Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France.

It is believed that aligot was invented by monks who lived in the regional monasteries and were often visited by pilgrims on their way to Santiago de Compostela, a pilgrimage site in the north of Spain. The original version included a combination of bread and cheese, but the dish got its final form in the 16th century, after the introduction of potatoes. 

Paillassons de courgettes is a traditional pancake or fritter that's especially popular in the south of the country, especially in Languedoc. It's usually made with a combination of zucchini, onions, eggs, flour, oil, salt, and pepper. The zucchinis are grated, salted, drained, and rinsed, while the onions are sautéed in oil until tender, and then mixed with the zucchinis.

A mixture of eggs, flour, salt, and black pepper is whisked into a batter that's mixed with the onions and zucchinis, and it's then dropped by spoonfuls into a large pan with heated oil in it. The pancakes are flattened with a spoon and fried over medium heat on both sides until golden, but not brown. 

Poivrons a la tomate is a traditional dish originating from Languedoc. It's usually made with a combination of bell peppers (red, yellow, or both), onions, garlic, tomatoes, basil, bay leaves, olive oil, salt, and black pepper. The peppers are roasted in the oven, skinned, and the core and seeds are removed.

It's then cut into strips and set aside. The onions are sautéed in olive oil until almost caramelized, and then mixed with the garlic and bay leaves. The peppers are placed into the pan with the tomatoes and the rest of the ingredients, and the dish is seasoned and simmered until everything is tender.