Crespéou: Difference between revisions

Crespéou
	Crespéou of Piolenc
Alternative names	trouchia; omelette à la moissonneuse
Course	Main
Place of origin	France
Region or state	Avignon and Comtat Venaissin
Serving temperature	Cold
Main ingredients	Eggs, various flavoring vegetables
	Media: Crespéou;

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Revision as of 01:40, 18 October 2015

A crespéou (French: [kʁεs.pe.u]) is a savory Provençal cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of Avignon and Haut-Vaucluse (Piolenc and Orange), has become popular throughout the county of Venaissin, the region of Provence, and the countryside around Nice.^[1]

Origin

File:Crespeou.jpg

Trouchia or omelette à la moissonneuse

Its name comes from crespèu, the Occitan form of the French word crêpe.^[2]. Similarly to a fougasse, an Occitan crespèu has many variations. This dish is also known as trouchia or omelette à la moissonneuse. The latter name suggests its origin as a dish traditionally prepared for field work and specifically for harvest.^[1]

Flavors and colors

The dish is usually baked and inverted. It comprises a minimum of three or four layers of different colored omelettes, often given by red tomatoes, orange carrots, green spinach or chard, and black olives. Peppers, with their variety of colors also allows for multicolored crespéou. Some preparations use sausage or sliced fish for a beige layer. In Nice, there is always an omelette made from chard ribs.^[1] Other vegetables can be used, such as zucchini, eggplant, onion, or basil.^[3].

Different crespéou

Matching food and wine

Traditionally a crespéou does not have to be accompanied by a wine. However, given the dish's extremely identified flavors, it can pair with a rosé wine certified to originate (AOC) from Côtes du Roussillon or Coteaux d'Aix-en-Provence.

References

^ ^a ^b ^c Jacques Marseille (sous la direction de), Dictionnaire de la Provence et de la Côte d'Azur, Éd. Larousse, Paris, 2002. ISBN 2035751055, p. 246.
^ http://sites.univ-provence.fr/tresoc/libre/integral/libr0378.pdf
^ Lou crespeou, gâteau d'omelettes provençal

External links

[Dico246-1] Jacques Marseille (sous la direction de), Dictionnaire de la Provence et de la Côte d'Azur, Éd. Larousse, Paris, 2002. ISBN 2035751055, p. 246.

[2] ttp://sites.univ-provence.fr/tresoc/libre/integral/libr0378.pdf

[3] Lou crespeou, gâteau d'omelettes provençal

[1]

[2]

[3]

@@ Line 19: / Line 19: @@
 ==Origin==
 [[File:Crespeou.jpg|thumb|left|''Trouchia'' or ''omelette à la moissonneuse'']]
-Its name comes from ''crespèu'', the [[Occitan]] form of the French word ''[[crêpe]]''.<ref>http://sites.univ-provence.fr/tresoc/libre/integral/libr0378.pdf</ref>. Similar to a [[fougasse]], an Occitan ''crespèu'' has many variations. This dish is also known as ''trouchia'' or ''omelette à la moissonneuse''. The latter name suggests its origin as a dish traditionally prepared for field work and specifically for harvest.<ref name="Dico246"/>
+Its name comes from ''crespèu'', the [[Occitan]] form of the French word ''[[crêpe]]''.<ref>http://sites.univ-provence.fr/tresoc/libre/integral/libr0378.pdf</ref>. Similarly to a [[fougasse]], an Occitan ''crespèu'' has many variations. This dish is also known as ''trouchia'' or ''omelette à la moissonneuse''. The latter name suggests its origin as a dish traditionally prepared for field work and specifically for harvest.<ref name="Dico246"/>
 ==Flavors and colors==