Rougier of Camarès
See and do
120 results
Atelier de Rouzet
Mounes-Prohencoux
Hameau médiéval de Saint-Caprazy
Saint-Félix-de-Sorgues
St Caprazy, a medieval hamlet in the Sorgues valley, has preserved its authenticity through the centuries. The picturesque village offers a cultural experience celebrating craftsmanship.
Cabri'oles et compagnie
Saint-Affrique
Vabres L'Abbaye digital stroll
Vabres-l'Abbaye
With the two routes discover or rediscover Vabres L'Abbaye and its hamlets through the digital app « Guidigo ».
Patisserie Azaïs
Saint-Affrique
Come to discover all our know-how in the realization of its artisanal creations and let yourself be intoxicated by the scent of the chocolate which emanates from the store.
Spiruline des Grands Causses
Saint-Rome-de-Cernon
Cultivation and sale of local, peasant and ecological spirulina
Conservatoire des Statues-Menhirs
Belmont-sur-Rance
Enjoy a digital walking tour in Saint-Affrique
Saint-Affrique
Equipped with your Smartphone or Tablet Computer, let Félix be your guide and explore the town's rich heritage throughout this digital walking tour “the path of light”.
L'Espace botanique Hippolyte Coste
Saint-Jean-et-Saint-Paul
The Hippolyte Coste's botanical area, at Saint-Paul des Fonts, is dedicated to the life and works of the canon Hippolyte Coste.
A WALKING TOUR INTO TOWN
Roquefort-sur-Soulzon
Discover Saint-Affrique, located in Southern Aveyron in the heart of the " Parc Naturel Régional des Grands Causses ". Along a tour, the town will reveal its treasures and secrets !
Tartinette des Aveyronnais Souyris
Saint-Rome-de-Cernon
Blue cheese from cows and sheep, for cooking or as toast for aperitifs.
St-Jean d'Alcas - visite du fort Cistercien
Saint-Jean-et-Saint-Paul
Come and discover an extraordinary monument located in the village's center of Saint-Jean-d'Alcas, in southern Aveyron, just a few kilometres from Roquefort-sur-Soulzon and about thirty minutes by car from Millau !
Boutique Roquefort Carles
Roquefort-sur-Soulzon
The Roquefort CARLES is completely handmade and seeded - according to the original process - at the time of moulding with penicillium Roqueforti cultivated on bread for 100% of the production.




















