Farçon from Saint Ferreol

Farçon de Saint Ferréol

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

The farçon that follows comes from Saint Ferréol in the Genevois part of the Haute Savoie, perched high up halfway between Thônes and Faverges on Route D12. It is accessible only by the most amazing road turning and twisting over a gorge. This is taken from the recipe of Madame Blampey cited by Ms. Hermann and adapted to American ingredients. The original recipe calls only for chervil, but the strength of this herb as grown in the United States requires the addition