Our chef for the day loves the simple things in life. Les crêpes de la Chandeleur is an opportunity for him to remember his childhood and the moments of conviviality spent with his family. How does he make them? In a very simple way, in large format, not too golden and without artifice. Milk, flour, eggs, … a little butter, a little water to loosen a too thick dough, a tiny bit of sugar and that’s it. For the “boss” of the Auberge du Grand Mégnos in Bougue, everything then lies in what you are going to put in your pancakes, such as a good homemade jam. It was the watermelon jam from his neighbour’s watermelons that he chose. Jam with a little Blanche d’Armagnac, sublime.
– CWM
“Crepes are cheap”
For Fabrice Charbonnier, pancakes are a bit like a poor man’s dish, “it’s a starter/main course/dessert” and it’s an opportunity for him to say loud and clear that you shouldn’t overeat everything and whatever. That the cooking you do is so much better and cheaper than industrial dishes in plastic trays. Same thing for the jam that goes with these pancakes. At the time the chef reminds us, the elders made jam so as not to throw anything away and spoil nothing.
– CWM
At his place in the middle of nature in Bougue, you will be welcomed like kings at the Auberge du Grand Mégnos in a bucolic setting, you will taste real traditional cuisine by the fireplace in which his wife Sandra cooks the rib steaks.