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Aligot de L’Aveyron

November 28, 2011



The Aligot is a recipe from the plateau of Aubrac and exists since the Middle Ages.
The Aubrac is at the intersection of roads to Saint Jacques de Compostela, it was a hard stage to take for the Christian Pilgrims.

Between the winds and snowdrifts in a hostile land, the monastery of Aubrac was created around 1120.
The pilgrims who passed there in winter, were guided by the bell of the monsters and knocked at the door asking “aliquid” or “Aliquod” which means “something” is following developments over the language “aligot”.

The monks settled rules in breeding bovine race particular to this region (Aubrac cow), in the manufacture of cheese from a herd selected and has thus contributed to the development of an heritage.

The creation according to certain rules of the cheese, made them develop a recipe for cooking food the many pilgrims made ​​from fresh cheese (fresh volume) and bread.

In the nineteenth century the bread was replaced by potatoes when it became one of the basic food ingredient.
This dish was originally prepared with pieces of bread with fresh Tomme. The monks of the Aubrac served him, said to be pilgrims who crossed the mountains on the Via Podiensis to go to Saint-Jacques de Compostela.

Abbaye d’Aubrac, on the way to Saint Jacques de Compostela 

Aligot is now made with potatoes. This is a mash that is mixed with cream, butter and fresh Tomme, almost always with a little finely chopped or crushed garlic. Puree it takes to get to work and rework a highly elastic texture. Originally, the aligot was made and consumed in the stables, shelters farmhouses (or the Mazuc burons) held by cowbirds-cheese.
Preparing the family aligot

Aligot once flat subsistence family has become for some a delicacy called “party”, rather exceptional, except in restaurants or claiming Rouergue Auvergne. It is frequently accompanied by sausages of the region, but can be used as accompaniment.

The trade name “Aligot of Aubrac” has been, in 2008, an application for protection under the EU Regulation 509 / 20061 (PDO) by a professional association. The latter was able to prove the reputation and the priority of the name but could not get the protection sought under the PDO, as revenues combining cheese and potatoes are not protected under Regulation Europe2. One possibility remains open, that of protection as a “guaranteed traditional specialty” (TSG), but then it is not possible to protect the source. In other words, the STG protects the word “aligot” but not “of Aubrac.”

It is sometimes called the “ribbon of friendship” 3. The Larousse Gastronomique (1997 edition, under the auspices of a committee chaired by Joel Robuchon culinary) reports that are prepared as “a sweet aligot” which would be “washed down with rum and flamed.”

Where can you buy and enjoy this traditional dish form the centre of France, visit Hong Kong premier online store for quality French food products: Frenchgourmet Hong Kong

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