The carcass of a 325 kg cow will spend the day on its spit before the medieval feast

It was 9 a.m. this Friday, October 4, and, on the town hall square in Alès, preparations were already well underway. In view of the traditional medieval meal of the Cévennes Week, the Genson’Broche company is once again in action. For seven years now, she has been preparing dinner for some 750 guests who will take their place, outdoors, for some great feasts. “We’re going to start lighting the fire. Slowly…”smiles Gilles Gensonnie.

What is the origin of this beast?

Farmer, in Chalvignac, in Cantal, he came to Alès, with three other people to give him a helping hand, with a cow from his breeding. 5 years old and of Salers breed, its 325 kg carcass will fill the plates of 800 guests, from 6:45 p.m. “We always allow a little margin”specifies the Auvergne farmer.

The recipe for the aligot served this evening

To accompany this meat, an aligot will be prepared “from noon”. Here too, the proportions are… gargantuan! As proof, you will need 200 kg of potatoes, 80 kg of fresh tomme de cantal, ten liters of crème fraîche, five to six kilos of butter and three kilos of garlic.