Today we are going to meet the restaurant La Favouille. Let's discover together the recipe for his famous dish: small farcis. Do you know this dish?
La Favouille restaurant, flashback…
The Favouille restaurant, in Le Lavandou, is located on a small square, in an alley decorated with the colors of Provence. Sheltered from the mistral, this restaurant is in the heart of the historic village of Lavandou.
This pretty square seduces you with its magnificent plane trees which shelter you from the sun in midsummer.
Created in 1978 by his parents, Olivier tells us that they both started with a very simple card. A few provencal dishes like zucchini tian, sardines, baked sea bream, and obviously the famous Stuffed small Provencal.
La Favouille today
It was only natural that Olivier, their son, took over the reins of this essential brand in Lavandou.
Le restaurant La Favouille perpetuates the tradition of this institution. With always on the menu Provencal cuisine which smells good South, Provence. And which brings sunshine to the plate.
Today this restaurant offers a varied menu; with its famous sea couscous, its penne with frutti di mare or its fresh tomato gazpacho…
But while waiting to enjoy these delicious dishes, discover his recipe for small Provençal farcis.
To test from home
Did you know ? The name of the restaurant “La Favouille” comes from the small crab found in the rocks on our beaches, and with which we make our famous bouillabaisse…
Small Provençal stuffed dishes
Ingredients
- 3 tomates
- 3 round zucchini
- 3 potatoes
- 3 big onions
- 150 g ground beef
- 150 g chopped veal shoulder
- 150 g sausage meat
- 1 bunch of flat parsley
- 1 bunch of basil
- 4 cloves of garlic
- 4 pinches of Provence herbs
- 20 cl olive oil
- Salt
- Pepper
Squeeze the tomatoes to deseed them and turn them over (so that they drain).
Hollow out the other vegetables and chop their flesh. Peel and chop the garlic, chop the parsley and basil.
In a bowl, combine these ingredients, add the meats, herbs of Provence, salt and pepper. Mix by hand to obtain a homogeneous stuffing.
Preheat the oven to 180° (Thermostat 6)
Blanch the potatoes and onions for 5 minutes in boiling salted water. Drain them
Garnish the vegetables with stuffing, place them in an oven dish.
Sprinkle them with oil and 15cl of water;
Bake for 40 to 45 mins
Then all you have to do is savor and let yourself be carried away by all these flavors of Provence.
And if you too immortalized your moments in holidays in Lavandou and share them with #Mylavandou
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