The myrtillou: the unmissable signature pastry of Peisey-Vallandry!

    If the mountains are often known for their rich and generous dishes based on charcuterie and cheese, they are also a land of sweet delicacies. This is the case of Peisey-Vallandry where for a few years now, a culinary treasure based on wild blueberries has been hidden and many people have already enjoyed it. Notice to all the gourmets, it is time to discover the history of the signature pastry of Peisey-Vallandry: the myrtillou!  
    Composition: Almond cream, blueberries and macaroni.
    History: Faced with the abundance of blueberries available in Peisey-Vallandry, the pastry chef at the time of La Peiserote bakery, 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. The new owner of the bakery La Peiserote, Christophe Mauduit, decided to continue the tradition and to make myrtillous for the greatest pleasure of all.
    Where can you buy it? You can now find myrtillou in the following three outlets:
    La Peiserote bakery. Rue des Monts d'Argent. Peisey village. Open every day of the year from 8am to 12.30pm and from 4pm to 6pm.
    Tou'Pain & Cie bakery. Shopping gallery. Vallandry. Open every day from 10/07 to 29/08 from 8am to 12.30pm.
    Au Petit Savoyard. Open every day from 03/07 to 29/08 from 7.15am to 12.30pm and from 4pm to 7pm.
    Surprise! You don't come to Peisey-Vallandry for a while, but you still want to taste our speciality? Come on, we are nice, we share the recipe with you (with a bit of mystery)!

    Translated with (free version)
    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