Recipes
La Guémené
Brittany, concentrated. Serve it to Armand and watch him remember his mother.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it crisp and brown on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the andouille de guémené: usually 3 pieces.
- Smear the onion confit.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 8,00 €. At the usual helpings it costs about 1,70 € to make (0,40 € of batter and 1,30 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
Ringed like a tree. Andouille on onion confit, in a square.
It belongs to the set Les Galettes de fête, worth 5 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Andouille on onion confit. Square. Crisp, as in Brittany. I shall know."
— Armand (crisp and brown)
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Andouille de Guémené (495,00 € at the market) and Onion confit (320,00 € at the market).