Discover the cookies and cakes of our regions

Gourmet stopover in the North East

The Reims pink cookie

From the 17th century! And yes, they were Champagne bakers, anxious to use the heat after the bread had been laid, who had the idea of ​​creating a special dough which, after a first baking, was left in the oven where it was drying. Hence the word BIS-CUIT, that is to say baked twice. The preparation was then flavored with vanilla. To do this, you had to crush a clove with a mortar. Mixed with bright white dough, the vanilla particles obtained spotted the cake. To hide this pigmentation, we decided to give it a nice carmine color. And this is how the Biscuit rose de Reims was born.

To discover the secrets of the Reims pink cookie, register for the visit to the Fossier house, 20, Rue Maurice Prevauteau in Reims.

The waffle

This delicacy takes its name "Wafel" which means in old Franc "honeycomb". In the Middle Ages, it was rather born and rolled most often in the shape of a cone or stick. You can recognize a good waffle by its golden blond color on the inside and dark brown on the outside. *

Discover all our salty and sweet waffle recipes


Gingerbread is a sweet honey cake flavored with various spices. It is difficult to determine with
precision its origins, however "honey bread" was already known in Antiquity. The gingerbread, as we understand it today, seems to be of Chinese origin. In fact, the Mi-Kong, literally "honey bread", consumed in the 10th century already, was composed of wheat flour and honey, flavored or not with aromatic plants, and baked in the oven. In Dijon, gingerbread appeared in 1711. Today, ancestral gestures and skills are still preserved in its manufacture.

Discover our quick but delicious gingerbread recipe

Gourmet stopover in the North West

The Shortbread of Sablé sur Sarthe

The recipe for Sablé, a pure butter cookie, has been passed down from generation to generation with strong roots in the town of which it bears the name, Sablé-sur-Sarthe, located in the heart of the Pays de la Loire region. As far back as we go to locate the origin of the Petit Sablé, there is no shortage of mentioning a letter that Mme de Sévigné addressed to her daughter in the 17th century. On Monday April 1 in July 1670, the famous Vatel, then butler of the illustrious family, served "a multitude of small dry and round cakes". Madeleine de Souvré, Marquise de Sablé, present in the living room that day, was the ambassador of this little sweetness by bringing it to Louis XIV, who therefore demanded it every morning for his breakfast. The Marquise de Sablé did not stop there and promoted the cupcake in the salons of the Faubourg Saint-Honoré then Place-Royale in Paris. Thanks to the Grand Vatel and the Marquise de Sablé, the reputation of real shortbread, whose recipe is perpetuated by the Sablésienne, remains very much alive. *

To discover the secrets of shortbread on Sarthe, register for the Sablesienne tour, 1 avenue Jean Monnet in Sable-sur-Sarthe
1 avenue Jean Monnet

The crepe lace

Unfortunately, Marie Catherine Cornic forgot her pancake on the fire. She then has the idea of ​​rolling it up delicately. Against all expectations, the pancake is crisp but not brittle and rolls up on itself very easily. A good taste, a light and crisp texture with incredible finesse: the future and very famous crêpe lace has just been born ...

If you love to taste the natural crêpe lace, it is very easy to divert it into easy and delicious recipes. Find out what we can do with it!

The spoon cookie

It was created by Eugène Grobost, chef at the Carlton at the start of the last century.To give his creations their soft, airy texture, he delicately mixes the dough using a wooden spoon. Hence the name of this delicious cookie.

Gourmet stopover in Île-de-France

The financier

The legend says that the financier would find its origin in the years 1890, where a French pastry chef says "Lasne" would have invented the recipe of this cake to satisfy the taste buds of financiers in search of sweetness, without getting their hands dirty. It would seem in fact that the financiers were at the origin of small oval-shaped cakes, manufactured by the sisters of the order of the visitandines, until the Swiss decided to reproduce the recipe by giving it a different shape so as not to not that they are accused of plagiarism. This is how the cakes took the form of ingots and the name of financiers. However, there are still "visitandines" in certain pastry shops which have kept this traditional appellation.

Discover all our recipes for financiers, both salty and sweet

Gourmet stopover in the South West


A specialty of the great west par excellence, madeleine is the pride of St Yrieix-La-Perche in Haute-Vienne. Legend has it that a young girl named Madeleine would have offered pilgrims an egg cake, made in a scallop shell . From there would come the shape so characteristic of this soft and fragrant cake. It has become the essential image of childhood memories thanks to Marcel Proust in his book "In search of lost time".

Charentaise cake

It is said that the Charente galette was born in 1848. That year, one of the two pastry bakers in Beurlay, Henri Victor Barraud in Saintonge, had the idea of ​​creating a soft cake whose base consists of simple elements found in abundance in the region: flour, eggs and especially butter. But the baker has a little secret: angelica. A plant that flourishes in the nearby Poitevin marsh and with a musky scent that gives the pancake a singular and pleasant taste.

To discover the secrets of the Charentaise galette, register for the visit of the Pâtisserie Beurlay has specialized for 160 years in the production of the real Charentaise pancake, 1, Route de Saintes in Beurlay


Originally, the rousquilles were rings put to dry on long and thin sticks that the street vendors carried on their shoulders, selling them in the street, at fairs and markets. In 1810, a pastry chef from Amélie-Les-Bains, Robert Seguela, had the idea of ​​coating them with an icing ... The rousquille was, therefore, a round cookie, hollowed out, with a sandy dough, more or less aniseed or lemony, topped with white frosting.

The technique of its manufacture consists first of mixing in a bowl cubes of butter, flour, yeast and sugar, until obtaining a sandy texture, before incorporating egg yolks, honey , milk and orange blossom. The dough, well kneaded, is then rolled and left to cool, before being rolled down, then cut into circles 6 to 8 cm in diameter. Each circle will be hollowed out in turn with a cookie cutter 3 cm in diameter. Then the cookies are placed on a baking sheet and spent a few minutes in a fairly hot oven. Once cooled, coat them with a spatula or brush with thick icing made of water and icing sugar, enriched with snow white.

Gourmet stopover in the South East

The scalded Carmaux

It is said that a baker, bearing the name of Jeannot, imagined incorporating anise into the traditional scald to offer it to King Saint Louis during one of his stays in the region. Scalded is a pastry made like a very firm cookie that takes its name from the first scalding phase of its dough, obtained by immersion in boiling water before baking. Very popular in the Middle Ages where there are recipes and forms significantly different depending on the terroir. It is triangular in Tarn where we find the emblematic scalded Carmaux since 1921.

Crunchy Provence

The origin of the Provence crunch dates back to the 17th century. At that time, almond trees abounded and almonds were found on all the stalls in the region. It was therefore an innkeeper cook, called Mother Bordes, who imagined this recipe for disposing of a surplus of almonds.Originally called "layers", they then took the name of crunchy which indicates their crunchy texture.


The origin of the meringue is not clearly established. Some attribute its paternity to Mr. Gasparini, a Swiss pastry chef of Italian origin and living in Meiringen at the beginning of the 18th century, while others locate it in Mehrinyghen in Germany. Neither of the two hypotheses can be authenticated, leaving the mystery of the origin of the meringue hovering.

To discover the secrets of the Charentaise cake, register for a visit to the Meringue factory in Aveyron, in Villeneuve d'Aveyron

Discover our recipe for making a colorful meringue step by step

To discover all of the visits, go to the site The wonderful factories

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