🥔 Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L’Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
In a vast room with a Gascon decor and a feria atmosphere, this restaurant serves specialties from the Southwest.
Traditional dishes based on regional products in this restaurant with terrace on a tree-lined square.
Daily products and refined cuisine, all served in a white room with a minimalist Scandinavian spirit.
La Pente Douce has been awarded France’s best couscous, you don’t want to miss it!