True queen of La Bénichon, cuchaule AOP bread has the honour of opening the festivities at the famous meal.
The particular secret of this brioche-type bread is the exotic touch lent by the addition of saffron. With its amber colour it has a taste found nowhere else. Let’s go to Châtel-Saint-Denis in FRIBOURG REGION, where Thierry Grand gives us some of the secrets of its preparation.
"The recipe has remained practically unchanged since the time of my grand-father", explains the baker. On his worktop, the master baker arranges the principal ingredients: flour, milk, butter, sugar, salt, yeast, egg and the pinch of saffron, which stands out from the other ingredients because of its flaming colour.
Following several stages of preparation meticulously undertaken by the master baker, the famous cuchaule is ready. Ready to be savoured at any time of day and in all forms. For cuchaule is not only delicious accompanied by the famous Bénichon mustard, "but it can also be enjoyed with Gruyère AOC, fillet of smoked trout or some jambon de la borne (local smoked ham)", explains Thierry Grand.