Chef Chris Mathias spend the last few years in France and some of that time, he was cooking at a restaurant in Brittany. Far Breton is a traditional dessert¬†from Brittany that¬†legendary French professional cyclists, Bernard Hinault and Louison Bobet filled their pockets with for fuel their winter training rides.¬†Its base is similar in composition to a Clafoutis, as its flan/custard base is made with egg, milk and flour ¬†and it often contains dried fruit, such as prunes or raisins. It’s healthy, wholesome and we like it best with a caramel butter sauce drizzled over the top.

Caramel beurre salé (This sauce is best if made the day before serving and leave in fridge). 


  • 174 g brown sugar¬†
  • 300 ml 35% cream
  • 50g butter non salt


  • Simmer until all ingredients are melted and then gently low boil simmer for a further 3 to 4 minutes.¬†
  • Cool down and put covered in fridge.¬†

Far Breton


  • 259g of nice soft prunes¬†
  • 200g organic unbleached flour
  • 100g sugar¬†
  • 3 large free range eggs¬†
  • 500ml whole milk¬†
  • 10 cl 35% cream .
  • 1 tsp vanilla¬†


  • Mix well eggs vanilla and sugar.¬†
  • Add to flour mix well and let rest for 1 to¬†2 hrs¬†
  • Butter and flour rectangle¬† ceramic baking dish.
  • Re mix the flour eggs mixture as some of the flour would have gone to the bottom .
  • Randomly place the prunes around dish .
  • Pour mixture and randomly spoon over half the caramel . Save the rest as will last for a week in the fridge .
  • Place in oven at 175 C for 35 mins .
  • Let rest for at least 20 mins before turning out and serving.

Chris Mathias has been riding bikes and creating great food since he was 15 years old.   The former Chef and owner of Innocenti (Toronto) and Chair de Poule (Paris) has cooked in several other fine restaurants in France, Canada and the UK and now he is back in the GTA.  Chris is now cooking at the new Cafe Domestique in Dundas, Ontario.


Leave a Reply

Your email address will not be published. Required fields are marked *