- Gastronomy
- Regional produces
Regional produces
Flavours and knowledges
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Chapitre des Francs Cacous
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Le cacou
The Cacou, a speciality from Paray-le-Monial
The gastronomic traditions are exhibited by the Cacou brotherhood. It watches over the art of "drinking great and eating tasty" and promotes the specialities from Paray-le-Monial, Charolais and Burgundy. Each year, the brotherwood organises its chapter on the second weekend of June.
The Cacou recipe :
Ingredients for 6 to 8 persons :
- 500 gr of black cherries with their stone
- 100 gr of flour
- 3 eggs
- 150 gr of caster sugar
- 20 cl of whole milk
- 1 pinch of salt
The recipe :
- Mix-up little by little the flour with the eggs, the sugar and the salt.
- While you are mixing-up, add slowly the milk.
- Butter the baking tin then flour it. Remove the extra flour from the tin.
- Arrange the cherries in the tin, then add the preparation.
- Put in the oven for 45 minutes, thermostat 6
Careful :
The cherries with their stone reveal the whole flavour of the fruit and lead to the Cacou its originality.
Découvre la légende !
The Charolais goat cheese
Since 2010, the Charolais has been distinguished by a Protected Designation of Origin. Charolais does not refer only to beef or lamb meat, it is indeed a goat cheese too. The clue is that our countryside is the first cheese production area in France.
How to recognize it ?
The Charolais is generous, one of the biggest goat cheese (it weights between 250 and 310 grammes). It is covered by a rind slightly cream coloured, even white or blue, and its flavour is sweet.
A Charolais matures during 16 days, but it may also be kept a few months.
It is a delight !
To learn more about this cheese, click here
The breed Charolais and its Protected Designation of Origin : the "Bœuf de Charolles"
The history of the quality label " Boeuf de Charolles ", which has become a Protected Designation of Origin in 2010, is a long and beautiful story which has taken time to mature and become enriched. An association to promote and protect the meat of the beef from Charolles was created in 1993. 17 years of efforts have been useful to establish rules to guarantee an unrivalled meat.
To pretend to the PDO, the beef from Charolles must have passed three compulsory conditions dealing with its breed, growing-land and the livestock farming.
To learn more about the beef from Charolles, click here.
Le paysage culturel de l’élevage bovin, candidat au patrimoine mondial de l’UNESCO
La candidature porte sur le paysage bocager, et non la race charolaise, issu de l'élevage des bovins charolais à l'herbe qui s'est développé depuis le début du 18è siècle. Les prés, les haies, les arbres, les mares, les murets en pierres sèches, les bâtiments de fermes, etc. en sont les composantes.
Sa situation géographique s'étend sur la vallée de l'Arconce entre Charolles et Anzy-le-Duc et le plateau Brionnais. Ce sont premières communes où historiquement, s'est développée l'embouche (engraissement des bovins à l'herbe) et présente la plus forte densité de patrimoine lié au paysage de l'élevage bovin.
Le miel
Dans notre Charolais, il y a aussi des plus petites bêtes qui font le bonheur de nos papilles. Les abeilles travaillent pour nous confectionner un miel savoureux.
Découvrez les nombreux apiculteurs autour de notre région, comme par exemple Entre Miel et Terre dont vous retrouvez les produits dans notre boutique.
Office de Tourisme de Paray-le-Monial
25 avenue Jean-Paul II - F-71600 Paray-le-Monial
Tél : 0033 (0)3 85 81 10 92
© 2013 - Office de Tourisme de Paray Le Monial
