The Headsets, also known as bougnettes, bugnes, or wonders, are delicious donuts with a blond and golden character, with fine and crispy dough, impregnated with the intoxicating scent of orange blossom or lemon. Much more than a simple delicacy, auricles are a delicious heritage of Languedoc traditions.

Let's dive into the gourmet history of this specialty, which not only marks Carnival, but which enhances our sweet breaks throughout the year.

Gastronomie - Oreillettes
Earbuds – 3, 2, 1 Devour!

But where does this French tradition come from?

Originally, bugnes were a culinary specialty of the Duchy of Savoy, whose fame has spread to the Auvergne-Rhône-Alpes region. Their history dates back to the times of ancient Rome, where these delicacies were mainly reserved for carnival festivities.


The month of February marked the appearance of bugnes and other auricles, symbolizing the start of Lent for Catholics. Christians then cooked them with the last fats allowed before the fast. This is howthey have become the sweet symbol of a festive farewell to earthly pleasures before the deprivation period.


Currently, they are eaten at breakfast, during an invigorating morning break, at the end of a meal for a sweet touch, or even as a snack. The earbuds are suitable for all occasions. Also, these delicious round pancakes, both delicious and crunchy, delight the whole family during the winter season.

Gastronomie - oreillettes - spécialité culinaire
Earpieces – culinary specialty

How to make earbuds?

such a well kept secret, the recipe is passed down from generation to generation. Our mamette Renée, shares exclusively, that transmitted by her own mother. This recipe will definitely tempt your taste buds.

The gourmet recipe for crunchy earbuds:

The ingredients for 4 people)
500g of flour
2 tablespoons of sugar
½ sachet of yeast
4 free-range eggs
125g of melted butter
Water and orange blossom
The zest of a lemon
vegetable oil for frying
Fine sugar for sprinkling

The preparation :
Pour the flour into a salad bowl. Form a well, add the sugar and yeast and mix.
Add the eggs while mixing. Add the melted butter, orange blossom and lemon zest. Add a little water to form a ball of dough.
Let sit for about 10 minutes.
Take the dough and roll it out with a rolling pin. Finely cut diamond-shaped pieces.
Immerse the earflaps in frying (190°C). Brown them for a few seconds on each side. Then drain them on absorbent paper.
Finally sprinkle with fine sugar and enjoy warm or cold.

Mamette Renée

Want to try other recipes from us?

In Corbières Minervois, the culinary traditions are numerous. THE Park NNatural Regional Corbières Fenouillèdes collected the recipes of our papettes and mamettes in the culinary memory collection notebook. It's perfect for discovering typical aqui* starters, main courses and desserts.

If you like good cooking, here are other recipe ideas that you definitely need to try. To begin with, you will find all Ingredients which you need with our local producers and in our markets. And don't hesitate to ask the producers for advice, in principle, they are never stingy.


Get to your stove and enjoy your meal!

*Aqui: here in Occitan

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