DISH RESEARCH · Bread
Monegasque Fougasse
Monégasque sweet flatbread scented with orange blossom, anise and rum, with nut and confectionery decorations.
About Monegasque Fougasse
This Monégasque fougasse follows Jean and Danièle Lorenzi’s recipe, preserved by Monaco’s national traditions committee. Its sweet dough contains orange blossom water, green anise, roasted almonds and rum-soaked raisins.
Anisette, rum and white wine add aromatic depth alongside the floral orange blossom. Butter, milk and sugar give the bread a rich, sweet character.
The dough forms a thin flatbread decorated with hazelnuts, almonds, pine nuts, dragées and coloured anise sweets. A fragrant finishing mixture and fine sugar complete its elaborate surface.
Allergens in this recipe
Contains: Milk, Almond, Hazelnut, Pine nuts.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Monegasque Fougasse
Jean and Danièle Lorenzi’s traditional Monégasque fougasse.
- YeastBinder · Starter
- MilkLiquid · Starter
- FlourBaseIngredient page not linked
- ButterCooking medium · Dough and pan contact
- SugarSweetener · Dough
- OilCooking medium · Dough and pan contact
- White wineLiquid
- Orange blossom waterLiquid · Dough and finish
- RumLiquid · Dough, raisin soak and finish
- AnisetteLiquid · Dough and finishIngredient page not linked
- Roasted crushed almondsBase
- Green aniseSeasoning
- Rum-soaked raisinsBase
- HazelnutsTopping · Decoration
- AlmondsTopping · Decoration
- DragéesTopping · DecorationIngredient page not linked
- Pine nutsTopping · Decoration
- Red and white anise sweetsTopping · DecorationIngredient page not linked
- Fine sugarFinish · Finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Yeast: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Milk: Recipe-specific ingredient evidence; Milk source-confirmed
- Flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. French farina/farine is cereal-unqualified here; no wheat species assumed. Used in starter and main dough.
- Butter: Recipe-specific ingredient evidence; Milk source-confirmed. Butter enriches dough and greases baking pans.
- Sugar: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Oil is present in dough and on baking pans; botanical source unspecified.
- White wine: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Orange blossom water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Rum: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Anisette: Recipe-specific ingredient evidence; Allergen details unconfirmed. Named anise liqueur; exact brand and compound formula unspecified.
- Roasted crushed almonds: Recipe-specific ingredient evidence; Almond source-confirmed. Broader almond candidate; roasted crushed form retained.
- Green anise: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source anis vert; broader anise-seed candidate, no star-anise substitution.
- Rum-soaked raisins: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader raisin candidate; rum is the separately retained soaking input.
- Hazelnuts: Recipe-specific ingredient evidence; Hazelnut source-confirmed
- Almonds: Recipe-specific ingredient evidence; Almond source-confirmed
- Dragées: Recipe-specific ingredient evidence; Allergen details unconfirmed. Confectionery centre, coating and additional ingredients unspecified; do not assume almond-centred dragées.
- Pine nuts: Recipe-specific ingredient evidence; Pine nuts source-confirmed
- Red and white anise sweets: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source anis rouges et blancs; exact confectionery coating/formula unresolved.
- Fine sugar: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader sugar candidate; fine-textured finishing sugar retained.
Origins & food traditions
A Monégasque recipe from Jean and Danièle Lorenzi’s La cuisine monégasque, preserved by the Comité National des Traditions Monégasques.
Countries
- Monaco
- MonacoCatalogue link pending review
Cuisines & regions
- Monégasque Cuisine
- Monegasque CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.