Maison Mullot, Monaco · Traditional
The fougasse monégasque
The fougasse monégasque is the sweet flatbread of the principality: a thin dough with orange flower water, decorated with aniseed, nuts and red and white pralines in the colours of Monaco, baked for Christmas and sold all year at Maison Mullot.
Taste profile
Pair it with
A glass of sweet Muscat or a coffee.
Every Mediterranean town has a fougasse; Monaco’s is sweet, thin and perfumed with orange blossom and aniseed, studded with almonds, hazelnuts and the red and white sugared aniseed that carry the national colours. It is the Christmas bread of the Monégasques, broken by hand at the table after the midnight mass, and the bakeries of the Rock and La Condamine bake it through the year for visitors.
Maison Mullot on the rue Grimaldi, a family boulangerie-pâtisserie for a century, is the address; the fougasse travels well and tastes of the hills behind the city.
The home version · serves 6
Ingredients
- 300 g flour
- 80 g sugar
- 60 ml olive oil
- 100 ml water
- 2 tbsp orange flower water
- 1 tsp aniseed
- 50 g almonds, 50 g hazelnuts
- Red and white sugared aniseed, a spoon of pastis
Method
- Mix flour, sugar, olive oil, water, orange flower water and pastis into a soft dough; rest 30 minutes.
- Roll into a thin oval, 5 mm, on an oiled tray.
- Brush with a little water, scatter aniseed, chopped nuts and the red and white sugared aniseed.
- Bake at 180 °C for 15 to 18 minutes until pale gold and crisp at the edges.
- Cool, break by hand rather than cutting, as tradition requires.
Where to taste it
