Petit Auberge Fromage is a little known French Dish, commonly served on the Feast Day of Saint Saens in certain regions of France. It coincides with the annual harvest of the petit auberge and is considered a delicacy. The celebration of the harvest is reminiscent of the uncorking of the seasonal Beaujolais, but with less pomp and circumstance. The farmers dress in their traditional peasant garb and there are competitions amongst the local cooks with local officials judging and making awards to for the most notable Petit Auberge Fromage.
Little, if anything is known of these festivals or this dish in the annals of French Haute Cuisine, as it is considered peasant fare and well below the notice of the culinary academies and gourmands.
That aside, it is a wonderful little dish, and if found, well worth a try.
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