Total time: 15 to 30 minutes

Difficulty: Easy

This recipe is the glory of Provence and of Nîmes in particular. It's appropriate therefore that we're sharing the recipe and tips from the chef who made the success of the restaurant in the Nîmes train station.

Brandade gets its name from the fact that you have to "brandish" the wooden spoon without stopping in a back and forth motion.

It is served hot with little puff pastry cut-outs or white bread fried in oil.

In the Nîmes version, truffles are sometimes added; in the south, a drizzle of lemon juice. In Nîmes, garlic is optional; in Provence it's a must!

There's also a Nantua version that consists of adding crème fraîche. Layers of brandade and crayfish stew are alternated in a puff pastry shell. A gastronome's delight!

If you're using salt cod, you must allow 2-3 days desalting time.