A specialty of the Champsaur valley, tourton was once served for the holidays.
It comes in the form of a pad of very fine dough, fried and filled with mashed potatoes, fresh tomme and onions.
It is generally eaten as a starter, served with a green salad with garlic, or as an accompaniment to meat. For the greediest, prune or apple tourtons are also eaten for dessert …
In 1985, the Pellegrin brothers brought up to date an almost forgotten ancestral recipe: Tourtons du Champsaur.
Today, tourtons, sweet (apples, prunes, raspberries, blueberries …) and savory (potatoes, spinach, goat cheese …), and ravioli are sold at the factory and in certain markets. Also sale of donkey ears from Valgaudemar.