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Slightly less well-known than its cousin the “pompe à huile” – a sweet brioche made with olive oil -, the “gibassier” is also part of the 13 Desserts presented on the table at Christmas.
Generally perfumed with aniseed, this typical little sweet delicacy is made with olive oil, candied orange peel, orange flower water and generous amounts of sugar.
Its name is owed to its dome shape: “giba” means “hump” in Provencal dialect. Contrary to the “pompe à l’huile” or “fougasse”, the “gibassier” is a crunchy pastry, resembling shortbread. More of a biscuit than a brioche, it contains no eggs!
The “gibassier” is added to the other 12 desserts displayed on the prettily-decorated Christmas table.
Provencal “gibassier” recipe:
500 g flour
10 g yeast or baking powder
150 g powdered cane sugar
130 g olive oil
130 g warm white wine
1 pinch of salt
1 level tbs green aniseed
4 cl orange flower water
4 cl sweetened coffee (optional) or 1 /2 tbs cane sugar
(recipe courtesy of quatresaisonsaujardin.com)
Christmas is of course a great time to plan your next seaside camping holiday too! What’s more, it’s the best time to book your stay at our four-star campsite Les Jardins de La Pascalinette®, so you can sit back and look forward to a fabulous break in the Var, French Riviera-Côte d’Azur!
You might not get a chance to taste a “gibassier” during your summer holiday in Hyères as it is a seasonal speciality, but you will be able to savour our beautiful region’s many other culinary treats – aioli, bouillabaisse, tapenade and more – washed down with a delicious Provence Rosé wine of course!