The Athos Blog

Local Argeliers Patissier-Chocolatier, Laurent Ouros, created this giant Chocolate Easter Egg.

Easter Traditions in the Languedoc

The Good Friday Procession, or Procession de la Sanch (transl. “Procession of the Blood”) is an annual event that still takes place in Perpignan, having originated in the 1400’s.  It was later adopted by some of the surrounding villages including Collioure.  The procession is a re-enactment of the Passion of Christ, where Penitents parade through barricaded streets in Perpignan for several hours, bearing heavy statues, sometimes in bare feet, and wearing long gowns of black or red, each with a tall and pointed hood and face mask.

Good Friday Procession


Good Friday Procession

Perpignan – The Procession de la Sanch

After the dark religious meaning of Good Friday, and in keeping with French gourmet reputation, food and celebrations take centre stage. Local bakeries often display fantastic hand-crafted chocolate figurines at Easter time.

Local Argeliers Patissier-Chocolatier, Laurent Ouros, created this giant Chocolate Easter Egg.

A lottery-draw is being held for the extra-special Easter Egg in the Argeliers bakery pictured above.  The lucky winner will either have to be dedicated to eat all of it, or, will find a big group of chocolate-loving friends!

If you’re in the Languedoc, don’t miss this special event. Happy Easter to you, wherever you may be!

 

Caramelised Onion and Pumpkin Tarte

…This recipe is a good one for using up the very last of the winter pumpkins!  The result is a fancy-looking, soufflé-style quiche.  Athos had a fantastic source of pumpkins from the Argeliers pick-your-own, “Top Fruits” this year.

600g of pumpkin or squash.

1 large onion

250 mL sour cream or light sour cream

2 eggs

2-3 rashers of bacon

1 Shortcrust pastry, either pre-prepared or homemade.

Preheat oven to 200°C.  Roll out the pastry and place into tart mould.  Peel, cook and puree the pumpkin.  Chop onions and place in a fry pan with bacon bits.  Cook at high heat until onions are completely soft, transparent and beginning to brown.   Once cool, scatter on the pastry crust.  In a bowl, mix the egg yolks with the sour cream, blending in the pumpkin puree.  Beat the egg whites until it forms stiff peaks, then gently add this to the yolk/puree mixture.  Pour over pastry crust/onions, bake for 35 minutes.  Enjoy with a green salad and crusty bread!

Pumpkin Tarte, photo via Pillsbury