Gastronomy

As you walk along the Allée Robert Taussat, it’s the perfect time to talk about gastronomy—because Rodez is a city to be savored just as much as it is to be visited. Here, food is a true source of pride, deeply rooted in the land of Aveyron and its centuries-old traditions.

And no mention of local cuisine would be complete without aligot: that famous potato purée enriched with cream, butter, and above all fresh tomme cheese, stretched into long, silky ribbons before being served. Once the festive dish of the Aubrac shepherds, it’s still today a symbol of warmth and conviviality. In Rodez you’ll also come across farçou, a hearty fritter made with chard, eggs, and sausage meat, once prepared to feed farm workers. For something sweeter, there’s flaune, a tart flavored with ewe’s milk curd and orange blossom, originally from Aubrac but quickly adopted by the people of Rodez.

And the list goes on: tripoux, a slow-cooked stew of lamb stomach and feet loved throughout Aveyron; estofinado, a Rodez specialty made with dried cod and potatoes; manouls, a boldly flavored local blood sausage; and pascade, a thick, slightly puffed pancake served savory, often with a filling. Each of these dishes tells a story of authenticity and tradition.

And of course, cheese takes center stage—Roquefort, Laguiole, and Pérail sheep’s cheese are all produced in the surrounding countryside and proudly served at every table. To go with it all, nothing beats a glass of Marcillac wine, with its fruity, lightly peppery notes, grown just a few kilometers from the city. In Rodez, food is another way of discovering Aveyron—through flavors, aromas, and the simple joy of sharing.