A famous culinary speciality with cheese from Aubrac, truffade traditionally consists of potatoes, fresh tome, garlic and salt. It is often served with a green salad to add a lighter touch, and country ham for protein and flavour.
In general, the truffade will be served in a hot pot placed in the middle of the table. Prior to this, the potatoes are fried in a pan with melted lard. Then, off the heat, the cheese slices are added and everything is stirred together. The dish is delicious with a little red wine from the South-West, such as a Gaillac or Cahors.