Jouflougettes from the Gardens of Villa Hélène

Motto

From garden to life.

Story

Jouflougettes were born of an abundance of courgettes in the gardens of Villa Hélène. After several batches, the Duchess finally discovered their secret: four eggs to preserve a tender centre, and just 60 g of parmesan to let the garden courgettes express themselves fully.

The Jouflougette is an ode to life. It makes the loveliest of journeys: from garden to life, then from the table to the hearts of the guests.

This recipe is one of the Duchess of Crestignac's signature dishes.

Dr Sablok readily recommends them and maintains, with the utmost seriousness, that they encourage happy digestion when enjoyed in good spirits. Mischievous tongues whisper that he may be the Duchess's lover. Neither he nor she has ever confirmed it, and everyone agrees, as a matter of elegance, never to ask.

Ingredients

1 kg courgettes, grated and thoroughly squeezed dry

4 eggs

60 g grated parmesan

100 to 120 g flour, depending on moisture

Fresh herbs

Pepper

A drizzle of olive oil

Preparation

1. Grate the courgettes and leave to drain.

2. Squeeze firmly in a tea towel.

3. Mix all the ingredients together.

4. Shape the Jouflougettes with a spoon.

5. Place on a baking tray and brush lightly with oil.

6. Bake for 35 to 45 minutes, finishing at 220 °C.

The Duchess's Variation: a Mozzarella Heart

Slip a small cube of well-drained mozzarella into the centre of each Jouflougette before baking. When served, the centre is delicately melting, while the surrounding mixture retains its tender texture.

The Duchess's Tip

Jouflougettes are delicious hot, warm or reheated the following day. A few minutes in the oven restore their golden crust and tender centre, as though they had just emerged from the kitchen at Villa Hélène.

Enthusiastically approved by the first guest to taste them.