At an altitude of over 1,000 metres, at the border between the three regions of Midi-Pyrénées, Languedoc-Roussillon and Auvergne, and the three departments of Aveyron, Cantal and Lozère, Aubrac is a land of rest and relaxation. It's a vast granite and basalt plateau full of splendid scenery dotted with high-altitude meadows, moors, rivers and lakes.
The wild open spaces are scattered with typical mountain chalets with tilestone roofs, where shepherds used to take shelter, and pastures surrounded by picturesque dry stone walls where the pretty Aubrac cows graze. Their milk is used to make the famous Tomme cheese, which is used to produce aligot, a local cheese, potato and garlic dish. So many magical places to enjoy on a hike or horse ride...
In the department of Lozère, Lozèrian Aubrac has some beautiful sights in store, such as the village of Nasbinals on the Way of St. James, with its magnificent Romanesque church; the lake route, dotted with wonderful sites such as the Saint-Andéol and Souverols lakes (both of glacial origin), and the Déroc waterfall, 32 metres high!
Don't miss the House of Aubrac in Saint-Chély-d'Aubrac, Aveyron, which presents the heritage treasures of the region in a variety of different spaces. In a haven of peace, you'll also find the Dômerie d'Aubrac, an old hospital and refuge for pilgrims on the Way of St James.
When it's time to eat, a number of farm inns and restaurants offer specialities from the Aubrac Plateau: aligot, truffade (potato pancake), tripe, cooked meats, Aubrac free-range beef, fouace (brioche with orange blossom)...
Every year in late spring, on the last Sunday in May, the Transhumance Festival takes place. This is a colourful, lively event during which herds of cows adorned with flags, bells and flowers head to the high pastures for the summer... At the end, the best herd is given an award by a jury. Aligot, a gastronomic speciality from the high plateaux of Aubrac, is prepared to celebrate this event.
