Rest Day: Le Lioran, Cantal

So, the tour overnights in the small town of Le Lioran (which I can’t help but associate with DeLorian) in the Department of Cantal and it’s time to rest.  Time to dry off that lycra and air those shoes and take a break from spotting cows in the nearby hills.  Time for a decent feed, a glass of wine and a bit of a break from the hoopla around Le Tour.  After yesterday – I’m sure all  are looking forward to a break.

We, Les Vaches, are very pleased to share with you another “first person” perspective on this region of France.  This time  we’ve very pleased to share with you some remembrances from Nic Poelaert, chef/owner of Embrasse Restaurant in Carlton, Melbourne.  Nic grew up in Northern France, but spent holidays in the Auvergne Region. Voted  Young Chef of the Year 2010, his restaurant holds one hat in the Age Good Food Guide, and just a few weeks ago he won  Food Service Australia Chef of the Year 2011.

 

Chateau de Severac by Bro Yves via Wikimedia Commons

Nic writes  … “I have spent a lot of time in the Auvergne / Aubrac region of France; it is a special place to me. It was where our family spent the school holiday breaks, in the village of Severac le Chateau. 

The Castle that the town is named after is being rebuilt now, but when I was 12 years old, we used to walk to the top of the hill, walking through the old part of town containing amazing looking houses from the 15 century; and play in the ruins of the Castle.  The view of the valley and the village is breathtaking and from there we could see the camping park we use to stay and our friend’s Auberge (Inn) a few kilometre away.

 If you go to France you have to visit this part of France, go to La Canourgue, Severac le Chateau, Canillac, Rodez, Laguiole, St Enimie……we may be looking at the same cows one day, happy Tour de France”

Aubrac Cow, Jem Copley from Kuwait, Kuwait via Wikimedia Commons

The Aubrac is a very old breed of French cow, mostly used for beef production, however the milk is used to make traditional Laguiole cheese.  This cheese is mixed with mashed potato to make the regional speciality of Aligot. I’ve eaten the delicious, stretchy mixture at Embrasse a few times now.

Aligot by Ceridwen via Wikimedia Commons

SBS has posted a video of  Nic’s aligot recipe on their website and there is a short interview with him as well.

 

Embrasse Restaurant is holding a special Bastille Day dinner on July 14

BASTILLE DAY – JULY 14TH

Celebrate the storming of the Bastille at a truly revolutionary dinner. 
Enjoy a decadent five course menu including truffles, Moreton Bay bugs, lamb,
cheese, all accompanied with lovely french wines.
Be sure to reserve your table quickly.
When: Thursday July 14th
Menu: Set Menu and wine match
Cost: $210.00
Bookings are essential as space is limited. 03 9347 3312

You can follow Embrasse and Nic on twitter.

 

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  1. Pingback: Stage 10: Aurillac > Carmaux | Les Vaches du Tour

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