LAGUIOLE AND BEEF FROM THE AUBRAC REGION
The best products of French gastronomy
An episode from the series FRENCH DELICATESSEN
Straddling 3 French departments, Aubrac is a volcanic high plateau in the Massif Central. This is a world of silence and solitude where the pastures are exceptional.
We meet with Patrick Mouliade who is making the summer transhumance with his ruminants and Benoît Rozière, a producer of laguiole, a typical local cheese.