Teurgoule, a Normandy dish dating back to the 17th century, is a tasty, creamy dessert whose recipe was jealously guarded by our grandmothers. Made with rice, milk and cinnamon, Teurgoule is baked in the oven for five to six hours. Burning-hot when it comes out of the oven, it « tord la goule » (twists the mouth) of greedy people who cannot wait for it to cool down… Today, this authentic dessert is as well-known and popular as the Canelés of Bordeaux, Tripe « à la mode de Caen », the Kouglof from Alsace and other dishes from France’s rich gastronomic heritage.
Teurgoule, made in Normandy, is a dessert that unites all the qualities of the region’s outstanding products. Consumers sensitive to authenticity and quality eagerly seek out these delicious, comforting recipes. This both traditional and highly original Normandy rice pudding will certainly appeal to gourmets who like dessert to be an enjoyable moment, and who appreciate a return to fundamental values.
Z.A de Guibray
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