FÊTE DU MIGET

Take the stale bread, then cut it down in a bowl. Add 5 to 6 pieces of sugar. Pour 1 litre of wine in the country. Add 1 glass of fresh water. Stir gently to mix the sugar. Put at the expense. This is the recipe for miget, a traditional refreshing soup of the countryside that was consumed summer when it was hot, especially in the time of the harvest and the batteries. If you have never tasted, go to Coulon for 2 days of entertainment, exhibitions and bucolic around the ancient peasant life of the past. This event, renewed for several years with the same popular success, is animated by many volunteers, happy to relive the customs of their elders for two days. A great time on Saturday evening, the country meal (tasting of miget, stuffed, eels and other typical dishes) is not missed.