Recipe: Aligot

Aligot is the Aubrac dish. Historically, it fed pilgrims heading toward Santiago de Compostela, enriched by local cheesemakers adding their fresh cheese. Today it stays a cold-season dish, October through March, when mountain milk flows down to Laguiole caves. The main trap is the stretch timing. Too long and it breaks. Not long enough and it stays mushy. Count two to three minutes of vigorous wooden spatula stirring, no more. If you hesitate, stop too early rather than too late. For wine, a crisp local white works naturally: Saint-Chély-d'Aubrac, a Condrieu if you want to splurge, or simply a solid Côtes du Jura white. Light reds work too, a Beaujolais village without issue. The wine's acidity balances the cream and cheese richness. For classic sides, a thick sausage roasted whole. But honestly, aligot pairs just as well with roasted lobster, pan-seared langoustine tails, or even pan-fried monkfish medallions in olive oil if you prefer variety. The stretch handles everything, as long as it's cooked through and hot.