Gourmet products local specialties and wines The Canourgue

It is well known that good recipes are passed down from generation to generation. So once you've exhausted the beauties of the city centre, push the door of this good house: stuffed leg (the house specialty, for decades), dry sausage, fricandeau and dry ham compete for your favours. As for the natural pork liver pâté, it is unanimously appreciated. The artisan pork butcher has been awarded several times at the Lozère gourmande contest for his dry cured ham. Appetizing preserves are also proposed. To be discovered!

Laurine and Bryan's bakery and pastry shop, which opened in early 2018, is very dynamic and inventive. She in the store and he at the kneading trough, they offer a bread called the Louisette, made with buckwheat and wheat flour, and a bread of the month, made with special flours, like this bread made with rye from the Borie mill, dried apricot, artisanal and local honey and roasted hazelnuts. The two young people also have a menu of delicious pastries: strawberry or blueberry tarts, pavlovas...