Aligot is a simple and convivial yet magnificent dish, yet a certain degree of skill is required to master the wild – in the sense of totally natural – product that is fresh Laguiole tome cheese. Aligot dates from the 13th century, when ravenous pilgrims travelling along St James’s Way knocked at the door of the Aubrac domerie and demanded “aliquid!”. (“Something” to eat in Latin.) The monks gave them bread and cheese mixed together in a single dish. Down the ages and through the natural evolution of language, “aliquid” became “aliquot” and finally “aligot”.
The tradition was maintained inside the warm stone burons of the Aubrac and the recipe gained in goodness what it lost in austerity. Bread was replaced with potatoes and a little crème fraîche was added, together with copious amounts of Laguiole tome cheese. This dish is typical of Aveyron, and is served in restaurants with local ham, saucisse or meat.