Vegetable flan

Fion" or "flan maraîchin" is an egg custard. Typical of the marshes, it was traditionally made at Easter. The recipe has been the same since the 18th century: eggs, milk, butter, flour, sugar... and salt of course! Recipe Ingredients 8 eggs 150 g sugar 1.2 litres whole milk 1 kg flour ...

Prefou

The least we can say is that préfou, the flagship product of the Vendée aperitif, is a real treat for the taste buds! For the record, préfou is nothing more than a baker's trick. To test the heat of his oven, he would place a piece of bread dough on a heated tile. When the dough was cooked, the temperature of the oven could be estimated. Rather than throwing away the barely cooked ball of white bread,...

Caillebottes

Caillebottes are a speciality of the Maraîchine region, a refreshing and tasty dessert made from a combination of raw milk and chardonnette, the quail-milk plant used in the past in the Marais Breton Vendéen. The old-timers used to eat caillebottes, especially in summer, for everyday meals as well as for weddings or when working in the fields (harvesting, threshing, etc.). They were...

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