Humm ! What delights will you enjoy ?
Your buds will feast on !
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But before enjoying a good table, a skilful chef must firstly do his uttermost behind stoves !
The science of gastronomy being a high step to the art of reception, there is a stage we should not neglect. So, even if it's not all already translated, you can find there some recipes amongst the most known and the most traditional.
The Lozere remain a country of traditions rich of many products. Directly from our soil, we already had interviewed Francis Roujon for you. He is the eminent creator of ewe cheese « Le Lévéjac » ! Unfortunately, this text is not yet translated.
Discover Francis Roujon interview and how you can purchase Lévéjac and other succulent recipes with this excellent cheese.
So here are some recipes, mixed courses and desserts, we know among mostly typical and traditional, the first few from a long series:
Recipes that are not yet translated :