The Cardoule, emblem of causse

	overhanging the Gorges of the Tarn, like a virtual sun, She illuminates their spectacular cliffs, circuses and escarpments.
    Guiding the tourist or the holiday maker in the search of a lodging to look further deep into their Gorges of the Tarn and region visit, this protected species from large causses also plays the barometers.
	Cardoule Tradition
 Seul Style perenne sans cookie Utilisateur

Cardoule Hivernal
 Un cookie est nécessaire pour pleinement profiter de ce Style !
Causses & Gorges
version in English version in French

Lozerian Recipes

Lozère et Gastronomie
Lodging
The Country
Tourism
Activities
Animations
Architecture
Wildlife
Gastronomy
Strange
News
RGPD Cookies
See Cookies
Miscellaneous
Camp site in reception farm at the Bouquet
   already translated

AVEYRON
Natural-Raid 2007
Gastronomy
Living Museum
Gorges of Tarn
Reports
Philately
Slideshow
Ste Énimie
Activities
Humour
Le Tour 2005
Partners

If you like chestnuts,

Discover the lozerian soup of Cévennes

THE BAJANA

and its more traditional to most modern variants

Please, dont block them !The little few ads on this website are inconspicuous.The little few ads on this website are inconspicuous. The little few ads on this website are inconspicuous. Please, dont block them !
Please, dont block them !


            Here is a typical dish from Cevennes which does not lack nor originality, nor character. Indeed, if for you the chestnut is apparent exclusively in glazed/crystallized/candied chestnut (marron glacé) or chestnut cream ... and if you are not very introduced to the original flavors of yesteryear and today, you may well be surprised! This peasant soup was served very hot during the harsh winters of the Cevennes.
            According to some sources the "bajannes", they also speak of "brizos", would be "broken chestnuts" ...
            But elsewhere there is a different etymology and that would be either the name of an ancient city, or a term for soaking legumes! Or even ... both!

Do it for people
Ingredients for 5 people :
1 kg of dry blond chestnuts, even broken
1 l of wine
1 l of milk
200 gr of prunes or dried-fruit mixture
salt and, optionally, nutmeg



      After having scalded chestnuts in order to remove the skin more easily, soak them in a cast iron pot where you will cover them widely with slightly salted water.
      Boil them for at least 3 hours, until the chestnuts are broken and the juice takes a nice red brown color. Make sure that they are always covered with water.
      Add eventually, after about an hour of cooking, your choice of prunes and other dried fruits.
      Add eventually, after about two hours, the grated nutmeg to your liking.
      If you prefer unctuous soups, mix!
      Serve very hot this tasty soup, adding to the convenience of each milk or wine.

      If you can be patient, this traditional recipe from the Cevennes is expected to eventually be complemented by a more sophisticated and more modern version.


      So you may find there below some other recipes from Lozere, Causses or Gorges, the first few from a long series:


AligotBajanaCookies Roquefort Recipe with extra Video!Ase farcie
Aigo boulido

Recipes that are not yet translated :
CoupetadoManoulsFougasseGelee de pissenlit
SounalSac d'osTruffadeConfiture de cynorhodon
RetortillatSoupe de campagnePouteilleMesclun au Levejac
Tourte aux epinardsFlequeQuiche aux bettesFlaune

Aligot
Bajana
Cookies Roquefort
Ase farcie
Aigo boulido
Coupetado
Manouls
Fougasse
Gelee de pissenlit
Sounal
Sac d'os
Truffade
Confiture de cynorhodon
Retortillat
Soupe de campagne
Pouteille
Mesclun au Levejac
Tourte aux epinards
Fleque
Quiche aux bettes
Flaune