O PIC LUCHONNAIS

About

Terroir/Artisans Pâtisserie.

Spit-roasted cakes.

The spit-roasted cake is a traditional speciality of the Pyrenees, particularly common in the Comminges, Luchonnais, Val d’Aran and Bigorre valleys.

It has a distinctive appearance: it takes the form of a cone with irregular peaks, reminiscent of a fir tree or a mountain peak. These ‘peaks’ form naturally during baking.

In the past, this cake was made for special occasions: weddings, christenings, village festivals or family gatherings. Today, it has become one of the hallmarks of Pyrenean cuisine.

O Pic Luchonnais invites you to discover one of the emblematic specialities of the Pyrenees: spit-roasted cake.

Traditionally made in front of a wood fire, this spectacular cake is as appealing for its unique shape as for its authentic flavours.

See how it's made and taste this essential delicacy at the markets and Halles de Luchon. It's a real immersion in the gastronomic heritage of the Luchon region.

What makes it so special?

Entirely home-made.

Cooked over a wood fire.

Long preparation time (often 2 to 4 hours).

Each cake is unique.

Keeps for several weeks in a dry place.

The texture is both soft throughout and slightly crispy on the caramelised tips.