Bugnes

Bugnes are carnival fare and nothing but the best fried dough, hailing from Lyon again, and from times probably as ancient as the Roman colonization. The styles vary ad vitam aeternam, some like them thin, some like them fat. This is Georgette’s recipe. She likes them fat. The baking powder is a modem addition to make them fatter!

Bugnes appear with regularity each winter in Savoie cities. What a pleasure, in the middle of a cold afternoon, to stop at the Fidèle Berger