A kind of country pâté oven-baked in caul fat, fricandeau is a ball of pork with a brown colour, firm consistency and delicious lightly roasted flavour.
In general, fricandeau is made of lean pork and fat, offal, herbs and spices. It is served hot with vegetables or cold with a few gherkins. It goes very well with a little glass of red vin de pays.
The Michaelmas brotherhood (confrérie de la Saint-Michel), based in Meyrueis, is in charge of promoting this pâté, which is very popular in the region. It showcases this product every year on the last weekend in September at the famous Michaelmas fair, an unmissable event on the local gastronomic calendar.