Welcome back to the second leg of our tour de France patisseries ! We have spent time in both the northern and central regions of France, exploring the delicious pastries that these areas have to offer. Today, we will travel to the southern region of France, tasting some of the patisseries native to the areas of :
We also find the spelling milhas as the Languedoc name for corn was milhoc. Millàs (from Occitan “milh”, meaning millet and corn) is a dried flour porridge that can be roasted and is eaten in Languedoc. It is the Occitan equivalent of Italian polenta. This porridge was in the Middle Ages prepared with millet or millet, hence its name. Intended at that time for a poor population, it was also given to hunting dogs. Since the introduction of corn in Europe, milhàs is now prepared with corn flour. In poor households it replaced bread.
This original tart is well established in the immediate region of Saint-Tropez . This cake is actually a soft and light sugar bun that has been split into two parts. The top is sprinkled at the end of the preparation with granulated sugar. Between the two halves of this brioche, slips the rigorously equal mixture of pastry cream and whipped cream, lightly flavored with orange blossom water.
Are you visiting the French Riviera and would love to understand better fast speaking natives ? In order to improve your French comprehension and oral skills, feel free to get in touch to organize French lessons in Nice. Enjoy a nice cup of coffee and a delicious pastry while your French private tutor guide you.