LA NAUCELLOISE

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.