“La Pompe aux grattons” what a funny name for …..

This brioche with lardons which is part of the jewel in the crown of provincial, country-style gastronomy. In the past, it was cooked by the peasants and tenant farmers of Bourbon (and Berry) with the rind of the pig that was killed for the holidays. From the fried pieces to recover the fat (the lard), the parts with a little meat were recovered: the grattons. It is made with a classic brioche dough, but with a third less eggs. You can instead of the “grattons” prepared it with blue cheese, walnuts, St Nectaire cheese and why not mixed all together!

Like potato pie, most bakers in the region offer it to their customers.
It is often served warm as an aperitif or as a starter with a green salad.

Preparation time: 20 min
Break time: 2 h 15
Cooking time: 45 min

Ingredients :

  • 300 g flour
  • 100 g butter
  • 50 g double cream
  • 1/2 teaspoon of salt
  • 4 eggs
  • 10 g fresh baker’s yeast
  • 1/2 glass of milk
  • 300 g bacon (or lardons)
  • 1/3 teaspoon pepper


  • Make a brioche by mixing the flour with the salt, milk, cream, pepper and three beaten eggs.
  • Add the yeast, diluted in warm milk.
  • Knead, while adding the almost melted butter, until you form a ball.
  • Cover with a cloth and leave to rest for 2 hours at room temperature.
  • When the dough is done, add the bacon and leave to rise for another 15 minutes.
  • Form a crown or ball from the mixture and decorate with beaten egg.
  • Bake at 210°C for 45 minutes.

Bon Appetit les amis

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