Chef Samuel Breux always keeps in mind – in meal ? – the Aveyron country side. He won’t forget, and you won’t miss, local classics such as “Bleu des Causses”, Roquefort (both cheeses), Laguiole ham or Aubrac beef. You name them, you have them !

When Samuel deals with a local producer, he does not merely approves of the products. He wants to deal with someone as impassioned as he is, who loves his cheese, his cattle, his wine. Love affairs come first, even though no one forgets about business…


Aveyron gastronomy you won’t forget. Aligots and Trenels, “Tripes d’agneau” (lamb guts) whiwh are so typical of the area (cuisine millavoise). But you also may notice here and there some Cahors-rooted dishes..

Back in early 20th century, 500 000 hcl were still being produced each year. Countless terraces were full with vine all around. The village of Compeyre, beautifully located out of the Gorges du Tarn right above Millau, used to be a key point. A long bad stint which saw wine production waning through the years had the local recoltants search for new ways. The elder were right, they finally said, and ever since, the caves are once more filled with oak barrels. Less wines is produced, but be rest assured that it’s for the better.

ROQUEFORT IS THE RAGE The world-wide known king of cheeses was born in Aveyron, in the original caves of Roquefort-sur-Soulzon. Centuries ago, when Roquefort was stil unheard of, wine was the main business of southern Aveyron.

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