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Farçon or Farcement, Savoyard National Dish - Authentic Recipe from the Brotherhood

Farçon or Farcement, Savoyard National Dish - Authentic Recipe from the Brotherhood

Farçon (or Farcement) is a traditional and emblematic Savoyard recipe, both generous and rustic, that reflects the mountainous terroir. This sweet-and-savory dish, perfect for winter meals, stands out for its specific preparation technique and extended cooking time. Here's a closer look at this exceptional dish:

Origins and Tradition
Farçon originates from the valleys of Savoy. This dish was once prepared for special occasions, as it required expensive or hard-to-find ingredients in the mountains, such as dried fruits. Each valley or village has its own variation, but the base remains the same: grated potatoes, dried fruits, bacon, and eggs.

The Farcement Brotherhood is dedicated to preserving this culinary tradition by sharing the recipe and its techniques.

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Authentic Recipe from the Farcement Brotherhood

Ingredients (Serves 8-10)

  • 3 kg of raw grated potatoes
  • 500 g of prunes
  • 200 g of raisins
  • 200 g of diced bacon
  • 20 slices of lard (not too thin or too thick)
  • Salt, pepper, nutmeg
  • 1 tbsp of crème fraîche
  • 2 eggs
  • 1 tbsp of flour (if the potatoes are too wet)

Preparation Steps

  1. Grate the potatoes: Use a coarse grater to avoid getting "strings."
  2. Mix the ingredients: Combine prunes, raisins, diced bacon, crème fraîche, eggs, flour, and season with salt, pepper, and nutmeg.
  3. Prepare the mold: Generously grease it with butter or duck fat. Line the mold with slices of lard arranged vertically for a decorative effect.
  4. Fill the mold: Pour the mixture into the mold, pressing it down slightly to ensure cohesion.
  5. Cook in a bain-marie: Place the mold in a large pot, add hot water around it, and cook on low heat for 4 hours.
  6. Carefully unmold: Let it cool slightly before flipping the mold onto a serving plate.

Serving Suggestions

  • Perfect pairings:
    • Savoyard sausages (diots de Savoie)
    • Meat in sauce (beef bourguignon, stew)
    • A fresh green salad for a lighter touch
  • Tip:
    • It's even more delicious reheated the next day, with deeper flavors and textures.

The Rabolire: The Essential Mold

The rabolire, or barakin depending on the region, is the traditional mold for preparing farcement. This unique pan with a central chimney ensures even cooking of this dense dish.

  • Alternatives: Kougelhopf or charlotte molds.
  • Recommendation: Choose a mold with smooth walls for the best results.

Regional Variations of Farcement

1. Arve Valley and Val d'Arly

  • Key features: Raw grated potatoes, cooked in a bain-marie in a rabolire lined with lard slices.
  • Cooking time: Between 2.5 and 5 hours.

2. Upper Faucigny and Aravis (Haute-Savoie side)

  • Main ingredients: Potatoes cooked "in their skins" (barboulètes in Savoyard dialect), mashed, with dried fruits (or dried pears), and sometimes cabbage.
  • Cooking: Several hours in a pot or casserole dish.

3. Beaufortain, Tarentaise, and Maurienne

  • Common base: Mashed potatoes, bread soaked in milk.
  • Regional specifics:
    • Tarentaise: Similar to the Maurienne recipe.
    • Maurienne: Includes spices (like saffron), polenta, or rice.

Farcement: Tradition Meets Modernity

This Savoyard dish embodies a generous and rustic cuisine that celebrates simple ingredients. Today, it inspires modern chefs to reimagine its flavors in individual portions or with creative twists.

Enjoy your meal!

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