This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


‘little nuns’ from Dijon

Nonettes à l'abricot de Dijon

Made with rye flour, honey and spices in a recipe similar to pain d’épices, nonnettes were first baked by the nuns in Dijon in the Middle Ages. They often have a filling of marmelade, and are covered with a sugary lemon or chocolate glaze and tend to be very sticky. Many people make them for Christmas.

They also make them in Remiremont in the Vosges, where they were known as the Nonnettes des Chanoinesses and were much appreciated in the 18th century by Stanislas Leszczynski, King of Poland and Duc de Lorraine. The same cake-loving Chanoinesses were behind Remiremont’s loriquettes.

Bourgogne-Franche Comté


Text © Dana Facaros

Image by Twibo2