Aligot is probably the reason I moved to France.
Allison Sacleux
Aligot can be found all over southern France, in village outdoor markets and in small epiceries. There are entire restaurants dedicated to only serving Aligot lunch and dinner, with a simple menu of charcuterie, as much Aligot as you can eat, local farm cheese and fruit, and 3€ pitchers of wine. Butchers and caterers alike prepare it for the masses as the recipe is so hard to recreate perfectly that the French would rather leave it to the experts, and experts they are.
La pièce de résistance
A heavenly mixture of mashed potatoes, garlic and << la pièce de résistance >> Tomme – which is a raw cow’s milk cheese crafted by farmers in Lozère and in other departments of France. The ancient method of preparation is recreated in only 2 restaurants in the area. First, the chef will peel, boil the potatoes, then rice them over a 10-gallon pan where garlic has been lightly browned. After this creamy mixture has received a generous splash of milk the chef then mixes this by hand, then you realize why the chefs on the Aubrac plateau have bulging biceps and sinewy forearms. Once the milk is incorporated finely grated tomme is added to the mixture and the mouth-watering dish.
If made correctly the result is ethereal and light, it’s a feat at best, creating a dish from such dense ingredients, but the best aligot is always light on the palate. Also it should only be eaten piping hot, lest the thickening effect of the potatoes and cheese give a heavier mouth feel to the plate.
It’s one of our favorite dishes to share with our study abroad groups for several reasons:
- They didn’t know it existed.
- Everyone loves it!
- We know the best places to eat it.
Allez Abroad is dedicated to cultural exchange for our students and their professors. Sharing a plate of aligot is just one of the many crafted experiences that your study abroad participants can look forward to. To design your customized program click below: