Peyre en Aubrac

Peyre en Aubrac is a commune in the Lozere department on the Aubrac plateau, reached after the long ascent from the valley towns. The Aubrac is a vast volcanic plateau at 1,000 to 1,400 metres, characterised by open cattle-grazing meadow, granite and basalt stone walls, and the burons, traditional round-roofed stone shepherd huts once used for summer cheese-making.

The plateau landscape is elemental: wide sky, low vegetation, distant herds of Aubrac cattle with their golden coats, and the drailles, ancient drove roads that cross the upland. The Aligot, a stretched cheese and potato dish, is the signature food of the Aubrac and is served in villages across the plateau.

For pilgrims, the Aubrac crossing is one of the most exposed and memorable stages of the Via Podiensis, particularly in mist or early morning fog when the plateau takes on a mythic quality.