The ingredients for Aubrac aligot
The ingredients for Aubrac aligot

Ingredients for 4 people

  • 400 g of Aubrac fresh Tome 
  • 1 kg of potatoes
  • 250 of Aubrac Crème fraîche


Make a potato purée.

Add the Aubrac crème fraîche. Season to taste (salt, pepper, garlic, etc.).

 When the purée is very hot, add slices of the Aubrac fresh Tome.

Stir over medium heat until the Tome completely melts.

 Stretch and draw out into strings: the Aubrac aligot is ready.

 Careful! The strings will break if they spend too much time on the heat.



Personalise your Aubrac aligot by adding nutmeg, meat juice or bacon cubes.

Enjoy as a single dish or with a roast, red meat or grilled sausage.


Ingredients pour 6 people

  • 600 g of AOP Laguiole cheese 
  • 1 loaf of country bread with plenty of crust
  • 3 sliced onions
  • 2 litres of water or stock


Brown the sliced onions in butter or goose fat.

When golden brown add water or stock and simmer a few minutes.

Layer slices of Laguiole AOP and bread in a tureen.

Repeat several times and top with a layer of Laguiole.

Add salt and pepper before adding the stock to the tureen.

Top with a little bit of grated Laguiole.

Bake 30 minutes to brown.

The soup should be thick: a spoon must stand up straight in the bowl! Personalise your soup by replacing some of the stock with a glass of white wine.



Ingredients for 4 peoples

  • 300 g of Aubrac fresh Tome
  • 1kg of potatoes
  • 100 g of AOP Laguiole cheese


Brown thin slices of the potatoes in a little oil.

 When golden brown add thin slices of Aubrac fresh Tome.

Gently melt before stirring to obtain a stringy mixture.

 Season to taste (salt, pepper, garlic, parsley, etc.). The Aubrac rétortillat is ready.



Enjoy as a single dish or with a roast, red meat grilled sausage or salad.