Tourist
offices:
Nasbinals,
Tel
33 (0)4 66 32 55 73
Aumont-Aubrac,
Tel
33 (0)4 66 42 88 70
St-Germain-du-Teil,
Tel
33 (0)4 66 32 65 45
Vallée du Bès,
Tel
33 (0)4 66 32 55 75
Departemental Tourist
Office
14, boulevard Henri-Bourrillon
BP4 48001 Mende Cedex
Tel :+33(0) 4 66 65 60 00
Fax:+33(0) 4 66 49 27 96
www.france48.com
cdt.lozere@france48.com
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All-year-round
pleasure |
Rambling In
the footsteps of the Santiago de Compostela pilgrims, where the
Aubrac is perfect for easily-accessible long or short rambles to
discover its wildlife.
The Tour
de l’Aubrac can be done on foot in about ten days (229km), but you
could let yourself be tempted by a trek on horseback or a bike,
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equally
good ways of getting around this adventuresome country.
Fitness
At an altitude of
1000m, the health resort of La Chaldette (A3) designed by the
architect Jean-Michel Wilmotte, offers water-cure and fitness
packages.
This
special environment was just right for developing the concept of
"green balneology", combining outdoor activities with the benefits
of spa waters.
Half-day fitness
formulas available all year round. Tel: 04 66 31 68 00
Snowshoes,
sleigh dogs and snowmobiling Throughout
the winter, snowshoes, dog-drawn sleighs and snowmobiles take
the place of feet in the hills and forests of the Aubrac.
 Skiing on the
Aubrac Around
Nasbinals, the pistes and itineraries are marked out for you
to get some fresh air in cross-country skiing (Aubrac totals
250km of trails).
You can also learn alpine skiing. Station du
"Fer à cheval" Tel: 04 66 32 56 17
Rock-climbing
In the
gorges of the Bès, about a hundred climbing routes have been
opened and beginners can learn on a school face in Nasbinals.
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A
land full
of
flavour |
A traditional
filling dish the Aubrac shepherds used to eat, aligot is made
of potatoes, cream, fried bacon and Aubrac tomme.
When it makes
strings it is ready to be eaten, in a local inn or shepherd
hut. Cheese-making goes a long way back here and was even
mentioned in Pliny the Elder’s Natural History.
Fouace
A fairly filling brioche flavoured with orange-flower water,
the fouace is a homemade cake for high days and holidays. Of
rural origin, it was mentioned in Gargantua’s menu. The
fouace of Nasbinals is highly reputed.
And...
At the pork butchers or charcuteries of the Aubrac,
can be seen a fine display of produce based on the peasant
tradition: frican-deau (pâté of pork offal flavoured with
garlic and baked in the oven), fritons (pork rillettes),
ash-rolled dried, sausages, etc...
Credits
: www.lozere-tourisme.com
France Regions
Departments
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