|
|
Campagne |
Made
from a type 65 flour (only the kernel of the wheat is used for
the flour, not the husks); its slightly acid taste enhances
the flavors of foods for special occasions (goose liver pâté,
salmon...)
In the form of a long loaf, it gives off a caramel odor. In the form of a round loaf, it melts in your mouth. At breakfast, it is devoured voraciously, spread with butter and jelly. |
Auvergne |
Its wheat and rye grains come from mixed crops, where they are sewn together to mutually protect each other in rough weather. This is a strong, rustic bread which is a perfect complement for spicy dishes as well as strong cheeses such as époisse (very strong fermented cheese), blue, muenster... |
|
|
This
bread contains the entire wheat grain. A powerful laxative,
it is recommended for the intestinal transit.
More acidic than " farmhouse " bread, it goes well with rustic dishes which may be difficult to digest (beef stew, cabbage...) Two or three slices of bread are an ideal garnish for Gargantuan meals. |
|
Complet Borsa |
The
Borsa reduction procedure was imported from Russia in the 1920’s.
As it is made today, it contains 95% of the wheat grain, which
is so finely ground that it is easily digested without causing
acidity.
This bread offers more vitamins, minerals and fibers than the " campagne " loaf. |
|
|
The " Demi-complet " is a clever compromise between white and wheat bread. A source of dietary fibers which regulate the intestinal transit, it also offers vitamins and minerals which are necessary for a balanced diet. This is a family bread which nourished generations of the French in centuries gone by. |
Lodève |
In
the Middle Ages, Lodève, a tiny village of the Hérault region,
was, like all villages, governed by a bishop. He was named Saint
Fulcran. The bread from Lodève was designed in the memory of
this holy man.
Made from whole wheat flour, its flavor is more acidic than white bread, which is linked to its fermentation. Serve it with goat cheese or savory dishes. Enjoy it in the form of buttered strips of bread eaten with soft-boiled eggs. |
|
Cinq céréales |
This
bread associates the virtues of five cereals (wheat, barley,
rye, oats, rice). Made with straw and coarse flour, it left
a profound impression on Parisians at the end of the last century.
Today, its nutritional virtues are mainly its richness in complex glucides and alimentary fibers. Its rarity makes it a bread which is particularly appreciated by lovers of both gourmet and hearty foods. It goes well with dishes that have sauces, and can be used as a tranchoir (the " plate " of the Middle Ages). |
Epeautre |
Epeautre
(spelt) wheat has been found in Egyptian tombs. The grain which
is cultivated today is identical to that of its Egyptian ancestor.
It has undergone no genetic modifications through the ages.
Nutritionists recognize the " relaxing and stress-relieving " virtues of this bread. Our spelt bread has a particular savor, with a hint of hazelnut and wildflowers. It goes well with light, delicate dishes such as sole with white butter, scallops, eels, fresh pasta... |
Seigle |
Goethe,
in his writings as a war journalist, defined the border between
France and Germany as the border between wheat and rye. The
Eastern farmlands are in fact favorable for the culture of this
rustic, strongly aromatic grain.
This rye bread goes perfectly with oysters and shellfish. It can also be served with dry-cured hams or liver pâté. It is a source of fiber and iron. |
Fouace |
In
his book " Gargantua ", Rabelais gives us
the recipe: Make " a delicate mixture of flour, fine
egg yolks", honey, and spices, and it will reign over your
table.
Elegantly garnishes duck liver pâté, and explodes with delicate flavor when associated with goat cheese or fruity, dry white wine. For breakfast or dinner, lightly spread with honey, it will enchant your palate. |