Hôtel Le Faranchin and the association du Four et du Moulin de Villar d'Arène invite you to discover one of the Faranchine specialties, "Pô Buli", dating from 1428. Guided tour of the oven, discovery of the dishes in the restaurant and guided tour of the Mill.
>> Day program:
10am: Guided tour of the Villar d'Arène kiln
12pm: Discovery of local dishes
3pm: Guided tour of the Villar d'Arène Mill
The scarcity of wood probably explains this local custom: in the past, just before the first snows, the community would spend several days baking bread for the year.
Boiled bread, or "pô buli" in local dialect, was prepared according to an unchanging recipe. An intense and important moment, with long kneading sessions. Bakers and kneaders were elected to make this bread, kneaded with rye flour and boiling water, hence its name. Firm in masses of 5kg, they bake for 7 hours.
Even today, the tradition lives on in the Pays de la Meije village of Villar d'Arène. Families bake in a warm and friendly atmosphere, much to the delight of visitors, who can also sample the culinary specialties: pies, rissoles, pompes and more...
10am: Guided tour of the Villar d'Arène kiln
12pm: Discovery of local dishes
3pm: Guided tour of the Villar d'Arène Mill
The scarcity of wood probably explains this local custom: in the past, just before the first snows, the community would spend several days baking bread for the year.
Boiled bread, or "pô buli" in local dialect, was prepared according to an unchanging recipe. An intense and important moment, with long kneading sessions. Bakers and kneaders were elected to make this bread, kneaded with rye flour and boiling water, hence its name. Firm in masses of 5kg, they bake for 7 hours.
Even today, the tradition lives on in the Pays de la Meije village of Villar d'Arène. Families bake in a warm and friendly atmosphere, much to the delight of visitors, who can also sample the culinary specialties: pies, rissoles, pompes and more...
