Top 10 things you will never understand among the Aveyronnais

The people of Aveyron are not really ordinary. On closer examination, they stand out on many points, and have managed, since the creation of the department, in March 1790, to carve out a solid reputation in France but also abroad. It’s not for nothing that you were given the reasons to go out with an Aveyronnais. However, there are always things that are difficult to pick up on them…

1. Their desire for conquest

It is well known that the people of Aveyron have established themselves, like modern-day Vikings, in many countries and territories. Very powerful in Paris, they are also found abroad and especially in Argentina. The town of Pigüé, for example, was founded by families from Rouergue in the 19th century and today has around 15,000 inhabitants. They also settled in numbers on the San Francisco Bay side during the same period.

2. The secret behind mushroom corners

The people of Aveyron categorically refuse to reveal the location of the best mushroom spots. If a Tarnais, who therefore comes from the neighboring department, ventures into Aveyron to nab a maximum of porcini mushrooms, he exposes himself to serious trouble. And believe me, no one wants to suffer the Aveyron vendetta.

3. Their high resistance to cold

Aveyron is a bit harsh country. However, the Aveyronnais is never impressed by snow or frost. Even when the elements are unleashed unexpectedly and belatedly, in the month of April for example, he takes things philosophically.

4. Their obsession with cheese

Take the gastronomic specialties of Aveyron. Aligot for example, flaune (the local cheesecake), cheese soup… Not to mention truffade which, although it originates from the Cantal mountains, is widely cooked in Aveyron. It’s a fact, the Aveyronnais is totally dependent on cheese. And in particular…

5. Roquefort

It is here that this mythical cheese with a good musty taste was born. More seriously, Roquefort, or Blue, is serious business in Aveyron. It is said that the “concept” was born a long time ago, when a somewhat airheaded shepherd forgot his snack in a cave. A little bread covered with curdled sheep’s milk. Broken slab that he later found covered with a film of mold. Not particularly disgusted, the shepherd decided to bite into it and found the taste delicious… Since then, Roquefort has been exported but is not to everyone’s taste.

6. The attraction to guts

Because you still have to want it to eat the guts of the calf, right?

7. More generally its very meaty side

You will not find Rodez, Millau or any other Aveyron city in the top 10 of the most vegetarian cities in France. No, because here, we like meat. So of course, there are also vegan and vegetarian people in Aveyron, that goes without saying. But the thing is that the local gastronomy, and this for a long time, has always highlighted the bidoche. In a classic or more original way, with the famous tripoux mentioned above…

8. Their accent

Quite different from the Toulouse accent, the Aveyron accent is unique. Just like the flowery expressions that he does not fail to highlight.

9. Their Vocabulary

Like all departments, Aveyron has its range of colorful expressions. Words which sometimes join the Toulouse or Tarn lexicon, which, for an outside person, are sometimes difficult to understand. Small anthology via a charming story: while he had spent the evening getting drunk, taken by a sudden urge to caguer, Gégé decided to leave the bar to find a cushy place or do his little business. Seeing him leave, his friend Hervé, alias RV, the tuning king of La Primaube, said to him, “What are you doing? “, failing to escan with a peanut. Indifferent, Gégé passed the door and fell into the bartas before even being able to cross the street, having just time to let out a laconic “macarel”. “Atche”, RV said, “Gégé wallowed like shit in the bartas”. End.

10. The omnipresence of the accordion

In Aveyron, the accordion is everywhere. The musette is still very popular and gives rise to very lively parties. Even if we also play other genres of music, we must not limit the department to its folklore.

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