Le Farçon Le Farcement recette cuisine Savoyarde Denis Carrier Chamonix culture tradition montagne

February 2021, cooking, mountain recipe... Farçon, farcement... With Denis Carrier, Axel and Mathilde... Chamonix Mont-Blanc, mountain tradition and culture... For 1 kg of potatoes: 20 dried prunes, a handful of raisins, 2 eggs, salt, pepper, nutmeg, smoked bacon for the mold. Bake at 170°C for 3 to 4 hours... Grease the mold well before adding the bacon... PLAYLIST Denis Carrier Recipes:    • Denis Carrier potager culture cuisine rece...   Support tvmountain with Bitcoin: bc1q2t23e36c8l6h5kf4ekng4qllpwfyreznzmxgg9 Subscribe to tvmountain's YouTube channel:    / @tvmountain   Support tvmountain on Tipeee: https://fr.tipeee.com/tvmountain tvmountain: https://www.tvmountain.com #recipe #cooking #deniscarrier #chamonix #tradition #cookingrecipe #food #mountain #farcon https://fr.wikipedia.org/wiki/Farcement Farcement, also known as farçon (or farçi in Maurienne), or rabolet (see la rabolire in Mont-Saxonnex or Sallanches), is a traditional sweet and savory dish from Savoy dating back to the Middle Ages. It can be served as a main course or a side dish. There are many variations depending on the valley and village, although all farcement recipes share a common base. Indeed, regardless of the specific recipe, the defining characteristic of this dish is its sweet and savory combination, featuring dried fruit (primarily prunes, raisins, and figs) in a savory base. Since the introduction of potatoes, potatoes have generally been the main ingredient (replacing kohlrabi, which was used previously). However, many variations exist. Some farcements (or farçons) are cooked in a bain-marie in a special mold (Arve Valley and Arly Valley) with grated raw potatoes, while others are cooked in earthenware dishes in the oven and made with cooked and mashed potatoes (this latter type is the most common recipe throughout the valleys). Currently, the farçon (called farcement in these valleys) recipe from the Arly Valley and the Arve Valley has become, following the rise of tourism, the most well-known type of farcement to the general public; so much so that it tends to overshadow other farcement recipes, as well as their other names (farçon, farch'man, farçi...). The historian Marie-Thérèse Hermann lists 19 different kinds of farcements or farçons in the Savoy region. History Farcement, also known as farçon, is a dish that originated in the Middle Ages, which explains its sweet and savory nature, a very common practice at the time. However, since potatoes were not yet available, farcement was made with kohlrabi, a vegetable that held a very important place in Savoyard cuisine of the period. In fact, some remote valleys that have preserved their ancient customs and traditions have kept this ingredient as the basis of the recipe, and potatoes are only served there as an accompaniment to farcement. The preparation and very long cooking time of farçon are largely due to the Savoyard environment and way of life. Indeed, the dispersed nature of the settlements, the long distances to be covered for agricultural and pastoral work, and the remoteness of places of worship (chapels, churches) explain the cooking time, which could last up to five hours, allowing people to leave their homes to monitor the cooking process. This is also why farcement was traditionally the Sunday dish, as it allowed people to go to church and participate in religious services without having to worry about a cooking mishap. https://fr.wikipedia.org/wiki/Farcement