Gourmet products local specialties and wines Rodez

Named after its creators, Agnès and Pierre, this workshop-boutique is above all a four-handed adventure. Both trained in pastry and chocolate making, Agnès and Pierre select the best ingredients and make chocolates and macaroons in a traditional way to achieve a result of rare delicacy and quality. Agnès and Pierre also make lollipops, marshmallows, caramels, and chewy bars.

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.

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.

 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!!

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.

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.

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.

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.

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.

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.