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Grasse regional culinary specialties

Perfume, flowers, and an exquisite climate: the pleasures of Grasse and the Pays de Grasse are innumerable. And they include Grassoise cuisine, boasting recipes, born in this very city, that are quite simple and truly delicious.

Of these, the best known are:

Lou Fassum (Stuffed cabbage): 
Serves 6 to 8 people: one large green cabbage; 200gr fresh chopped pork; 150gr chopped bacon; one slice of cooked ham; one handful peas or green beans (raw); six large chard leaves (leaf only, no stem); two eggs, beaten; two tablespoons fresh tomato coulis; 50gr rice cooked for 6 minutes in salted water; allspice, salt, pepper, 5cl olive oil.
Blanch cabbage in salted water, drain, remove the core and separate the leaves, keeping the heart for the stuffing. In the olive oil, brown the meat, chopped chard leaves, the cabbage heart (also chopped), peas or green beans, add salt and pepper and allspice to taste, then remove from fire. Now add to the stuffing mixture the tomato coulis, rice, and beaten eggs. Spread each cabbage leaf with the stuffing and reconstitute the cabbage in a securely-tied linen.
Cook in simmering beef stock for around 4 hours. Place in shallow dish, lightly drizzle with beef stock and sprinkle with parmesan cheese. Serve.
Where can you eat Lou Fassum? 
- Restaurant Lou Pignatoun, Rue de l’Oratoire - 06130 GRASSE - Phone: +33 (0)4 93 36 11 80 
- Restaurant Lou Fassum, 381 route de Plascassier - 06130 GRASSE - Phone: +33(0)4 93 60 14 44
- Restaurant Lou Cavou Grassenc, 8 Place de la Foux - 06130 GRASSE - Phone: +33 (0)4 93 40 16 66
SQUASH PIE (Traditional Christmas dessert):
The pastry crust: 250gr flour, 2 tablespoons fine granulated (caster) sugar, a pinch of salt, 75gr softened butter, 75gr olive oil, one cup orange-blossom floral water.
The pie filling: one medium peeled Pleine de Naples (violin) squash, one-half stick vanilla, half-cup orange-flower water, sugar according to taste.
To make the crust: Arrange the flour en fontaine (in a bowl form either on work surface or in bowl); add orange- flower water then oil and butter, pinch of salt, two tablespoons granulated sugar. Mix well without working the dough too much, then let sit one hour in cool place.
To make the filling: cut the squash flesh into large cubes and cook slowly in a saucepan, stirring frequently with a wooden spoon. Add the vanilla than the orange-blossom floral water, reduce until almost dry, sweeten to taste.
Flatten the pastry into a greased, 30cm (12”) pie tin, slightly exceeding the edge of the tin, add filling to 2-3 centimeters (1”) thickness. Lattice the top of the pie with the remaining pastry in strips about 1 centimeter (1⁄2”) wide. Bake in oven and sprinkle with sugar before serving.
Where can you buy squash pie?
- Maison Venturini, 1 rue Marcel Journet - 06130 GRASSE - Phone: +33(0)4 93 36 20 47 
- Boulangerie la Floriette, 40 Bd Victor Hugo - 06130 GRASSE - Phone: +33(0)4 93 09 41 80


FOUGASSETTE (brioche flavored with orange-flower water):
One kilo white flour, one cup olive oil, 6 whole eggs, 150gr fine granulated (caster) sugar, 20gr table salt, 100gr orange-flower water, 50gr baker’s yeast.
Form a pastry ball with 100gr flour, one tepid half-cup of water and the yeast. Let sit for 3 hours away from drafts. Arrange the flour en fontaine (in a bowl form either on work surface or in bowl), add to it oil, eggs, sugar, salt, orange-blossom floral water, the pastry ball, and knead together. Let sit one hour (volume must double). Spread the pastry to a thickness of about 4 cm (1½”), then shape the dough into masses the size and shape of shoe soles, then cut 7 holes into each mass, pressing firmly on the edges so the pastry does not close up again. Cook in a hot oven and remove when the fougassettes are golden-brown.
Where can you buy Fougassettes?
- Maison Venturini, 1 rue Marcel Journet - 06130 GRASSE - Phone: +33(0)4 93 36 20 47
- Boulangerie la Fougassette, 30 avenue Matthias Duval - 06130 GRASSE - Phone: +33 (0)9 50 87 26 50