Who has never nibbled, on returning from the bakery, the end of a baguette or a flute?
So, in order not to leave this little piece of bread coveted by some guests to others, it is better to know under what name it is hidden according to the region.
In the South, you will be offered the quignon, in Savoie the crochon or crotchon, in Île-de-France the crouton, in Champagne and Franche-Comté the chanteau.
Read also“It pègue”: what does this expression mean?
We learn on the Trésor website of the computerized French language that in the past, the chanteau was, in bakeries, "
the piece of bread added by the baker to perfect the weight
", and in its liturgical sense, "
the piece of blessed bread sent to the person who is to offer the holy bread the following Sunday.
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Excerpt from
The most beautiful expressions of our regions
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