of pork, poultry, rabbit, game... The meat is worked with a knife, in a traditional way, to preserve the flavours and the quality. Without colouring or preservatives, the recipes also include other carefully selected ingredients, such as Roquefort cheese, walnuts, ceps, summer truffles, among others, which give the preparations an incomparable taste.

 Jean-Charles Pascual has been baking bread here at 43, rue Bonald since 1989. Since March 2008, he offers in his new store dressed in fuchsia and chocolate brown, breads from all natural ferments and cooked in a wood oven, a unique address in Rodez! Country breads, baguettes, the "buchêrons" or "aromettes" from four different flours (spelled, Maltese wheat, rye and wheat) are one of the best in the city! You will also have good pastries and croissants with butter: Jesuits, soft lemon chocolate chip or pistachio rissols prunes ... Everything is 100% authentic! For the confectionery, we selected the best productions of France and the choice is also wide: calissons d'Aix, bêtises de Cambrai, Vichy pastilles, Montpellier gums , salted caramels of Belle-Ile-en-Mer and even Montelimar nougat, niniches of Quiberon and other coucougnettes and also a fine selection of Valrhona chocolate! This is a place you will surely enjoy!!

Like all Aveyronnais, Dominique is a bon vivant. In love with the department and its authenticity, he has created cfermier.fr, an online marketplace for food and cosmetic products, where you can rub shoulders with local producers he has selected for their sincerity and the quality of their work. Soaps, essential oils, cooked dishes, homemade pasta or jams, herbal teas, organic herbs or jars, Marcillac wines and other treasures of Aveyron gastronomy are just a click away. Discover and enjoy them all over France.

They represent one of the smallest cooperative wineries in France. But they see things in a big way. In Coubisou, halfway between Espalion and Estaing, the Olt winegrowers - there are about fifteen of them - have built their Maison de la vigne: a modern and functional work tool, commensurate with their ambition. You can learn about the history of the land and its landscapes through a film and an exhibition, before entering the cellar and tasting the different wines.

Since May¹, 2021, Dominique and Corinne Delouf have been the proud owners of Dom&Co: a grocery store bearing their name in Lacalm. On deck every day of the year, the couple offer products from the Conquet house - meat, sausages, terrines and other pâtés from the Aubrac butcher - as well as fresh fruit and vegetables, cheeses with a predominantly local taste - Therondels, Laguiole, Pérail, Bleu de Saint-Flour... - cookies and jams... And a whole selection of tasty ready-made meals for those who don't feel like cooking.

In the heart of the Vallon, just 20 minutes from Rodez, a small village also organizes its night market of local producers! An event that has become very popular over the years, where locals and visitors come together for a convivial evening of local produce and festive music. Fill your baskets, but above all enjoy the local produce served directly to your plate by the producers on large tables.

Close to Millau, the Brasserie du Larzac has made a place for itself in the field of beer. This micro-brewery created by Rémi and Camille offers unfiltered and unpasteurized organic craft beers, with a choice between Blonde, Blanche, Ambrée, Indian Pale Ale, Triple as well as ephemeral brews such as the Gardarem, the East Causse and the Imperial Blaque IPA. They favour local suppliers and short circuits, so you can buy their beers directly at the brewery or in organic stores in Aveyron and Hérault.

In their brewery in Decazeville, Azeb and Regis only use raw materials from organic farming for their craft beers. They are produced by infusion and without filtration or pasteurization, which gives them a unique taste. In the store, you will find a Blanche, a Honey Blonde, an Amber Red Ale, a Blonde Pale Ale, a Rye IPA and a Brown Porter, all available in 30L kegs with beer pumps or in 33cl and 75cl bottles.

In a typical old barn that has been refurbished is the workshop where Lucifèves d'Aubrac chocolate bars and boxes are made. Inspired by the lights of the Aubrac plateau, the company wants to make an exceptional product in an artisanal way: from the sorting of the beans that they receive directly from their land of origin, to the roasting, conching, and molding. Enjoy a unique experience at one of their chocolate making workshops, where you can experience their daily life as creative craftsmen.

The spit cake is one of the best specialties of Aveyron! Maison Alibert makes you discover this authentic traditional pastry. Each cake is unique, with its own weight, its own shape and its own cooking because it is made by hand: the dough is poured by hand, layer by layer, on the rotating mold in front of the wood fire, for several hours. Don't hesitate to stop by the store for a free tour of the factory and a tasting!

Since 1991 in Decazeville, the company Marie de Livinhac has been warming hearts with their specialty: aligot. Thanks to freeze-drying, they make all the French people enjoy this traditional and authentic dish by marketing it on the internet and through partner grocery stores, with also an organic range. They also offer other products from the South West such as estofinade, truffade, Roquefort mashed potatoes and even for dessert, the fouace in a bag to prepare!

Set to witness the agricultural activity of these steep lands, which are suitable for orchards, they are also in the culture of the vine, which has long made the village live and now gives rise to taste celebration. This former wine cellar today depends on the Regional Natural Park of the Causses. A nice shop for the presentation of wines and other products from the land.

Le Fournil du pèlerin - the oldest bakery in the department! - is the ideal address for lovers of walnut cakes and other local delicacies and specialities. You'll find a wide range of specialities on offer, including the traditional fouace from Aveyron, and the pélerin, a spit-roasted cake in the shape of the walking stick used by the pilgrims to Compostela. You'll also find the gâteau à la broche (spit-roasted cake), in the same area, or for gourmands, the pompe à huile (oil pump). For a little regressive pleasure, try the palm trees, they're excellent.

La Cave Assemblage, based in Capdenac-Gare, is a veritable Ali Baba's cave for wine and spirits enthusiasts. With over 600 carefully selected wine references, as well as a wide selection of spirits and craft beers, the cellar will satisfy all palates and desires. Since taking over the establishment in 2017, Anne-Lise and Gautier Berthet have continued to enrich and diversify their offering, with the recent addition of a selection of mature cheeses to accompany their beverage selections. It's a must for epicureans in the region!

These covered halls are always full: the clock market, which takes place every Monday, attracts a large crowd, as does the flea market, every second Sunday of the month. Or the annual events: Easter cattle competition, poultry exhibition, Arbre Expo... Since 2020, these halls built in the 1980s, a true symbol of the city, are covered with photovoltaic panels to produce green electricity.

In summer, the local producers' market takes place in the village every Wednesday from 6pm onwards and offers numerous activities until sunset. The inhabitants, joined by the horde of holidaymakers who come to enjoy fishing and water sports on the lakes of Lévézou, like to stroll around and taste fruits and vegetables, delicatessen, sheep meat, aligot, farçous, walnut oil, cheeses, honey, wine... In short, everything that makes Aveyron!

Opened in 1966, the family business perpetuates the culinary know-how of Aveyron. Very famous tripous of course, it is the speciality! But also pâtés, hams and a whole range of particularly successful regional dishes, such as stuffed cabbage, cheese soup or cassoulet with duck confit. So much so that La Naucelloise has become a tourist destination in its own right. The free visit of the workshops, along a glass corridor, allows you to follow the making of the famous tripous before going to the shop.

Falguières wines is a family winery founded in 1954. The speciality of the house: wines from the Aveyron (Marcillac, Entraygues, le Fel, Estaing, Côtes de Millau...). This does not prevent Maëlle Falguières from bringing out a few very good bottles of Burgundy or Beaujolais and even grands crus! Most of the bottles come from small producers that the owner does not hesitate to meet regularly on the production site. Other local alcoholic beverages, such as Pastis de Homs, can also be found in the shop.

Founded in 1890 by Paulin Vernières, this family business has about thirty employees and two Roquefort cheese cellars where the maturing process takes place. Its annual production, even if it represents only a small part of the sales of Roquefort, has not prevented it from attacking international markets. It must be said that, endowed with a particular typicity, the Vernières Roquefort seduces by the smoothness of its paste and the colour of its veins. Today it is available in various forms of packaging: in cubes, in trays, in pots or by the slice.

No you are not dreaming, such a name was predestined for the vine and wine. Marc, a former cellar master, offers a beautiful range of wines, not hesitating to go and discover the estates all over France from which he brings back precious beverages. Bordeaux, Burgundy and Champagne are not to be outdone. Since 1996, this small cellar has been full of very good products -whiskies, cognacs, absinthes, beers and gift boxes- which allow you to keep a tasty souvenir of this address, which is a little confidential in the eyes of the general public.

A long-time supporter of organic eating and drinking, the Lou Cussou Biocoop team offers a wide range of products that are good for your health and that of the earth. Seasonal fruits and vegetables, of course, meats, wines, olive oil, herbs, a nice bulk sale of cereals, dried fruits, coffee, in short, you can find everything! The house also offers cosmetic products, for natural beauty. The welcome is warm, and they even give you advice on nutrition, health and preparation. All with a smile!

All you have to do is push the door open and you can have all of Aveyron at your fingertips. This shop, which is now part of the landscape, keeps the promises of its name and presents all the delicacies of the department: country-style charcuterie, foie gras, confits, cheeses, Aveyron wines... The drinks section is also doing very well and is full of flavoured aperitifs and liqueurs. There is also a typical cake - on a spit - and the essential tool: a Laguiole knife. The shop even offers baskets of food.

Based in Laguiole, Claude Rus relies on his roots and ancestral traditions to make his products with the good taste of Aveyron. As a master craftsman and foie gras refiner, he is uncompromising about quality. The raw materials are rigorously selected and the lobes of duck foie gras are simply deveined, salted and peppered manually. No preservatives, no alcohol, no flavouring! Claude Rus also offers stuffed necks, quails, tripous, pâtés, fritons and other terrines, all made in the traditional way.

You can meet the inhabitants of the village, but also those of the whole Vallon, joined by the many tourists who come to the area in fine weather. The market of Marcillac is the unavoidable appointment of Sunday mornings. People come to stock up on good produce, but also to pick up bread, fouace and Marcillac sunshine from the stalls, have a drink with friends, or simply stroll around in a friendly, relaxed atmosphere.

As the villages in the cellars of the Tarn valley remind us, the area around Millau has always been favourable to wine growing. The sandstone and schist soils are subject to the Mediterranean influence and to strong thermal amplitudes. The new winegrowers have managed to restore this 65-hectare vineyard and plant suitable grape varieties: Gamay Noir is present in the red wines, and in the whites, associated with Syrah, Cabernet Sauvignon and Fer Servadou.

Mirvette and Sami took over this emblematic bakery in the spring of 2021, after 38 years in the hands of Stpéhane Balke and his wife Sylvie. The brother and sister have preserved the DNA of this century-old house, with breads and pastries made with local red label flour. Quality, but also proximity and passion continue to guide their work in this historic place. The two young people have quickly made their mark, especially as they take great care in welcoming their customers.

Arnaud Favey took over the former Séverac bakery-pastry shop in spring 2018. The young man, who worked at a world pastry champion in Normandy, now works only with traditional breads, with additive-free and preservative-free flours. Trained as a chocolatier, pastry chef, confectioner and ice cream maker, he offers fine and elaborate cakes. With Sophie, his partner, they are also at the head of a second address, boulevard de Bonald, dedicated to chocolates and cookies. Pancakes, waffles and ice creams complete the proposals.

For five generations, this bakery and pastry shop has been feeding the world with quality bread. People also flock to this pretty shop for its sweet section and its local specialities. Here, spit-roasted cakes, pumpkin cakes, rissole, prune tarts and other fouaces take on the flavour of know-how and tradition. The regulars also like to try the "soleil" of Marcillac, the famous starry crown available in several flavours.

Tuesday in July and August.