Myrtillou: the unmissable speciality of Peisey-Vallandry!

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    While the mountains are often known for their rich, generous dishes based on charcuterie and cheese, they are also a land of sweet treats. Such is the case in Peisey-Vallandry, where for some years now a culinary treasure trove of wild blueberries has been hiding in plain sight. Now is the time to discover the history of Peisey-Vallandry's signature pastry: the myrtillou!  
     
    Composition: Almond cream, blueberries and macaroonade.
     
    History: Faced with the abundance of blueberries available in Peisey-Vallandry, Emmanuel Goutorbe had the idea of revisiting the classic blueberry tart by modernising it and adding more surprising ingredients. After a few successful trials, the myrtillou was born. Having become Peisey-Vallandry's flagship speciality from the outset, Christophe Mauduit decided to carry on the tradition and continue making bilberries to the delight of all.
     
    Where can you buy it? You can now find myrtillou at Pierre et Coline.
     
    Surprise! You won't be coming to Peisey-Vallandry for a while, but you'd still like to try our speciality? Come on, we're being nice and sharing the recipe (with a bit of mystery thrown in)!
    Step 1: Prepare a pie crust or several!
      Step 2: Spread the almond cream with a piping bag (or a spoon).
        Step 3 : Add two heaping tablespoons of wild blueberries.
          Step 4 : Cover the wild blueberries with the macaroonade using a piping bag (or a spoon).
            Step 5: Add a large blueberry on top for decoration.
              Step 6: Bake the blueberries in the oven at 180° for 45 minutes.
                Stage 7: Remove from the oven and arrange on a nice plate.
                  Etape 8 : Déguster le myrtillou sans modération ! 
                    Editor: Sahra Ronc
                    Photo credits: OTPV and Caroline Luc