Sauveterre-de-Rouergue, vallée du Viaur
Traditional or gourmet cuisine, savour all kinds of local specialities! Take time to taste our famous tripous, and to delight yourself at Michel Truchon’s restaurant, our Michelin star chef!
MICHEL TRUCHON, A STAR CHEF IN SAUVETERRE-DE-ROUERGUE
Michel Truchon learnt to cook in his mother’s inn. In 1986, he moves in the village and opens Le Sénéchal hotel-restaurant. His curiosity about the world and its people, his demanding nature, his perfectionism… All of this leads to a precise, inventive, get-to-the-basic, without-frill cooking.
This dish is made of stuffed veal paunch, rolled up and simmered for a night in a white-wine sauce enriched with vegetables, herbs and spices. This family tradition is the main course of our breakfasts with tripous in summer!
AVEYRON & SEGALA CALF LABEL
Bred with their mothers in spacious and bright stables, the Ségala calves represent the beef production spearheading in the high Ségala plateau. The farms united around the Aveyron & Ségala Calf Label produce a tasty and tender meat with a pale pink colour and renowned for its delicacy.
You can taste it in plenty of restaurants in Aveyron and buy it in markets or at butchers’ to cook it on your own.
Want to know more?