Gastronomy and food industry in Aveyron

Visits of food manufacturing

Many local producers, such as Marcillac AOC wine makers, the Roquefort caves and various farmers are happy to receive visitors and share their know-how.

Aveyron is the major food producer in the south of France. Along with the RAGT, European leader in seed production, Aveyron also boasts a strong traditional food industry including companies such as Roquefort, Jeune Montagne; Raynal et Roquelaure, Valmont, SACOR, Moly …).

On Aubrac, the pure air sharpens the appetite; a suitable occasion to taste aligot, le Laguiole, la fouace and the Aubrac beef, washed down with the wines from Estaing or d'Entraygues.
The vale of Marcillac and the Lot valley offer a whole range of dishes carefully crafted: foie gras, tripous, confits, stuffed cabbage and Estofinado which one serves with wine from Marcillac, from Fel or d'Entraygues.
As one moves towards the Midi, the gastronomic pleasures become even more varied. Near Millau, Roquefort, the style of cooking develops stronger flavours: thrush pâté with goose liver, lamb, feuilleté au roquefort, ewes' curds and the inevitable Roquefort, flônes, accompanied by wines from the Tarn Valley.