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Antoine Boileau has revived the gingerbread recipe that his grandmother had imagined. Its production is increasingly sold, and some chefs use it to offer original dishes.
In Franche-Comté, Antoine Boileau, founder of Délicassie, has eyes only for them: gingerbread buns in the shape of fir trees, the recipe of which has been forgotten. Former executive of a multinational, the man decided to resuscitate a family recipe. Flour, a teaspoon of baking soda, milk, honey and a secret ingredient: green anise. In his workshop located in the family home, he revives a know-how dating from the 17th century.
For five years, Antoine Boileau has relied on local ingredients to ensure his artisanal production. The Christmas season is decisive for the company. Their delicacies are then sold in more than 300 points of sale. For his part, Philippe André, chef of the restaurant Le Commerce, associated it with the traditional Franche-Comté salad made with Morteau and Comté sausage. For the holidays, he suggests tasting gingerbread with duck foie gras in yellow wine.