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Buron de Canuc

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From Travel + Leisure , MAY 2004

Two years ago Painvin celebrated her birthday with the mother of all aligots at Canuc an old stone buron, or rural dairy where Laguiole was originally made—and she insisted I see it. Here the mixture is stirred with a broom handle in an iron cauldron over a wood fire. If you want anything else to eat, you bring it yourself—a côte de boeuf, say, which the aligot master will throw on the grill for the price of a smile....MORE>>

– Christopher Petkanas Heartbreak Hotel

Last updated May 2004