CULINARY TOUR DE FRANCE (FRANCHE-COMTE)
Since Antiquity, the Franche-Comté has known different dominions according to the conquests and alliances of great powers such as :
the Roman Empire,
the Holy Germanic Empire,
the House of the Habsburgs,
the Kingdom of France .
The latter will definitively annex Franche-Comté in 1678 where the region was definitively attached to France.
The culinary specialities I will propose to you today are :
Next up are the dry biscuits from Besançon, which are the perfect snack to enjoy with a cup of tea or coffee. These biscuits are crispy, buttery, and have just the right amount of sweetness to satisfy any craving. They’re also great for dipping in a bowl of soup or for crumbling over a salad for added crunch.
Last but not least, we have the Cancoillote capellini. This dish is a combination of a traditional pasta and a local cheese, Cancoillote, which is known for its creamy and tangy flavour. The pasta is cooked to perfection and the cheese is melted to a point that it becomes a sauce, making the dish a perfect comfort food.
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This Mont d’Or cheese comes from the Jura and had been invented during the XVIII century. The Mont d’Or was very appreciated by our King, Louis the XV, le Bien Aimé. I am sure my beloved Marquise de Pompadour loved it as well…
Find the recipe : baked Mont d’Or : HERE
Those biscuits called “sèches comtoise” as well, originate from Franche-Comté. It seems that the recipe has been passed down from generation to generation. A salted version with comté obviously exists!
Find the recipe : dry biscuits from Besançon : HERE
The legend said that it is probable that this particular cheese had been discovered in Gallo-Roman times.
But its identity is definitely linked with Franche-Comté.
Made mainly on farms, the cancoillotte entered the industrial era during the First World War.
As you had to find what to do with the milk once you had taken the cream and the butter. The milk was left to curdle for three days by the fire before getting a metton (a skimmed curdled milk). It was then necessary to heat it and add butter. The “cancoillotte” was born…
Find the recipe : Capellini with Cancoillotte cheese : HERE
