As a Valaisan, I spent part of my childhood on the Aubrac plateau, the birthplace of Aligot. It was there that I discovered this iconic recipe and the expertise that accompanies it. Back in Valais, I wanted to adapt this speciality using local products. This is how a collaboration with the Revouir estate in Lens came about. Rather than using the traditional Aubrac tomme, we developed a fresh tomme made from the milk of the iconic Hérens cows to create an Aligot with a Valaisan identity. After numerous trials and adjustments, we succeeded in creating a tomme faithful to its Aubrac cousin while expressing the character of our terroir.