It is in his childhood memories that Patrice Lubet (Goustut restaurant in Capbreton) dived to develop the recipe for his pastis Mitchut, he took the basis of the recipe from his mother who she got from her grandmother. A pastis with orange tones, as smooth as possible, that rum and Madagascan vanilla nourish in depth. A different pastis than the ones we are used to making and buying and which won over the jury of the Saveurs de Nouvelle Aquitaine competition in Solférino on November 17th.
– MCG
A brioche pastis for those who like it this way, a pastis that can be used for at least twenty days.
Recipe? Very simple without going to pick up from noon to 2 p.m. All its secrets lie in the “humidity” contained in this pastis. A pastis without any coloring, preservatives or flavors.
- wheat flour
- eggs
- milk
- butter
- raw cane sugar
- baker’s yeast
- vanilla from Madagascar
- annatto seeds
– MCG
Mitchut pastis is available in three sizes:
- 250g individual: 4 euros 90
- the user-friendly 560g: 10 euros
- the generous 880g: 15 euros
You will find the Mitchut in its cradle at Goustut in Capbreton, at Barajas Primeur in Hossegor and Capbreton, at the Petite Boucherie de Magescq, Chai Flo in Castet, at the SARL Vergez & Fils d’Orist, at the restaurant Le Valmont in Dax, Chez Lafaurie in Messanges, at Mimizane de Mimizan, at the butcher shop Mirande de Tartas, the butcher Bop d’Aire sur Adour or even at the Choix Gourmand de Saint-Julien-en-Born and at all the good resellers who have joined this list without us knowing.