Gourmet products local specialties and wines Aveyron

The fouace of Campagnac is unmissable. And so good, it is one of the best in the department. For five generations now, the Cavalier family has been making this recipe for a brioche that is both puffy and generous, with that special little taste that has made its reputation. Just as unmissable is the gleaming bakery-pastry shop, located on the roadside, Place du Triadou. The house has an online shop where you can order fouaces, prune tarts...

Sylvie Benoit offers his jams, jellies, syrups and other delicacies, all of which are handcrafted. Sweet products that blossom good to Aveyron.

Beer lover and lover of his land, Aubrac and the Lot Valley, Sébastien Blaquière created the Brasserie d'Olt in his native village, Saint-Geniez d'Olt, in 1998. His beers and soft drinks - lemonades and colas - are made with water from the Boraldes and the Aubrac mountains. A range of beers, blond, white or amber, is dedicated to the plateau and its wild side. The organic lemonades with chestnut or gentian are also an ode to the natural wealth of the territory. In summer, visits to the brewery end with a tasting.

Producers'market - charcuterie, poultry, fish, fruits and vegetables, cheese, jam, wine, etc. - every Sunday, fair on 1 st Monday of the month and market for cattle on the 1 ^st, 3rd and 5 ^th Monday of the month, the house is neither cachet nor dynamic. The Sunday market in the first place of Conques is now Étire. when the fair continues to regularly colour the city tour. To the greatest satisfaction of residents and others.

Created by Aveyronnais, in love with their land, this online shop offers the best of the department. The producers are chosen for their authenticity and a certain traditional know-how, which guarantees the quality of their production. Preserves, ready-made meals, meat, charcuterie, cheeses, wines, but also organic or natural products and delicacies (honey from Aubrac, chocolate from Bonneval, cakes from Aveyron)... This virtual shop will delight all lovers of good food. Especially since the deliveries are express!

For ten generations, this farm has been passed down from father to son (or daughter!). After having been a food farm, today, La Roselle is a small business with several employees. Brigitte and Didier Mazars are at the helm and have embarked on the adventure of dairy processing. The Roselle farm produces cheeses and cheese-based ready-made meals, including aligot. The Mazars even go to their home to make aligot in front of their guests. This friendly couple can be found at many markets.

Domaine de Labarthe is a winery located in Castanet, in the department of Tarn. It offers a wide selection of wines, as well as products such as bag-in-box, liqueurs and grape juices.

A few minutes from Villefranche-de-Rouergue, Sandra Lemoine, on this clay-limestone soil, develops wines of character, round and pleasant: a rosé (syrah and cabernet), a red (cabernet sauvignon and Merlot) and a ratafia made of chardonnay. Each award-winning year, the rosé of the domaine de Pleyjean. The red, awarded on the department, earns a great notoriety. Sandra has recently been installed since 2011 and is currently being converted to bio. We can buy its wines on its website, country markets and the best tables in the city. The owner will be happy to welcome you and explain his beautiful business. Hat the artist!

The Douls family has been producing for more than six generations numerous products such as charcuterie, foie gras and duck ham. Taken over by Mathieu Douls, you will find no less than 300 references of cheeses in this shop. Some of these treasures are matured by the owner, who will be happy to advise you on Roquefort, Rodez, Tomme des Raspes, Laguiole, Saint-Nictaire, Salers or Cantal. The place also offers a delicatessen section where you will find tripoux and other Aveyron specialities.

The Roquefort Papillon and its maturing cellar was created by Paul Alric in 1906. Milk producers, master cheesemakers, ripeners, all work hand in hand to produce this famous delicacy. During your visit, you will go down into the coolness of the historical cellars to discover all the secrets of the production process, from renneting and curdling to cutting and stirring, molding, to maturing. You will also be offered a gourmet tasting before visiting the store to find the whole range of Roquefort and Pure Ewe cheeses.

This renowned company offers beef and veal from local farms, lamb raised in Aveyron and neighbouring departments, pigs from Aveyron, but also a varied range of dry and home-cooked charcuterie, (dry sausage, sausage, pastre, roquefort sausage, dried filet mignon, head pâté...), but also a range of home-made preserves. The greatest Aveyronnais classics such as pâté de campagne or jambonau, and more elaborate recipes such as Aubrac doe stew or tripoux de l'Aveyron.

There's no point in running, you've got to eat "local" could be the punchline of this gourmet, vitamin-packed address, which also serves as a sales outlet. The establishment federates producers from the Gorges du Tarn: farmers committed to "practices that respect nature and traditional processing methods". In addition to the wines of the Côtes de Millau, this small clan offers all the gastronomic riches of the Causses: charcuterie, fruit - including the famous cherry - cheeses... So you can fill your shopping bag with authentic products.

For more than half a century, La Pastourelle Roquefort has owed its unique texture and taste to the work of a few dairy farmers. Gathered in a cooperative and being the only ones to have their own maturing cellar, they have given themselves the means to produce a high quality cheese. Some of the 75 producers invite you to visit their sheep farms, to understand the process of creating this Roquefort, but above all to share their passion. Enriching, interesting, and tasty. This Roquefort has a unique taste!

Pierre Lequepeys continues to play the tradition card with his famous sablés! Available in many versions, these tasty little cakes evoke the childhood memories and flavors of a craftsman faithful to his Aveyron roots: cherries from the Gorges du Tarn; raspberries from Lévézou and blueberries from Aubrac; chestnuts from the Lot Valley; after-school butter and chocolate toast... Other house specialties include almond mirror and Bournhol cobblestones, made with almonds and bitter orange jam.

Passionate, Petit Ludo is a master chocolate confectioner. Trained at a very good school with the best workers in France, he makes no less than 40 kinds of sweets, from the most classic ones to his own creations: little jelly flowers, a French bonbon with 3 natural flavours blue/white/red, marshmallows, caramelised peanuts coated in chocolate, marshmallow crunchies with a good chocolate around them... On the spot, pastries, bread, biscuits and on weekends a small savoury catering offer to be reserved in advance.

Born in Villefranche-de-Rouergue in 1962, these salted meats offer top-of-the-range sausages (no less than 40 recipes, 100% noble pieces). It is a real family business and you can feel it! The sausages are made in the purest tradition and are available in dry or straight sausages, sausages with jerries, pre-sliced chorizo for the aperitif and in the Red Label range! You will also discover mini sausages with Roquefort or walnuts, ideal for convivial moments, all recognizable by the Bastides drawing on their labels.

Awarded many medals at agricultural competitions in Paris in recent years, this company has developed a wide variety of specialties: smoked or traditional dry sausage and dry sausage of excellent quality, rosette, duck sausage, coppa, dried pork tenderloins and many hams, all from the best pig breeders in the area. Petit Futé had a soft spot for the Roquefort sausage. Especially since all these products have been made in the purest tradition for over five generations.

Claude Rus has been in the business for over 40 years! This entrepreneur at heart is also the owner of the Droséra Gourmande: a well-known shop selling regional gastronomy products. Established in Laguiole, Espalion and Bozouls, it is surrounded by qualified employees and his son that he practises his know-how and shares his passion for quality meats and other foie gras (several times gold medal winner at the Concours Général Agricole).

Briols, a small village in the heart of the Rougier de Camarès, is home to a charming and tasty biscuit factory. Adeline handcrafts aperitif biscuits: thyme, olive, goat, Guérande salt or Roquefort, as well as a sweet range: candied orange, chocolate and aniseed turnips, giant cookies and oreillettes. All without colouring, without preservatives and with ingredients mainly from Aveyron agriculture. She is happy to receive visitors in her workshop to explain her work and her convictions, and sells her products online and in stores.

Sylvain, an agricultural engineer, has started to produce ash, an ancestral potion that the Gauls used to drink. He obtains his raw material from his family's land, perched at an altitude of 600 metres in Fel. The ash leaves are hand-picked throughout the summer, then dried and infused before being mixed with sugar and yeast for fermentation. Its frênette, plain, lemon or elderberry flavoured, amber or low-alcohol version, is sold directly at the workshop in Entraygues.

This address, an offshoot of the Falip house, offers many sweet treats: spit cakes, rissole, pompe à l'huile, Marcillac "soleil" and a whole range of pastries and cakes. Located on the edge of the RD840, it also specialises in snacking, with a range of sandwiches, fresh salads and other small hot and traditional dishes to take away. A grassy area and a few tables allow you to have lunch outside. The spot remains pleasant, despite the heavy traffic on this road.

This bakery bears the same name as a nearby church, built at the end of a rocky spur. If the religious building bears witness to centuries of history, this bakery, taken over by Paul Ginisty, continues to embody the ancestral recipe for good sourdough bread baked in a wood-fired oven: a handful of natural ingredients, a unique touch and a lot of know-how. The result is a noble bread with an incomparable taste and consistency.

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.

Aurore Market is a band of merry men who had the idea to sell organic products online by reducing the intermediaries to the maximum. They propose an annual membership and in return the cost of the product is at the lowest, which allows to make a lot of savings. Founded by 4 friends, the idea was really to break the idea of "organic is expensive", to democratize it to put it in even more plates and it is rather successful. Concerning the products, there are more than 3,000 references, from food products to cleaning products!

Employees and volunteers of the Aveyron truffle growers' union take turns every day of the summer to welcome you to their home in Comprégnac. Through interactive terminals, explanatory panels and a video, they tell you about their job - or rather their passion! - and their treasure: the black Périgord truffle, the famous tuber melanosporum, which also flourishes in our beautiful department. The visit is free and ends with a refreshing moment: the tasting of a scoop of ice cream with truffles from Aveyron.

Bleu des Causses is an emblematic cheese of the Massif Central and an essential element of the Aveyron region. The Syndicat du Bleu des Causses has the heavy responsibility of ensuring that the conditions of production of the Protected Designation of Origin (PDO) that this cheese received in 1979 are respected, and in particular its maturing in natural cellars. Its pronounced and recognisable taste is the result of meticulous work and unique cheese-making know-how.

For three generations, this company in the South Aveyron region has been producing pâtés and specialities from Aveyron: melsat, farçous, stuffed duck necks..... It also offers organic products and vegetarian mousses (goat's cheese, dried tomatoes, basil or feta, peppers and balsamic vinegar...) to satisfy all appetites. The Roquefort pâté, the chorizo terrine and the Causses tome terrine are still the favourites of epicureans, who come to the shop in Saint-Jean-du-Bruel to stock up.

Essentially focused on the wine trade in its early days, Les 3 Caves has now become an address more widely dedicated to bottles. Owned by the Lauzet family in Aurillac, the store (which has four other relatives in the Cantal and Corrèze), offers a generous but relevant selection of bottles: wines, spirits, beers and champagnes. Accustomed to working with both private individuals and professionals, Les 3 Caves can count on a team of passionate sales people and a qualified oenologist in the person of Jean-Pierre Lauzet.

Domaine Mousset is one of the representatives of the small vineyard of Entraygues-le-Fel. These farmers have diversified their activity initially centred on livestock farming. Today, they are contributing to the rebirth of the vine on these half-Rouergat and half-Auvergat hillsides (part of the vineyard encroaches on the Cantal). Les Mousset (which has gone organic) produce red and white wines on eight schistose terraced hectares facing south, at an altitude of between 300 and 400 metres. One of the grape varieties cultivated is Fer Servadou, a typical Aveyronnais variety

There are many reasons to push the doors of this shop. Buy a delicious foie gras of course. Taste the other "duck-based" specialities. Or simply put together a box of "home-made" products to make a nice gift. The shop, owned by the Douls family, is a real festival of irresistible flavours and has been perpetuating a tradition that goes back six generations of food professionals for thirty years. The company, named AFG - AF as in Auguste Fontanié, the grandfather - has indeed made duck its speciality.

This abbey was founded in 1147; built by Cistercian monks, it was until the Revolution one of the richest in the Rouergue. In 1875, the sisters of Maubec and the chocolate factory settled there. The nuns, who would get their secrets of fabrication from a Limoges chocolate maker, work in the old fashioned way. Their chocolate is presented in bars, but also in rocks, malakoffs, cream chocolates... as well as in small bottles with the heart of liqueur, very famous.

This very accessible store is located just off the A75 motorway. It sells Tradi-Bergère organic sheep's milk yoghurts direct from the producer, as well as other local, farmhouse and artisanal products from the Aveyron and Lozère regions. The workshop is open to visitors by reservation. Find all these products, over 1300 references, online at www.lepanierducausse.fr, delivery throughout France.

The Sévérac d'Aveyron night market offers a festive, musical setting for tasting Aveyron farm produce. Come and meet the many local producers; they'll prepare your own plate of charcuterie, cheese, truffade or aligot-saucisse before your very eyes, which you can enjoy among the visitors, on large convivial tables set up in the square. A genuine moment of sharing, but above all, an unmissable event for all gourmets!

A few kilometers from Salles-Curan, Céline Jeanjean invites visitors to discover her free-range processing of fattened ducks. It's a fun tour of her mini-farm and laboratory. You can watch ducks being born in incubators, or watch a force-feeding demonstration. A snack can be served on request: foie gras, pâté, dried duck breast and dry duck sausage on the table (and spit-roasted cake for sweet tooths). A real treat!

In Aveyron, the big night markets are a tradition in summer! Enjoy discovering Aveyron's gourmet products in a friendly atmosphere and meet authentic producers during an evening in the heart of Millau. With musical animations and more than forty local producers and craftsmen present to share their know-how, you will be able to taste the sweet and salty specialities directly in the middle of the market. As a bonus, the view on the majestic Millau Viaduct!

Fifty years ago, seven Aveyron bakers got together to create a bakery in Lioujas, near Rodez, in order to supply bread to the associated bakeries, to local communities and to potential customers. Today, this Aveyron bakery is particularly well known and has fifteen stores spread throughout Aveyron and Tarn, as well as a presence at many regional fairs and markets. In addition to the Jalousé bread, the true emblem of L'Épi du Rouergue, you will find fouaces, scalded bread and spit-roasted cakes.

The most famous artisanal charcuterie in western Aveyron, it was created in 1929 by the grandfather of Jean-Pierre Lavergne, the current owner... that's saying something! It's located in Villefranche's main street, and all around you'll find pigs and ducks, to a certain extent. In the window, you'll find an appetizing bowl of fricandeau, homemade white ham, a string of dry sausages ready to be eaten and all the pâté specialties in colorful tins. A delicious place to prepare your vacation meals.

What is the cheese with such a marbled paste and smooth texture? The Bleu des Causses AOP of course! In the vicinity of Rodez, Laurence and Christian welcome you to their farm in Gazenas. The passionate couple will introduce you to their herd of Simmental and Montbéliard cows. Their quality milk is used to make this delicious cheese from Aveyron. The farmers will explain their work, from birth to milking, through the requirements of making this great blue cheese. Cheese sales at the farm.

Specialized in the distribution of organic products, the company Manger bio chez moi is located in La Cavalerie, in the heart of Larzac. The company, supported by a family team and sincere convictions, has selected more than a thousand organic products on its website. You can find, in no particular order: organic terrines from the neighbouring Maison Papillon, salts and vinegars made nearby by Aromatiques du Larzac, cheeses from Aveyron, meat, but also cosmetics and grocery products. Enough to build up a complete shopping cart.

Azeb, of Ethiopian origin, has worked in the field of law and business management. Régis grew up in the wine-growing area of Marcillac before training to make beer. This is quite a cultural and professional cocktail that the two young people have put together to create the Brasserie Mousses du Rouergue in Decazeville. Produced in the English way, i.e. without pasteurisation, without the addition of chemicals and by infusion, their beers, which carry the Nature et Progrès label, are completely natural.

In Sainte-Radegonde, the Sanhes family, breeders of Montbeliarde cows, transform the milk of their cows into ice cream, directly on the farm. The Sanhes family has set itself demanding specifications: fresh fruit from the best farms in Aveyron - when possible, of course - natural flavours and, of course, no colouring or preservatives. The result? In no time at all, thirty or so perfectly balanced ice cream and sorbet flavours.

For a long time unknown and similar to Roquefort, the Bleu des Causses acquired its letters of nobility thanks to the obtaining of the PDO in 1996. If you have never tasted it, imagine an ivory paste with blue veins, a natural bloomy rind, a melting texture and a full-bodied taste. The Syndicat du Bleu des Causses does its utmost to promote this cheese which, despite everything, is produced at 700 tons each year. If you wish to taste it, find the list of cheese shops and other points of sale on the website of the union.

Fancy some coffee? This desire can be effectively satisfied in this small shop which smells of freshly roasted beans - Ruthéna has been a master roaster in Rodez for sixty years. You can also come in to treat yourself with the selection of original teas and infusions, and the choice of good gourmet products: chocolates from the Bonneval abbey, little sweets to accompany hot drinks, sweet scented products... This counter also offers a collection of coffee machines, teapots and crockery.

This house, founded in 1969, is renowned for the quality of its poultry from producers located 30km around Najac. Le Bec Fin has added many specialities: duck and goose foie gras, stuffed neck, rabbit pâté, poultry ballotine, goose rillettes, but also kid pâté, guinea fowl fritons, stuffed turkey leg, home-made aligot, duck lasagne, chicken paupiettes and, finally, duck or rabbit sausage of a very rare quality. All in all, a very nice address that will delight lovers of local products.

In the city centre, Mrs Renaud's shop, which deals directly with producers or refiners masters, contains wonders, farmer cheeses, from all French regions; ricotta, tomme, roquefort, and the famous "recuite" are proposed for the pleasure of eyes and nose. For 17 years, the quality of cheeses has been unanimous, which it is worth being part of the very selective "Guide des Cheesemakers". Also available: fat liver, homemade meats and orange jams… As well as a small gift box if you want to bring a gourmet memory of the region.

It is with an aperitif of the same name, based on wine and gentian, that Marius Bonal became known in 1938. The same one that continues to maintain the reputation of this house based in Onet-le-Château. Retro labels, regional recipes, local ingredients... Marius Bonal liqueurs, creams or syrups all bear today this mark of an authenticity very aveyronnaise. We also owe Marius Bonal the famous pastis aveyronnais. This version combines, on a base of anise, several plant essences cultivated or harvested in the wild.

La Maison de L'Aubrac welcomes visitors to their audiovisual and art spaces as well as to the gourmet restaurant, to help them discover Aveyron traditions. Head to the delicatessen: the interior of the store is a real living showcase. You will find all the products you have tasted during your visit to the Aveyron restaurants: cheeses, aligot, charcuterie, tripous, gentian and Aubrac tea, mountain honeys, jams, aromatic plants,beers and homemade lemonades or syrups and wines.

People come from far and wide for the market of Villefranche-de-Rouergue! The Thursday market is one of the largest and most animated in the Occitanie region. On the sublime square surrounded by its arcades, the diversity of products from Aveyron and the Lot is displayed: farçous, aligot, truffade, fouaces, but also foies gras, confits, charcuterie and breads from the region, honey... An appointment not to be missed for a moment of authentic life in the midst of multicolored stalls.

Charcuterie Fermière La Castanhal is a meat and poultry producer located in Vaureilles. This family-run operation raises pigs and produces food and processed products on the farm. La Castanhal's local products are renowned for their quality and authenticity.