The Best Aligot in the World

The best aligot in the world is eaten in an old converted barn after riding in the savage winds of Aubrac, a volcanic plateau in the Massif Central, in the heart of France.

The best aligot in the world is a memory of friends hungry for this enticing specialty made of potatoes and a farmhouse cheese to die for: La Tome d'Aubrac.

The best aligot in the world was served by the monks of Aubrac to the pilgrims who crossed the Massif Central to reach Santiago de Compostela.

The best aligot in the world must be worked for a long time to obtain its very elastic texture. It is served with a sausage from pigs raised in the surrounding farmland of the Massif.

The best aligot in the world can be tasted with a local wine, the red Marcillac is one of the best pairings, carrying the terroir in its juicy Mansois or For Servadou grapes.

The best aligot in the world celebrates friendship, it is generously served by the locals and in almost every restaurant in Aubrac.

The best aligot in the world is a delight, a soft and earthy cloud of comfort for those who have travelled to find it.

The Best Tortilla in the World

Found at the end of a hard day spent riding with friends on ancient Galician roads.

The Best Ice Cream in the World

Stacked with fresh fruit, produced by hand and eaten in a shady spot on a blazing hot day.

The Best Tourte aux Blettes in the World

A sweet delight found nestled in the Var valley. To be enjoyed hot or cold, it's the perfect pick me up for hard days spent in the saddle.

The Best Charcuterie in the World

Ironically found in a tiny fishing village. In the only restaurant, in the only auberge open in the off season in Porto Centuri, Corsica.