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fion
flan from the Vendée
Fion may mean ‘arse’ in much of France, but in the Vendée it’s how they say flan, in particular a thick little flan (eggs and milk, flavoured with cinnamon and vanilla) baked in a crust that has been boiled (échaudée) and dried for 24-48 hours. Here’s how they do it.
Text © Dana Facaros
Image by Simon Desjobert