Living France - - Where To Live -

Aligot – Silky-smooth mashed potato is blended with tomme cheese, and some­times a lit­tle gar­lic to make this ul­ti­mate com­fort food. It will warm you from the in­side out.

Ro­que­fort – This strong-tast­ing cheese is made from sheep’s milk and laced with blue and green veins of mould. You can visit the Ro­que­fort cel­lars where the cheese is ripened in Ro­que­fort-sur-Soul­zon.

Échaudés – Pil­grims used to eat TURNthese aniseed-flavouredOVER bis­cuits while walk­ing across the Rouer­gueFor an ex­pat’son the view Camino de San­ti­ago.of Avey­ronThe bis­cuits are cooked twice: first scalded and then baked in an oven.

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