In the Occitan region, there is a curbelet, a special …
In the Occitan region, there is a curbelet, a specialty of cooking that rolls itself and, in Salignac-Eyvigues, in Périgord Noir, the sweet recipe has been transformed into a perfect preparation to give apérigordises. The idea comes from Claude Bastit, a seasoned chef who had a bricelet iron in his hands, and, in order to finish the rest of the Emmental cheese, he decided that the dough should be baked in this well-decorated mold.
The recipe was not bad, and then he made his friends taste it to separate it from other flavors, and sell it in supermarkets, such as La Fabrique, Vitrac, or Ferme de Vialard, in Carsac-Aillac.
a new journey
The journey began eight years ago. When Claude Bastit retired, his cousin, Nico Van Goeye, found it sad that he had to leave. She eventually quit her job as a receptionist to devote herself fully to crackers. “I did a six-month course with Claude to teach me how to cook his apérigordises, to know how to cook them and make them crunchy”, admits Nico Van Goeye.
“Aperitif has lost a little bit with Covid, and I see that there is a possibility to revive it”
Maxime Van Goeye, his son, worked in Toulouse, in the aerospace industry. But with the Covid crisis, he found himself a little unemployed and got a chance to question himself. “I asked myself: why don’t I start making a business?”, he says. Maxime Van Goeye then brought a little freshness to the packages, began to expand the sales area, and had a taste of his new life. “I really enjoy talking to people, explaining things to them, being kind to them and most of all making them! The aperitif was a bit lost with Covid, and I feel there is potential to revive it. »
12 different colors
If father and son have two different ways of working and each makes apérigordises individually, they gather at the markets, with mother, Kiki, always ready to help them.
With their 12 spices (shallots, garlic, emmental, walnuts, nettles or thyme-mustard), aperigordises are biscuits “that taste” and are made from ingredients of sustainable agriculture. “90% of the recipes were created by Claude, explains Maxime Van Goeye. I think he is brilliant because he is under the gram. »
Cooking is also in a minute, these snacks can be cooked by four, the number that the mold allows. “It takes a lot of patience to make them, recognizes a young designer, but we make something special and we know why we do it. In addition to promoting the tradition, the Van Goeye family has also made it their business to collect old bricelet metals, which are no longer made.