Here\u2019s a rustic one: a leftover barbecued andouillette<\/em>, some seasonal chanterelles, a handful of tender cabbage hearts to announce autumn, and just enough Comt\u00e9 to round it all out.<\/p>\n
An intriguing galette \u2014 three out of four ingredients at a time. Try it and see: chanterelles, andouillette, cabbage, Comt\u00e9\u2026 any combination of three works perfectly, but all four together somehow clash. Funny, isn\u2019t it?<\/p>\n
\n
For Two Galettes<\/h3>\n\n- \n
100 g buckwheat flour<\/strong><\/p>\n<\/li>\n- \n
\u00bd beaten egg<\/strong><\/p>\n<\/li>\n- \n
6 leaves of green cabbage heart<\/strong><\/p>\n<\/li>\n- \n
1 precooked andouillette<\/strong> (preferably grilled on the barbecue)<\/em><\/p>\n<\/li>\n- \n
250 g chanterelle mushrooms<\/strong><\/p>\n<\/li>\n- \n
80 g grated Comt\u00e9 cheese<\/strong><\/p>\n<\/li>\n<\/ul>\n
\nMethod<\/h3>\n\n- \n
Prepare the batter<\/strong>
In a bowl, whisk together the buckwheat flour and beaten egg with about 200 ml of water<\/strong> until you get a smooth batter.
Let it rest, then adjust the consistency to suit your pan or galetti\u00e8re<\/em> and your personal habits.<\/p>\n<\/li>\n- \n
Braise the cabbage<\/strong>
Remove the tough central ribs from the cabbage leaves, slice them into thin strips, and braise for about 20 minutes<\/strong> until tender.<\/p>\n<\/li>\n- \n
Saut\u00e9 the chanterelles<\/strong>
Heat a splash of oil in a pan over medium heat and saut\u00e9 the chanterelles for about 10 minutes<\/strong> until fragrant and lightly golden.<\/p>\n<\/li>\n- \n
Slice the andouillette<\/strong>
Cut it into about 12 thin slices<\/strong>.<\/p>\n<\/li>\n<\/ol>\n
\nCooking the Galettes<\/h3>\n\n- \n
Pour a ladle of batter onto a hot, lightly greased pan.<\/p>\n<\/li>\n
- \n
Cook for 1 minute<\/strong> until the underside sets, then flip.<\/p>\n<\/li>\n- \n
Top with your chosen fillings<\/strong>, finishing with the Comt\u00e9 on top.<\/p>\n<\/li>\n- \n
Cook for 2 to 3 minutes<\/strong>, until the cheese is melted and gooey.<\/p>\n<\/li>\n<\/ul>\nServe piping hot and enjoy the changing seasons on a plate.<\/p>\n
![\"galette](\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2025\/09\/20250908_194559-1024x576.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
Mid-September.In the South, people are firing up their last barbecues and picking their final sun-warmed tomatoes.But up North and in the mountains, the morning dew lingers stubbornly, and evenings are […]<\/p>\n","protected":false},"author":2,"featured_media":1266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12,731],"tags":[273,806,804],"class_list":["post-1269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-simple-things","tag-andouillette-en","tag-cabbage","tag-chanterelles"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1269"}],"version-history":[{"count":2,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269\/revisions"}],"predecessor-version":[{"id":1272,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269\/revisions\/1272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/1266"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
100 g buckwheat flour<\/strong><\/p>\n<\/li>\n \u00bd beaten egg<\/strong><\/p>\n<\/li>\n 6 leaves of green cabbage heart<\/strong><\/p>\n<\/li>\n 1 precooked andouillette<\/strong> (preferably grilled on the barbecue)<\/em><\/p>\n<\/li>\n 250 g chanterelle mushrooms<\/strong><\/p>\n<\/li>\n 80 g grated Comt\u00e9 cheese<\/strong><\/p>\n<\/li>\n<\/ul>\n Prepare the batter<\/strong> Braise the cabbage<\/strong> Saut\u00e9 the chanterelles<\/strong> Slice the andouillette<\/strong> Pour a ladle of batter onto a hot, lightly greased pan.<\/p>\n<\/li>\n Cook for 1 minute<\/strong> until the underside sets, then flip.<\/p>\n<\/li>\n Top with your chosen fillings<\/strong>, finishing with the Comt\u00e9 on top.<\/p>\n<\/li>\n Cook for 2 to 3 minutes<\/strong>, until the cheese is melted and gooey.<\/p>\n<\/li>\n<\/ul>\n Serve piping hot and enjoy the changing seasons on a plate.<\/p>\n Mid-September.In the South, people are firing up their last barbecues and picking their final sun-warmed tomatoes.But up North and in the mountains, the morning dew lingers stubbornly, and evenings are […]<\/p>\n","protected":false},"author":2,"featured_media":1266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12,731],"tags":[273,806,804],"class_list":["post-1269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-simple-things","tag-andouillette-en","tag-cabbage","tag-chanterelles"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1269"}],"version-history":[{"count":2,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269\/revisions"}],"predecessor-version":[{"id":1272,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1269\/revisions\/1272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/1266"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMethod<\/h3>\n
\n
In a bowl, whisk together the buckwheat flour and beaten egg with about 200 ml of water<\/strong> until you get a smooth batter.
Let it rest, then adjust the consistency to suit your pan or galetti\u00e8re<\/em> and your personal habits.<\/p>\n<\/li>\n
Remove the tough central ribs from the cabbage leaves, slice them into thin strips, and braise for about 20 minutes<\/strong> until tender.<\/p>\n<\/li>\n
Heat a splash of oil in a pan over medium heat and saut\u00e9 the chanterelles for about 10 minutes<\/strong> until fragrant and lightly golden.<\/p>\n<\/li>\n
Cut it into about 12 thin slices<\/strong>.<\/p>\n<\/li>\n<\/ol>\n
\nCooking the Galettes<\/h3>\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"