Originally from Aveyron, farçou is a small meat and Swiss chard patty that is enjoyed as a main course. Its name comes from the Rouergat word "farsou", meaning a small portion of stuffing. It can be eaten hot or cold, and cooked in the pan or oven. Traditionally, farçou is made of sausage meat, baguette, onions, garlic, eggs, milk and parsley. You know it's cooked when the patty has a nice golden-brown appearance. The ingredients vary according to the recipe, but it mainly features seasonal ingredients produced locally.
Traditionally, farçou was eaten with a regional red wine or an alcohol made directly by the family.