Le Toétché – a Jura speciality

Doubs

Renan › Ost: Sonvilier

Renan › Ost: Sonvilier

Le Locle: Le - Locle - UNESCO - Urbanisme - horloger

Le Locle: Le - Locle - UNESCO - Urbanisme - horloger

Chaux-de-Fonds: Aéroport les Eplatures OUEST

Chaux-de-Fonds: Aéroport les Eplatures OUEST

Chaux-de-Fonds: La

Chaux-de-Fonds: La

Chaux-de-Fonds: La - Chaux - de - Fonds - Le - Pod

Chaux-de-Fonds: La - Chaux - de - Fonds - Le - Pod

Le Noirmont

Le Noirmont

Saignelégier

Saignelégier

Les Brenets: Pays du Saut du Doubs

Les Brenets: Pays du Saut du Doubs

Les Eplatures: LSGC - Les - Eplatures - Airport

Les Eplatures: LSGC - Les - Eplatures - Airport

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Leavened flat bread with a savoury cream filling. Originally, Toétché was made at the weekend along with the plaited loaf. It consists of a light, yeasty bottom and a wafer thin top layer. The icing should contain little or no spices, so that the fusion of sour cream and egg can be appreciated without interference from other flavours.

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