Aubrac belongs to three departments – Cantal, Aveyron and Lozère – and it is famous for its gastronomy, in particular for the “aligot” (mashed potatoes with garlic and cheese). You can eat this traditional dish in “burons” (the place where cheese used to be produced).
Also, you can discover protected areas, natural lakes; it’s a basaltic land where the climate is harsh in winter. In summer, the fields welcome the brown cows with dark eyes.