|Place of origin||France|
|Region or state||Occitanie|
|Main ingredients||Mashed potatoes, butter, cream, cheese (Tomme de Laguiole or Tomme d'Auvergne), garlic|
Aligotis a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the end result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggestions; other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.gives the ingredients as 1
This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region.According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets. Aligot is traditionally served with Auvergne red wine.
Michel Roux Jr. and Fred Sirieix had aligot on Remarkable Places to Eat at Christmas in Bristol.
Possibly borrowed from Occitan alicouot, possibly from Latin aliquid, possibly from Old French harigoter.
|Look up aligot in Wiktionary, the free dictionary.|
Cantal is a department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac. Its other principal towns are Saint-Flour and Mauriac and its residents are known as Cantalians. Cantal borders the departments of Puy-de-Dôme, Haute-Loire, Aveyron, Lot, Lozère and Corrèze, in the Massif Central natural region.
Tomme, occasionally spelled Tome, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skimmed milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. However, Tomme de Boudane and Tomme de Revard can contain as much as 20–40% fat. Tomme cheeses date back to ancient history.
Potato pancakes, raggmunk, draniki, deruny, latkes or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations may be made with sweet potatoes.
Pesto, or pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.
Mashed potato or mashed potatoes, colloquially known as mash, is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. When the potatoes are only roughly mashed, they are sometimes called smashed potatoes.
A schnitzel is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil, Venezuela and chicken fried steak of the Southern United States.
Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more particularly in the département of Cantal as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers.
Aubrac is a small village in the southern Massif Central of France. The name is also applied to the surrounding countryside, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 2006. It straddles three départements and three régions.
Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraîche. This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad.
Laguiole, sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino, or similar hard cheeses.
Batata vada is a popular Indian vegetarian fast food in Maharashtra, India. The dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada.
Marcillac is an Appellation d'Origine Contrôlée for wine in South West France and is located 20 km to the north-west of Rodez in the Aveyron department. It is located close to the Lot river which flows into Garonne.
A croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide.
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, and kotleta in post-Soviet countries.
Fred Sirieix is a French maître d'hôtel best known for appearing on Channel 4's First Dates, and BBC Two's Million Pound Menu. Sirieix grew up in Limoges, France and trained to work in front of house in a Michelin-starred restaurant in France before working at La Tante Claire in London. Until 2019 he was the general manager of Michelin-starred restaurant Galvin at Windows at the London Hilton. Sirieix is the founder of National Waiters Day, the training tool the Art of Service, and the Galvin Cup and Galvin's Chance charities. He helped to launch the Right Course, which teaches prisoners about the service industry, and has also released a book called First Dates: The Art of Love and a music track, "La Vie Continue". He has been featured in an ITV show, with Gordon Ramsay and Gino D'Acampo, entitled Gino, Gordon and Fred: Road Trip (2019), and Remarkable Places to Eat on BBC Two (2019).
Cheese soup is a traditional and peasant food from the south of Massif central. Also known as the Aftermath Feast Day Soup, it was brought to the bride and groom’s room on their wedding night.
Patranque is a rural dish from Auvergne in France made by soaking stale bread in milk and tome fraîche or young Cantal cheese.
After enjoying a cote de boeuf, Fred goes behind the scenes to discover the secrets of Himalayan dry-aged beef while Michel makes aligot, known as the best mashed potato in the world.
Fred Sirieix is heading to Bristol for a winter treat in the company of old friend and former boss Michel Roux Jr. Bristol is home to one of the UK’s most vibrant and creative food scenes, and Michel can’t wait to show Fred his favourites. First is (littlefrench., a neighbourhood restaurant in Westbury Park) run by Bristol-born chef Freddy Bird. After enjoying a stunning cote de boeuf, Fred goes behind the scenes to discover the secrets of Himalayan dry-aged beef, while Michel makes aligot, known as the best mashed potato in the world.
Another restaurateur who has not stopped working in 2020 is Freddy Bird, whose littlefrench. restaurant in Westbury Park became a food shop during the pandemic and reopened al fresco underneath canvas in its neighbouring churchyard when it was safe to do so. On Christmas Eve, it also received glowing praise from Fred Sirieix and Michel Roux Jr in BBC Two’s Remarkable Places to Eat.