Gourmet products local specialties and wines Causses et Cévennes

Founded in 1927, Carles is a family business, and Delphine, the illustrious third-generation representative of the village's master craftswoman, is its guardian. Carles Roquefort is made entirely by hand, using time-honored know-how. The cubed curds are stirred to prepare the texture of the paste. The grains thus formed are then placed in molds, then sprinkled with the powder of a Roqueforti penicillium grown as in the past on rye and wheat bread. Then comes the draining and, finally, the maturing in natural caves. The latest addition, Roquefort Carles Elégance, is the softest and smoothest, a true delight.

Originally from Marseilles, Camille and Mickaël have forged strong links with local producers to obtain their supplies in very short circuits: smoked trout from the nearby fish farm; AOP pélardon from Montméjean, or flour from the Moulin de la Borie. Every day, the two young men make their own bread which they serve as toasted sandwiches. Committed to the environment and to organic or sustainable agriculture, the couple is committed to making from A to Z all the dishes on their menu (desserts, ice creams and sorbets included).

Made in Lozère since the early 1900s, croquant - a vanilla cookie sprinkled with almonds and hazelnuts - is the star of the Maison Majorel. As old and notorious as its famous recipe, this Mendois institution is now run four-handed by Bruno, great-grandson of the croquant's inventor, and his wife Sylvie, who greedily runs the store. Together, they nurture a centuries-old family know-how and distribute happiness in small bites with their homemade chocolates, cookies and ice creams.

Created in 1996, this cooperative now brings together 34 producers from Larzac and Lévézou. With 49 employees, they process 4.5 million litres of ewe's milk each year. Their cheeses, with their regional characteristics, are available in several ranges. Tommes, pérails and melting logs are sold directly in the cheese shop. You can also find brousse and encalat: a kind of camembert made from ewe's milk and named after the curd. We advise you to try the latest product: the white cheese made from whole sheep's milk.

This bakery faces the Combalou, and offers an interesting choice of breads. From baguette to sourdough bread, corn bread, stoneground or rye flour from French tradition or Label Rouge, this house also offers all its know-how to concoct little wonders like its pastries, quiches, puff pastries, fouace, flaune or other delicious take-away food. Simple, good and smiling... The punchline chosen by this address suits it like a glove: "L'Espigal, the bread that delights you".

In his charming boutique, this artisan nougat and gingerbread maker crafts his delights from regional products. The products from his workshop offer a veritable taste festival for the taste buds: in addition to the traditional nougat with garrigue honey, the flavors of tequila, pepper and pastis are a pleasant surprise. Nougat spreads and macaroons are also added to the range. Learn more about the production process from the master craftsman, and enjoy a free tasting. Recipient of the Militant du goût 2024 bronze medal.

In the main square of Ganges, as well as in the Halles, lively markets are held for several mornings, on Tuesdays and Fridays in particular. Every day, producers and merchants set up shop, bringing a little more life to the town. The biggest market takes place on Friday mornings, with some 250 stallholders. The stalls are brimming with local colors and scents, especially in summer with the multitude of fruits and vegetables available. You'll love strolling through the aisles to admire the treasures of the Cévennes and the whole department!

Meat and cheese selected from the same breeders in the region for more than thirty years, homemade pork specialties and a wide range of prepared dishes: this is the winning and authentic recipe of the Martin butcher shop. Chantal, Gilbert Martin and their son work as closely as possible to tradition. They cut up the animals and transform them to give them the best: sausage in oil, ham, fricandeau, smoked duck breast, meat... Open: a cheese corner with small local goats. Every day, an appetizing delicatessen section, including the gratin, with potatoes, chestnuts and fricandeau, a must.

A superb boutique with more watering products than any other. To discover: all aveyronnaises specialities including the famous millavois tripous, but also the oil sausage, the farçun, the fresh sausage and the famous frozen pork feet and ears, which are exported to the French Embassy in China! By hanging your eyes, you will admire impressive country ham and dry sausage plume. Well known and recognized in the profession and beyond for the quality of their products, Nicolas Pangaud, accompanied by Patrick Ramondenc, has already been visited by famous gastronomic critics.

Le Vieux Berger is first and foremost a Combes family story. Cheese has been made here for three generations. It's a slow, patient and meticulous process. The milk comes from local producers. All stages - cutting the curds, molding, draining, salting and maturing - are done by hand. Discover all the secrets behind the making of this Roquefort during a visit to the packaging workshop, and leave with products that smell of Aveyron and quality.

Created in 1981, the Conserverie Quatrefages celebrated in 2021 forty years of know-how and good taste. Specialized in the manufacture of pâtés and terrines with the flavors of the Aveyron region, the company never stops imagining new recipes, based on duck, game or poultry. The pâté with Roquefort cheese or the one with Laguiole cheese from Aubrac, which are among the best-sellers of the company, are perfect examples. Ready-made meals, including the famous trénels millavois, complete the range of products on sale.

Vincent's Oil Mill, located in Payzac, is in the front row of the most beautiful square in Les Vans. Nestled on the Place de la Fontaine, in a 17th century house, the store offers oils, tapenades and cosmetics from the mill; other local products, including flavored oils, honeys, or jams complete the list of delicacies. You will also discover the work of the olive growers. Possible tasting and visit in the afternoon.

This associative shop brings together producers and craftsmen who offer ceramics, fabric creations, but also a wide range of delicacies: biscuits, honeys, pâtés, syrups, jams, herbal teas and pélardons are displayed in the shop, which is run in turn by the producers. A small restaurant, based on local products on sale, allows you to taste the specialities of the region on the spot through local menus or plates. A nice showcase of Lozerian know-how

It's amazing what you can do with chestnuts! Bread, croissants, tarts, crunchy, gingerbread, cookies, cakes, jams... all without preservatives or colouring. In this chestnut paradise, Valérie and Damien (former Alsatian chocolatiers) also offer other Cévennes products (liqueurs, preserves... always made with chestnuts). They have created an original range of sweet and savoury biscuits as well as a speciality, the chestnut tart.

From the producer to the consumer, honeys, jams, vegetables, poultry, pork, lamb and beef are on offer, as well as pâtés and preserves, goat's, sheep's and cow's cheeses, bread and fouace (a treat), herbal teas and herbs, and even foie gras! A tour of Lozère gourmet on a few square meters, with a common denominator: quality, healthy products. The producers take turns to run the shop and share their vision of the profession and of food. Local handicrafts complete the shop, in this idea of promoting the soil.

Here's an address that will delight any epicurean with its high-quality products and powerful flavors. Here, porcini mushrooms are available in an almost infinite variety! On the shelves, you'll find products that are creative, original and... ceps. Alain Lesage has invented a whole range of products based on the king of mushrooms: liqueur, flavored salt, preserves, molecular pearls... Other local products from Lozère and neighboring Ardèche are also available. In season, morels, truffles, trumpets of death, milk caps, chanterelles and mousserons are on sale.

This bakery, ideally placed on the Notre Dame traffic circle, sells gourmet homemade chocolates, with salted butter caramel, chestnuts and... in the shape of the Gévaudan beast. The store is always busy, as is the convenient parking lot. And there's plenty of variety to choose from: in addition to a fine range of breads, you'll find all kinds of viennoiseries, tasty and delicate pastries, a wide variety of savoury preparations, quiches and focaccias, as well as salads, sandwiches and takeaway wraps... Simple and good!

You can buy our raw-milk ewe's milk tomme directly from the cheese dairy, just a few hundred meters from the village square. At the back of the building, you'll be greeted with a big smile and sold this cheese, made and matured on site, after you've tasted it. Bronze medal winner at the Sud de France cheese competition, it's fruity, long on the palate and deserves a glass of red to accompany it, but you have to drive... It can be found in supermarkets along the A75.

Paul Alric created the Papillon brand in 1906, at the same time as his maturing cellar. Since then, the dairy has maintained a privileged relationship with ewe's milk producers, who supply it with quality milk. The Papillon cellar also has its own bread oven, where 300 loaves of rye bread are charred each year. Their moist crumb, sown with the famous Penicillium roqueforti, develops the fungus that gives Roquefort its distinctive taste and character. This natural alchemy is supervised by a master maturer.

Roquefort has been made in the Gabriel family since 1872. Today, Gabriel Coulet produces several cheeses among which La petite Cave, mellow, with a typical taste without being full-bodied; Le Castelviel, strong, powerful and generous, with an ivory color and an intense blue color; or the Tomme des Cazelles, melting in mouth. The house offers a free visit of its cellars with a film on the making of Roquefort cheese followed by a tasting. There is also a restaurant, La bergerie, where you can taste specialities based on Roquefort cheese.