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Pétaouchnock

The Traditional Cuisine

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The food is a very important part of the Pétaouchnockien way of life and all the traditional dishes have a symbolic meaning. Color is also very symbolic and plays an important role

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The importance of freschlige (fresh) ingredients is also paramount. You will be able to feast on appetizing accompaniments such as “Chouchou rotfle” a delicious vegetable dish which mingles red cabbage, onions and apples with aromatic spices. Traditionally this dish was cooked on stones and with an ingredient which has since disappeared: seaweed. This, along with other Japanese influences in the cuisine and compelling archaeological evidence from the west of the country, would indicate that at some point Pétaouchnock was on the Samurai trail!

Served either as an appetizer or after the main course is the seemingly ubiquitous Galette de gigiriz (savory biscuits made from the local cereal giricon) (interestingly also reminiscent of Japanese rice cakes!) And also served with the famous local cheese: Crencricri made of beeetroot milk.

A very popular main course is “Peshkator freschlige gelgetrapt de Rovincia” literally freshly frozen caught fish from Rovincia, a very mountainous region of the Steppes. This fish dish is unique in that the fish is caught while frozen but still alive from deep mountain lakes during the very coldest times of the year. Indeed, as the period for catching this fish is quite short it is considered as a great delicacy. And like Portuguese salted cod it must be cooked for exactly the right amount of time at the correct temperature otherwise will be inedible. A chef’s cooking skills are measured by how well she cooks this dish! As a pudding you will typically be served a “glagla Chiricon” – a delightful combination of blackcurrant sorbet served with fromage frais and topped with the “mrtis”, adding a touch of fun to this sophisticated sundae!

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