@ 2005-2024 A.F.Touch. All rights reserved
5.0/5 (36 votes)


From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Recipe from the cooperative of Laguiole

Serves 6 :

  1. 1 kg of floury potatoes
  2. 100 g of butter
  3. 250 g of creme fraiche
  4. 400 g of tome de Savoie (moulded raw cheese)
  5. Salt, pepper and a clove of garlic
Instagram buttonDiscord buttonFacebook buttonTwitter button


Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche. Season with salt peppers and a hint of garlic.
Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
When the mixture becomes stringy the Aligot is cooked.
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.
Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafood (lobster, Dublin bay prawns) or pan-fried medallions of monkfish in olive oil�
credits photo : Chef patrick Asfaux

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact