What to eat in Aveyron:

Aveyron is one of the best destinations for food that we know of. Aveyron is proud of its gastronomic history and commitment to terroir. Here are some resources to learn more about what to tuck into while in Aveyron.

Before you go, download the Kindle version of Goose Fat and Garlic by local author Jeanne Strang to read on the plane. It’s in English (she moved to Aveyron from the UK), and it’s part cookbook, part love letter to the traditional foods, farms, farmers, and terrior of the Aveyron.

This region, like all the gastronomic regions of France, has its own long list of local cured meats, sausages, terrines, pâtés, pickles, and cheeses. Absolutely the best way to try all of these is to buy a huge selection in small quantities at the market, add some local tomatoes, buy a crusty loaf of bread and a good bottle of local wine, and have a picnic down by the river. Then take a nap!

A list of links to learn more about the cuisine that has developed as a result of Aveyron’s rich and unique terroir:

  • A good overview of Aveyron’s best local products and dishes. 

  • Another good introduction.

  • Yet another overview of local gastronomy.

  • A great article by The Financial Times (in English!) about the Night Markets in Aveyron. 

  • Aubrac beef. I know some of y’all are from Texas, but sit down. THIS is the best beef in the world. Raised on the uplands of the Aubrac plateau, it’s grass-fed and gorgeous. 

  • Aveyron veal. Tender, juicy, and delicately flavoured, it’s often served roasted with Aligot at the local gastronomic festivals. There’s a Potato and Veal Festival in the nearby Bastide town of Rieupeyroux! 

  • Aligot, the best mashed potatoes you will ever have. Cheesy, smooth, and elastic. 

  • Salade Aveyronnaise and Salade Chaude aux Gésiers. 

  • Cassoulet, the region’s most famous dish and for good reason. Made with white beans, duck confit, sausage, and duck gizzards (also the star of Salade Gésiers, these are absolutely delightful!). Cassoulet is cooked and served in a traditional conical clay pot. It’s melt-in-your-mouth comfort food. 

  • Confit de canard, heaven on a plate!

  • Make sure you buy a Farçous, a little patty made of  chard, at the Villefrance-de-Rouergue Thursday Market to eat while browsing for gifts to bring home.