MARIE DE LIVINHAC
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- Since 1991
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The story begins more than 30 years ago in Livinhac-le-Haut, a charming village located in the Lot valley.
Cook in an inn famous among the finest gourmets for three generations for the quality of its dishes, Marie gives her first Estofinade recipe to the company.
But how was estofinade born?
Stockfish (dried cod) was imported by boatmen who came up the Lot from Bordeaux in the 18th century.
The bargemen ate at Livinhac-le-Haut, where the fish became famous among the miners who added potatoes, eggs, crème fraîche and generally walnut oil.
This dish, typical of the banks of the Lot in Aveyron, will be the company’s first product developed in partnership with Critt d’Auch and the Stockfish brotherhood.
Thanks to our local supplies (fresh tomme from Aveyron and Cantal, etc.) and our know-how, we produce tasty recipes, and loud and clear the colors of the Aveyron terroir.
Find different recipes on our website:
https://mariedelivinhac.com/
See you soon!
Cook in an inn famous among the finest gourmets for three generations for the quality of its dishes, Marie gives her first Estofinade recipe to the company.
But how was estofinade born?
Stockfish (dried cod) was imported by boatmen who came up the Lot from Bordeaux in the 18th century.
The bargemen ate at Livinhac-le-Haut, where the fish became famous among the miners who added potatoes, eggs, crème fraîche and generally walnut oil.
This dish, typical of the banks of the Lot in Aveyron, will be the company’s first product developed in partnership with Critt d’Auch and the Stockfish brotherhood.
Thanks to our local supplies (fresh tomme from Aveyron and Cantal, etc.) and our know-how, we produce tasty recipes, and loud and clear the colors of the Aveyron terroir.
Find different recipes on our website:
https://mariedelivinhac.com/
See you soon!
