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fion
flan from the Vendée
Fion may mean ‘arse’ in much of France, but in the Vendée it’s how they say flan, in particular a thick little flan (eggs and milk, flavored with cinnamon and vanilla) baked in a crust that had been boiled (échaudée) and dried for 24-48 hours (and here’s how they do it).
Text © Dana Facaros
Image by Simon Desjobert