The aligot is a dish originating in the plate of Aubrac, which since was spread in the area Auvergne. The word aligot is derived from “aliqu' ot”, him even derived from Latin “ aliquod ” which means “something”.

History

This dish in the beginning was prepared with pieces of Pain and fresh tome cheese. The monks of Aubrac were used it for the pilgrims who crossed the solid mass, on the Via Podiensis to go to Saint-Jacques-with-Compostelle.

This dish is now prepared with potatoes. It is about potato mashed potatoes with which are mixed Cantal cream and tome cheese fresh that it is necessary to work and work again to obtain perfect texture. The amateurs add there a also little garlic. Traditionally, the aligot is produced (and tasted) in the houses of the cowherds, the Buron S.

Following the example Molten , the aligot is not due only to the belly, it holds in sympathy. The aligot, which was formerly a dish of subsistence, became a dish of festival. It is also called the “ribbon of the friendship”.

Caption associated

A legend of Aubrac evokes the creation of Aligot by the meeting held on the three bishops of the dioceses of Rodez, Mende and Saint-Flour with the crossing of the three departments. Per hour of the meal, each one would have brought an ingredient: the tome cheese of the Rouergue, the potatoes of Auvergne, butter, milk and the knowledge to make Gévaudan, thus would have been born this typical dish from Aubrac. The cross known as “cross of the three bishops”, which represents the junction of the three departments, is found thus associated with this legend.

See too

• Laguiole
• Cantal | Cheese | Receipts with the cheese
• Savoyard Gratin

Sources and references

Random links:

Free energy | Tamarin (animal) | Echinosorex | Jean-Baptist-Antoine Lassus | Forest of Saint-Sever (Apple-brandy)