The modest village of Laguiole with its 900 inhabitants is considered the capital of Aubrac. It is a quiet, peaceful place, famous for Laguiole cheese and the Laguiole knife, as well as for the Restaurant Michel Bras.
The rich and pungent Laguiole cheese was first made by monks in the 12th century. Today it is still being made according to ancestral recipes. Known as tomme before it ripens, it is used in preparing aligot, a traditional dish featured on the menu of Michel's restaurant.
The typical buron cabins are found only in Aubrac. These squat buildings covered with slate roofs were the dwelling places of shepherds called burroniers, who made cheese from cow's milk in them.
The famous Laguiole knife, favored by sommeliers the world over, originated in a knife used by shepherds in the 14th century. It was traditionally offered to boys at their first communion and became a trusty companion and good-luck charm for life.
In the Michel Bras restaurant, we find this same Laguiole knife used as cutlery. As if protectively watching over the meal, it remains on the table at all times and is not replaced between courses.