The gastronomic specialties are Marthod pools and parr:
The cave pools are manufactured based on potatoes cooked in their skins and crushed and then rolled in flour. They are then cooked in water and when they return to the surface they are ready to be enjoyed. The gours are served with salt pork (range, sausage).
The smolt are made with a dough similar to that of bugnes, it flattens like a pie crust and it is cooked in frying. You can taste the parr in the pastoral celebration last Sunday in September.
