Preparation info

  • [For

    six

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

I first tasted falette (stuffed breast of veal), a stalwart of Auvergnat cooking, shortly after moving to the Châtaigneraie twenty years ago. One of the first things I did on my arrival was ask people in the village which their favourite restaurants were. One establishment which everyone agreed was exceptional was in the small village of Saint-Julien-de-Piganiol. Its special menus, as opposed to menus ouvriers (workmen’s lunches), were served only at weekends. ‘There’s certain