Gaudes is roasted cornmeal and milk, a speciality of the Bresse region: it can be in the form of pancakes or a bowl of bouillie.
Corn thrived in Bresse and by the 17th century was an important source of feed for the area’s famous poultry. People turned to gaudes during famines and war; it was also eaten in the Franche-Comté, Jura and Burgundy.
Potatoes eventually became more popular as an alternative to wheat, and gaudes is mostly seen these days as shortbread biscuits (gaudrioles) or a cake similar to millasson.
Image by Timothy Vollmer