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Everyday from December 1-12, The Connexion will be sharing a French regional Christmas speciality. Today we look at ³¦°ùé±è¾±²Ô±ð³Ù³Ù±ð²õ from the south-west (particularly the Gironde) and Savoie.

What is a ³¦°ùé±è¾±²Ô±ð³Ù³Ù±ð?

°ä°ùé±è¾±²Ô±ð³Ù³Ù±ð is a speciality from the south-west of France that originated around the 13th century. The term derives from the word crêpe (crepe as in the cloth), meaning small ornaments of crêpes. The dish is also called atriaux in Switzerland and along the French-Swiss border.

°ä°ùé±è¾±²Ô±ð³Ù³Ù±ð is a concoction of either pork, poultry or game meat that is thinly cut before being stuffed in a ³¦°ùé±è¾±²Ô±ð, the caul fat of the animal (the thin membrane that surrounds the internal organs of some animals). Other sources of meat are also sometimes used, including sweetbread or veal kidney.

Likewise, many cooks might season their ³¦°ùé±è¾±²Ô±ð³Ù³Ù±ð²õ with a range of ingredients.

Chef Jean-Yves Goujon, owner of the Maison d’hôtes les Tamaris in Savoie, stuffs his with a level tablespoon of salt, four grams of pepper, two garlic cloves and a little nutmeg. He adds herbs and a glug of the local plant alcohol Génépi.

Marmiton, France’s biggest recipe website, has many users who have shared .

They can be topped with truffles or seasoned with cognac, and are often served with diced onions dipped in olive oil and roasted champignons, mashed potatoes, or other vegetables.

During Christmas, ³¦°ùé±è¾±²Ô±ð³Ù³Ù±ð²õ are served along with oysters, making an unexpected surf and turf duo.

How do you cook them?

After you have stuffed your ³¦°ùé±è¾±²Ô±ð, the c°ùé±è¾±²Ô±ð³Ù³Ù±ð²õ are to be cooked on a pan or in an oven.

Roast for 20 minutes before deglazing them with white wine and simmer under a lid for another 20 minutes.

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