Clafoutis [image credit]

Since the nationalisation of French cuisine following the French Revolution, many French dishes lost their distinct ties to their region. The Limousin dessert of clafoutis however still retains a strong sense of regionality.


Limousin, the least populated region in France [image credit]

Limousin, the least populated region of France, is known for its rurality. In terms of gastronomy, Limousin is well known for its oak, (very important for cognac and winemaking) cattle and, of course, clafoutis.

The name of clafoutis comes from occitan, meaning ‘to fill up’. Clafoutis is a cake made with fruit and then filled up with batter. Unlike other AOC protected French produce or dishes, clafoutis can still be referred to as such if it is made outside the Limousin region. As Mark Vogel explains, clafoutis traditionally must be made with cherries.

In many places around the world, the idea of clafoutis has however evolved, with variations on the recipe made to include a range of other fruits such as raspberries, rhubarb or even apricot and almond. While these recipes all claim themselves to be ‘clafoutis’, technically, they must be referred to as ‘flaugnarde’/’flognarde’.


In Melbourne, you should be able to find a number of traditional and ‘non-traditional‘ clafoutis (or should we say flaugnarde?). You might also be lucky enough to learn how to make traditional cherry clafoutis at the Neff Open Kitchen in South Melbourne. Otherwise, you can order a clafoutis for your next function from Let Them Eat Cake.



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