Gourmet products local specialties and wines Aveyron

Laurent Cambon produces and sells sausages, head cheeses, pâtés de campagne, jambonneau, hams, boudins and foies gras. The processed products are of admirable quality. These products can be found on the markets of Camarés, Belmont, Saint-Affrique and in the halles of Millau... Sarabelle is also a caterer, offering ready-made meals. The emphasis is, of course, on local dishes such as aligot and truffade. It's an address we like for bringing home gourmet souvenirs.

In the north of Aveyron, discover a family farm on a human scale that has restored the Aubrac breed of beef to its former glory. On 30 hectares, the cows are raised in the middle of nature. The family at the head of the farm is determined to produce small quantities without compromising on quality. Direct sales allow the farm to communicate with consumers about its breeding (and living) philosophy, with respect for the animal and nature. Please note that Pastoure refers to the bull that reigns on the farm.

The summer night market is a tradition in Saint-Géniez d'Olt. The Aveyronnais from the four corners of the department and the visitors meet there to enjoy a musical evening with family or friends. All seated "à la bonne franquette" around large tables laid out in the streets in a friendly atmosphere, it is also an opportunity to taste an aligot-saucisse or other delicious local dishes prepared before your eyes by local producers. Between two strokes of the fork, you can also take a look at the stands of the art craftsmen.

The specialities of this artisanal pastry shop are the galettes des Templiers (small shortbread made according to the recipe of the grandmothers of the village) and the melting candies with aromatic plants, without forgetting the famous madeleines. At the time of the festivals, you will also find the chocolates of César Auger manufactured according to old receipts: praline with almonds, walnuts, hazelnuts, ganaches with various alcohols, almond paste, grapes macerated in rum and flambé, praline puffs and grapes macerated in the white wine

Grouped together for many years in a collective, under the impetus of Jeannine Massebiau, about fifty producers of ewe's milk, installed on Larzac and Lévézou, manage their own cheese dairy in La Cavalerie. On the spot, he transforms part of their milk - the other part is destined for the Roquefort industry - into cheeses with rather evocative names: the Artisous perail, the medallion, the Larzac galette, the Ch'ti aveyronnais, the tomme fleurie, yoghurts and the pitchotte. Les Artisous also offer a flaune, which bears the name of Jeannine.

A dozen producers from the Larzac plateau have taken over the former Grand Café in Nant. Together, they have transformed this village institution into a farmers' shop and bistro. They take turns behind the counter to serve fair trade coffee, syrups, juices, herbal teas and local spirits. The shop works like a local store, offering fresh products: vegetables, meat, cheese, yoghurt, juice..

In this family farm, each generation has brought its own ideas. Today, Raphaël, Virginie and her husband Thibault, grow cereals and make flour, pasta, bread and pastries; while their parents keep their hands on the breeding activities. The family offers to share their passion and their work, every Wednesday of the year, during visits led with great generosity by Virginie. The discovery appeals to all the senses, through a walk in the wheat fields, a caress to the sheep, a tasting...

Created in 2010, the Epicerie is a kind of temple, dedicated to eating and drinking well. In this downtown Saint-African shop, where a friendly team officiates, a hundred local producers and craftsmen share the shelves. All of them have in common a certain commitment to nature, the environment and animal welfare. Fruits and vegetables, meat, cheeses, bread, flours, preserves, ice creams, honey, wines, beers, hygiene and decoration products are all grown or produced in Aveyron or in its neighbouring departments.

Since 1890, five generations have succeeded each other to keep the production of flour at the Castanié mill alive. In 1992, the Marty family decided to grind wheat the old-fashioned way with authentic stone millstones, the beginning of Florimeule flour. Today, only three pairs of flint millstones are still turning, next to the roller mill. The company still produces Florimeule, this old-fashioned flour, but also Régalou flour, as well as bakery, pastry and organic flours.

The Moulin de Pivert, whose origins date back to the 1940s, produces a range of around fifty organic biscuits. The family business has become a reference in terms of good taste and ethics and is now skilfully managed by Jean-Michel Cayla. In the Lunac workshops, a short distance from Les Mazières where his grandfather ran his mill - one of the first to be awarded the Nature et Progrès label - the^{third-generation} representative maintains not only know-how but also a whole spirit.

For forty years, the Teulier family has watched over this land in the Marcillac valley. A single hectare in 1982; today, some thirty terraced hectares on which solid vines flourish. Philippe and his son Julien produce remarkable wines, thanks to a passion and determination inherited from their forebears. The wines are the expression of their terroir and the reflection of the work of authentic winemakers proud of their grapes. In 2022, a new winery was completed, along with a cultural and educational trail at the heart of the estate.

Maxime has surrounded himself with the greatest ambassadors of the Villefranchois terroir in order to pursue his gastronomic path and create Lou Gaspillou. With his brand, he wishes to celebrate the Aveyron tradition, but also to alert people to the importance of its preservation. In each jar, he lovingly prepares delicious gastronomic specialties made from ugly and neglected fruits and vegetables. In the online store, you will find delicious jams, gazpachos, soups or salted spreads.

Claude is a producer based near Decazeville. Together with his parents, he looks after the only hazelnut grove in the Aveyron department: 12 hectares and 6,500 trees! Together, they transform the fruits of their hazelnut trees in a laboratory installed on the farm. Chouchous, oil, flour and shelled hazelnuts are sold in local grocery stores and online. Claude, passionate about his work, also offers tours of his hazelnut grove and presents the production cycle. The discovery always ends on a gourmet note, with a tasting.

Cédric Da Costa Faro chose Aubrac and its wide open spaces to practice a profession that is rare in France today: chocolate roaster. He transforms cocoa beans harvested in the four corners of the world -in India, Africa, South America- into bars with explosive flavors. Cédric adheres to the Bean to bar movement whose objective is to magnify the true flavor of cocoa, without adding fat or vegetable flavoring. Cédric also produces a hazelnut spread from the South West of France and shares his know-how during workshops.

Located in the charming green valley of Nant, the artisan bakery L'Enfariné du Roc seduces with the authenticity of its local and organic products. Traditional Aveyron specialities such as the famous flaune or prune rissoles are complemented by a range of naturally leavened breads: templar, black rye pie, petit épeautre... Offering delicious ice creams in summer and comforting hot chocolates in winter, this gourmet address works exclusively with local producers and suppliers. It's a fine showcase for Aveyron know-how and local produce!