ÉPATE EN BOURGOGNE
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François Desliens, horse trainer and nature lover, is also a pasta producer. You can meet him at fairs in the Côte-d'Or. His pasta is rather attractive because it is naturally coloured with its ingredients. They are produced from durum wheat or spelt and small spelt, which are organic and grown on the neighbouring land. With Fallot mustard, with Mulot & Petitjean gingerbread, with snails... The dough is enough for itself, no need for sauces, a little butter, salt and pepper, and it is perfect. There are more than fifteen recipes. The ideal is to cross the Epate de Bourgogne on a market, but you can also order online!
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