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Barigoule: one of the richest rhymes of the word Provence, a manifesto in itself, Pagnol and Mistral on the same plate, a call to sunny gluttony.
But in fact, what is the barigoule?
A sauce?
No.
A seasoning?
No more.
A hamlet in the Alpilles?
You cool down.
The surname of the genius who, in time immemorial, paired his name with that of the artichoke?
You are definitely not there.
Barigoule is actually the southern pseudonym of a mushroom, the delicious milk cap.
Like the first bad boy to come, it has several other aliases, including “blood”, but also “pinin” or “pimpin”, because it grows exclusively in the shade of conifers.
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At the Oustau de Baumanière, the mischievous cuisine of Glenn Viel
There is no need, however, to introduce you to the artichoke, or rather its large family, because between the big Breton cousin and the shy violet of the Mediterranean rim, the resemblance is tenuous.
Popularized in France in the 16th century…
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