Stephane Ozil Tornac 64Stephane Ozil Tornac 64
©Stephane Ozil Tornac 64|Stéphane Ozil
Ideas for

recipes for a cévenol meal

Immerse yourself in the culinary essence of the Cévennes through a selection of dishes, featuring local ingredients. Let yourself be transported by the delectable, rustic harmony of Cévennes gastronomy, with simple, delicious recipes.

Cévennes aperitif

Ingredients: Country bread, mushrooms, chestnuts, goat’s cheese, green olives, anchovies, cured ham, eggs, butter, onions, garlic, parsley, thyme, olive oil.

Mushroom toast – Prepare toast by toasting in the oven and then brushing with butter. Place thin slices of mushrooms sautéed with garlic and parsley on top.

Cévenol ham roll – Spread a slice of Baron des Cévennes Cévenol cured ham on a piece of farmhouse bread, add a slice of goat’s cheese and roll up to form a small roll.

Chestnut croquettes – Prepare chestnut croquettes by mixing cooked and crushed chestnuts with onions, parsley, cheese and eggs. Form into balls and fry until golden.

Tapenade toast – Peel the garlic and chop coarsely. Blend 100g anchovies, 150g pitted green olives, garlic and thyme. Gradually add 10cl olive oil while blending. You can also add a dash of lemon juice and capers. Leave to stand for a few hours and spread on your toast.


The Cévenol aperitif is afriendly moment ideal for sampling local produce and sharing a good time with friends and family. Here are some ideas for Cévenol dishes to serve at your next apéro:

La savoureuse

Pelardon bruschetta

Ingredients:4 slices of farmhouse bread, 100g PDO pélardon, 2 pommes reinettes du Vigan, 2 tablespoons IGP Cévennes honey, a few pistils of Anduze saffron, 2 tablespoons olive oil (moulin des Mages), a handful of lamb’s lettuce.


  • Heat oven to 180°C.
  • Cut pélardon into thin slices.
  • In a bowl, mix Cévennes honey and Anduze saffron pistils.
  • Place the slices of farmhouse bread on a baking sheet and brush with olive oil.
  • Bake for 5 minutes to lightly toast the bread.
  • Take the bread out of the oven and spread the honey/safran mixture over the toasted bread slices.
  • Place the slices of pommes reinettes du Vigan and pélardon on top of the bread.
  • Bake again for about 5 minutes, until the cheese is melted and golden.
  • Take the bruschetta out of the oven and add a handful of lamb’s lettuce to each slice.
  • Serve immediately.
The succulent

Porcini and chestnut risotto

Ingredients : 400 g Camargue rice – 2 Cévennes sweet onions, finely chopped – 4 garlic cloves, chopped – 200 g porcini mushrooms – 100 g chestnuts, peeled and cut into small pieces – 1 liter hot chicken stock – 50 g butter – 1/2 cup dry white wine – 1/2 cup grated Parmesan cheese – 2 tablespoons fresh parsley, chopped – Salt and pepper, to taste.


  • In a large saucepan, melt the butter over medium heat and add the Cévennes sweet onions and garlic. Let cook for about 5 minutes, until tender.
  • Add the rice and stir to coat with butter. Continue stirring for 2 minutes, until translucent.
  • Add the white wine and continue stirring until fully absorbed.
  • Add the hot chicken stock a ladle at a time, stirring constantly. Wait until the stock is absorbed before adding another ladle.
  • Add the soaked porcini, chestnuts and chopped parsley. Keep stirring until the risotto is creamy and the ingredients are well incorporated.
  • Remove from the heat and add the grated Parmesan. Stir to melt. Season to taste with salt and pepper. Enjoy right away.
The irresistible

Tiramisu with organic figs from Vézénobres

This sweet recipe is suggested by Serge Beldio.

Ingredients – 4 people: 10 cl Cévennes chestnut honey, 8 spoon cookies, 8 ripe but firm organic figs from Vézénobres, 150 g Mascarpone, 5 cl raspberry fig liqueur, 2 eggs, 60 g sugar, 25 cl water, 175 g sugar.


  • Place the cookies in the bottom of the ramekins or, failing that, the dish.
  • Prepare a sugar syrup with 175 g sugar and 25 cl water.
  • Mix the syrup and liqueur and soak the cookies.
  • Fry the figs cut into 4 in the honey. Leave to cool and reserve the juice.
  • Mix 2 egg yolks and 60 g sugar to obtain a frothy mixture, add the Mascarpone and the juice from the pan-fried figs.
  • Mix the egg whites and stiffen with 20 g sugar.
  • Fold the egg whites into the yellow, Mascarpone and fig juice mixture.
  • Put 4 fig quarters into each ramekin and pour over the mixture.
  • Keep in the fridge for at least an hour. Just before serving, garnish with the remaining figs.
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