Crespéou

A crespéou is a delectable savory cake from Provence, crafted by layering omelettes filled with herbs and vegetables. Often served cold with a side of tomato coulis, this dish originates from Avignon and Haut-Vaucluse but is enjoyed throughout Venaissin, Provence, and the Nice area. The name "crespéou" is derived from the Occitan word "crespèu" indicating its resemblance to crêpes.

There are various names and versions of crespéou, including "trouchia" and "omelette à la moissonneuse" which hint at its roots in agrarian and harvest traditions.

Preparing a crespéou involves baking and stacking layers of colorful omelettes. These layers can feature a variety of ingredients such as tomatoes, carrots, spinach, chard, olives, peppers, sausage, fish, and even chard ribs. The result is a dish that is as visually appealing as it is delicious.

While it’s not traditionally paired with wine, a crespéou pairs wonderfully with a rosé from Côtes du Roussillon or Coteaux d'Aix-en-Provence, thanks to its distinctive flavors.