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ancient Gaulish pastry


Loriquettes are small marzipan and honey cakes sprinkled with flaked almonds and sugar. They are always shaped like a three-pointed star to recall the ancient moon goddess of the Gauls (or some say the hat of the local prince. Like most pastry histories, it’s all a bit vague)

The originally Benedictine Remiremont Abbey at the end of the 13th century came under canonical rule, so the nuns who lived there became canonesses, who were recording making and eating loriquettes in the 1500s.

The recipe was forgotten until the 1960s, and revived in Remiremont. Most loriquettes these days are in the shape of the triskele.

Grand Est


Text © Dana Facaros

Image by PD art