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Limousin
Millassou
A galette of grated potatoes, browned in the pan — the comfort of large Sunday evening gatherings in Corrèze.
Traditional dish from Limousin.
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AI-generated illustration
Limousin
A galette of grated potatoes, browned in the pan — the comfort of large Sunday evening gatherings in Corrèze.
Traditional dish from Limousin.
AI-generated illustration
Millassou (also spelt milhassou, miassou or mounassou depending on the village) is a galette of grated potatoes, browned in the pan, which entered Corrézien kitchens 'at the end of the 18th century, shortly after the arrival of the potato in the region'. A '100% Gaillarde' recipe according to the office de tourisme du Pays de Brive, it is described by the office de tourisme des Contrées Vertes as 'a dish of sustenance and common sense'.
Its preparation begins, as with farcidure, by grating raw potatoes on a special grate — a 'râpe à millassou' found locally in Tulle. For a successful result, the potatoes must be grated very finely, almost to a purée.
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Today, millassou is protected by the Confrérie de la Farcidure et du Millassou, an association based in Sainte-Fortunade (Corrèze), registered on 3 June 2004 and published in the Journal officiel on 19 June 2004. Its statutory purpose is to 'develop the art of terroir gastronomy, showcase the commune, foster friendships among its members, and take part in festivities'. Robed in royal blue and golden yellow, it holds its chapters in the park of the commune's château and travels as far as the Salon de l'Agriculture; a 'kilometre zero' milestone was even set into the village of Sainte-Fortunade in honour of both dishes. Millassou and farcidure have thus become the 'true gastronomic emblems' of the commune, which has more than twenty associations.
⚠️ Millassou is a distinct dish from farcidure, the other Corrézien potato speciality championed by the same brotherhood. Nor should it be confused with its namesakes from other regions: millassou périgourdin, which is a pumpkin flan, or millassine (also called millasson), a maize-based cake.
Appearance
a galette of grated potatoes, shaped in the pan into a thick, even pancake.
Texture
crisp on the outside, soft on the inside.
Taste
a rustic potato flavour, enhanced by garlic and parsley.
peel the raw potatoes, grate them finely — almost to the texture of a purée — then drain them thoroughly.
pour the mixture into a hot pan with duck fat or oil, forming a thick, even pancake.
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Millassou is enjoyed plain, accompanied by a green salad or as a side dish for meat. In Corrèze, it is the 'pure comfort of large Sunday evening gatherings'.
No official quality sign (PDO (AOP), PGI (IGP), Label Rouge) protects millassou. Its transmission is championed by a gastronomic brotherhood, the Confrérie de la Farcidure et du Millassou, registered on 3 June 2004 in Sainte-Fortunade (Corrèze).
Brotherhood
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