Galette de PérougesThis famous galette, best enjoyed with a glass of Bugey cider or cerdon, is a type of sugar tart: a culinary specialty of the medieval town of Pérouges.
The galette is made on a base of lemon-scented leavened pastry, on which a butter (or, very rarely, cream) and sugar mixture is spread.
Galette de Pérouges
PérougesA good galette should be buttery, thin and crisp. All the more reason not to confuse it with tarte bressane. The original recipe is our hallmark. It is the identity of Pérouges.
The galette au sucre de Pérouges is a registered trademark of the Maison Thibaut, which continues to write the history of the medieval town. In 1912, Marie-Louise Thibaut and her husband took over the hostellerie du Vieux Pérouges. Marie-Louise revived an old local recipe and adapted it. She created the galette au sucre de Pérouges.
The original recipe, as registered by Marie-Louise Thibaut, has featured butter since 1912. And we did say butter. Not cream! For the galette was originally prepared exclusively on Lean Fridays.
Galette de PérougesWriter Eric-Emmanuel Schmitt evokes the galette de Pérouges in his collection of short stories “La Vengeance du pardon”.
Younger readers will be delighted to find it in Lyon-based author Paul-Jacques Bozon’s novel “Les six compagnons et la perruque rouge”, set in the heart of the medieval town.
