Goûter

One of the largest benefits of travel is the discovery of culture via food. After spending weeks in France this summer, I returned home fully embracing the daily routine of goûter.

The French eat dinner closer to 8pm, there is a large gap between when children are let out from school and dinner. This traditional snack time is referred to as “goûter”. A small meal, or larger snack that is traditionally sweet. And the most traditional of goûter is a brilliant combination of fresh baguette, cold butter, dark chocolate, and a bit of flaky salt. The combination is shockingly delicious, even for adults. It is often replicated in a biscuit or cookie form by popular French cookie companies such as LU, and St. Michel.

As Americans, we often reach for room temp, or melted butter for bread. We are here to tell you, that there is something truly special about adding a cold thick, and salted layer of butter to the combination of dark chocolate and a fresh crusty baguette. It’s sort of a non-recipe recipe, in that you simply assemble as so:

1. Cut or tear (as the French do) open half of a fresh baguette
2. Slice 1/8-1/4 inch pieces of cold butter and place inside the baguette
3. Sprinkle the cold butter with flaky salt (kosher, Maldon, etc.)
4. Layer with dark chocolate
5. Enjoy

*Please note this can easily be accomplished with plant based or gluten free products as well, making it something most everyone can enjoy.

Stephanie is not only fortunate enough to reside in France, but as the Mom of a three year old, is likely ruled each afternoon by goûter. I look forward to hearing and learning from her what in the know tricks of the goûter trade she has from her first hand knowledge as a French parent.

Stephanie will break down the benefits of each layer, and how it can be utilized as a smart unexpected bit of fuel for athletes. Let’s hear what she has to say about all of the above.

Goûter is one of the many things I love about France. As Kelly mentioned above, I pick Julien up from school at 4pm and we typically eat dinner around 8pm. The goûter bridges the gap between meals and is a nice pause mid-afternoon. The traditional snack is a fresh baguette with butter and chocolate. But the ingredients matter so much!  I have favorites of all three ingredients- the boulangerie I get my daily baguette, butter with large sea salt crystals embedded, and chocolate made in the region. It’s delicious and a great afternoon pick up. The fresh bread is balanced by flavors of sweet and salty from the chocolate and butter. Aside from the taste, it’s a good choice for a snack with the fresh bread and a healthy dose of fat from the butter and chocolate.

In France these ingredients are all easy to come by. But depending on where you live, you may not have access to highly quality bread, and maybe even butter and chocolate. But the beautiful thing is that like all recipes Kelly and I share, this one too can be adapted. The bread can be exchanged for fresh naan, pancakes, or even a banana. Any basic carbohydrate will work here. The butter can be swapped for freshly ground peanut butter or cream cheese.  Likely you can find good chocolate, but to mix it up, with fresh preserves, honey, or even maple syrup. The final product might look a lot different, but the idea behind it is the same.