Traditional French Flaune recipe from Aveyron

Written by on September 24, 2014 in Desserts


Flaune is a medieval dish very typical of the Aveyron. Originally from the Rouergue and Causses areas, it remains a popular dessert which you’ll often found eaten in the warmer months. So popular in fact that as I hunted amongst the patisseries of Rodez on a balmy Friday evening, there was not a single one left on their shelves. I also searched high and low for a slightly more accurate recipe but I suspect this is one of those hand me down family traditions which is not often committed to writing and the best I could find is the following:


500 g Curd cheese (made with sheep’s milk)
3 Eggs
2 tbs Flour
200 g Powdered sugar
Pinch salt
Orange flower water


Mix all the ingredients to a paste and flavour with the orange flower water. Pour into a tin and cook at a medium heat for 45 minutes to an hour or until golden brown. Decorate with sprinkled icing sugar and serve hot or cold.

Bon appétit!

Traditional French recipe for Aligot, another Aveyron speciality

You can find out more about the Aveyron region at

Lucy Pitts is a freelance writer and runs a gîte in the Vendée (


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