Made with fresh potatoes, butter, garlic, crème fraîche, sea salt, pepper and tons of cheese, aligot, the signature dish of Aubrac, is one of life's not-to-be-missed culinary pleasures.
Above: piping hot and stringy w/cheese the aligot is finished off at our table from an isolated hilltop stone hut used by shepherds to make cheeses in winter, turned into a casual restaurant in summer
Below: table awaits our group; scenic rolling pastures beyond
- Tomorrow: a carnivore's dilemma -
Below: table awaits our group; scenic rolling pastures beyond
- Tomorrow: a carnivore's dilemma -
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