History

At the gates of Languedoc-Roussillon and Auvergne, the city of St Chély d’Apcher is ideally situated between the mounts of Margeride to the East, and Aubrac to the west.
The name of St Chély stems from a history that begins during the 3rd century, when bishop Hilaire comes to preach Christianity in the region. Later on, the inhabitants of the village, really devoted to him, invoke him with that nickname “Yli” ; in provincial dialect, they pray “Sanch Yli, pray for us”.
By that time, the houses gather together around a castle probably built where the cattle used to graze, which is now the market place.
The Lords of Apcher, counting among the 8 barons of the Gevaudan, ruled the region between the 12th and the 17th century. Eight castles were ensuring the defence of the barony, today only one imposing donjon remains, the square tower and a roman chapel from the 13th century. In 1363, during the 100 Years War, English warriors attacked the village. The inhabitants courageously defended themselves and beat off the enemy by the mean of bars they held in front of them (according to the legend), their chief shouting that war cry “barro en abon” (in patois) which gave their names “Barrabans”.

Culture

The donjon bell tower (12th and 14th centuries) was originally a lookout tower to watch out and communicate with the surroundings through fire signals. Another tower, “la tour d’Apcher” built in the year 1000, represents an important piece of the Apcher patrimony.
Metallurgy museum relates the past and the know-how of the town for nearly one century, explaining the adventure of the Lozerian production plant.
The butterfly museum will take you on an amazing visit to discover that captivating insect (museum open all year).

Mitonné de Génisse “ fleur d’Aubrac ” aux saveurs de la Margeride

Ingrédients pour 8 personnes : 1.6 kg de paleron (viande à bourguignon), 200 g de carottes, 200 g d’oignons, 20 g de mousserons séchés, 20 g de cèpes séchés, 20 g de girolles, 1‑bouteille de vin de faugères, 1‑décilitre de Calament “liqueur de Thé d’Aubrac”, 1.5‑litre de fond de veau clair (non lié), 1 bouquet de Thé d’Aubrac, huile, sel et poivre.

La veille, faire mariner la viande dans le vin, les oignons et les carottes taillées en rondelles, le Thé d’Aubrac en bouquet garni. Le lendemain : faire rissoler la viande dans une marmite, ajouter la garniture aromatique de la marinade jusqu’à coloration, flamber au calament, mouiller avec la marinade, faire bouillir, ajouter le fond de veau, l’assaisonnement, les feuilles de thé d’Aubrac, laisser mitonner 2 heures. Pendant ce temps, hydrater les champignons, faire rissoler les girolles coupées en deux, ajouter les mousserons, les cèpes, cuire à feu doux 10 minutes. Une fois cuite, enlever la viande de la marmite et mixer le fond de cuisson pour le lier. Ajouter les champignons, la viande et laisser mijoter 10 minutes.

Au moment de servir, décorer le mitonné de feuilles de Thé d’Aubrac.