Brandade is the salt cod purée of Provence and Languedoc, where dried cod was traded for centuries and turned into a rich, garlicky spread. Baked in a dish under buttery crumbs, it becomes a golden gratin to scoop onto toast.
Brandade is the salt cod purée of Provence and Languedoc, where dried cod was traded for centuries and turned into a rich, garlicky spread. Baked in a dish under buttery crumbs, it becomes a golden gratin to scoop onto toast.
Brandade is the salt cod purée of Provence and Languedoc, where dried cod was traded for centuries and turned into a rich, garlicky spread. Baked in a dish under buttery crumbs, it becomes a golden gratin to scoop onto toast.
Brandade is the salt cod purée of Provence and Languedoc, where dried cod was traded for centuries and turned into a rich, garlicky spread. Baked in a dish under buttery crumbs, it becomes a golden gratin to scoop onto toast.
Brandade is the salt cod purée of Provence and Languedoc, where dried cod was traded for centuries and turned into a rich, garlicky spread. Baked in a dish under buttery crumbs, it becomes a golden gratin to scoop onto toast.
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