Do you fancy a ladleful of ‘gaude’ ?
Roasted corn flour mixed with water and boiled for a long time on the fire. This ochre-coloured thick soup was usually enjoyed with a delicious glass of cold milk, poured onto the hot galette. It was certainly filling, but delicious! This culinary practice is what earned the people of Bresse the nickname ‘ventre jaunes’ (yellow bellies). Unless it was because of the trend of carrying their gold coins sewn at the waist. Everyone has their theory.