Over the weekend I was invited by Chef Marthe and friends to visit
"Tasting is obligatory" is the rule of the day with the Aveyronnais. FYI many of Paris' cafes owners are from the Aveyron department including the hugely successful les Freres Costes.
Lunch on offer is a hot bowl of Aligot (made from mashed potatoes, Tomme cheese, garlic) plus local sausages.
Aligot being stirred and dished out. Not an easy job since Its tremendously sticky and stringy. Not easy to eat either but intensely garlicky.
But Chef Marthe cautioned buy only a tiny bottle. It can go off fast. We bought fresh walnuts instead.
From south Aveyron, comes the 'king of cheeses' Roquefort made from non-pasteurized/lait cru sheep milk
From these sheep come wonderfully toasty socks. I will have to visit Aveyron and get them. Je regret beaucoup.
Marthe told me of the fabulous, tender beef from Aubrac bulls, a must-buy from Maison Conquet. Its so tender you don't need a knife to cut it.
This enormous Saint Bernard showed up, hoping in vain someone would throw him a giant bone or side of boeuf.
Interesting to note some of the sharpest knives in France come from Laguiole in Aveyron. I came home laden with Roquefort, prune cake, entrecote steak and walnuts. Aveyron producteurs come back to Paris for the Noel season at Salon Saveurs and Salon l'Agriculture.
Please come back mohair goat sock lady








































































