Where to eat mique?
You can't talk about Correze dishes without mentioning mique and petit salé!
Mique is a thick leavened pastry (a kind of bread ball) cooked over a low heat in a broth and served with vegetables and a little salt.
Poached in the broth, hot or cold, for breakfast or dinner, Mique is ready whenever you are, especially when you're hungry.
The origins of mique
On days when the bread oven wasn't lit, the dough was cooked in the stock from the potée. The result was a loaf with no crust, and only the crumb was cooked - hence the cooked crumb that became the mique!
A little gourmet tip: if you've got any leftover mique, you can always cut it into slices and fry them in a little butter, combined with honey or jam, it's delicious!
Restaurants where to eat mique
Attention all fans! For your enjoyment, some of our chefs offer mique in their establishments:
- La Petite Cantine, every Tuesday lunchtime in winter
- La Bonne famille, by prior arrangement
- Le Gueuleton, by prior arrangement
- Le Maraîcher, by prior arrangement
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