Aligot: Aligot is a traditional rural culinary specialty from the Aubrac region (Aveyron, Cantal and Lozère), a region in central France, made from mashed potatoes, fresh tomme or 'tome d'. aligot ”, crème fraîche, butter and garlic.
The resulting dough should spin. It is also tasted with tripoux or a roasted sausage
This dish spread in the last quarter of the XNUMXth century to other regions of the Massif Central and more widely in France ...
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