Entry: Escaoutoun Landes, by Hélène Darroze
Chef of the eponymous restaurant in Paris, Hélène Darroze did not forget his native South West. Its favorite ingredients are foie gras, Chalosse beef, Basque Country lamb and Landes poultry. The recipe for escaoutoun was passed on to her by her grandmother. Originally, this poor dish was used to replace bread in times of famine ... she revisited it by adding Basque sheep cheese and porcini mushrooms.
The video recipe of the Landes escaoutoun
