Supplies

The Brandade "La Nîmoise"

It is made in a traditional way, fresh and preserved, according to a recipe and know-how handed down from generation to generation. Christophe Mouton is a brandade maker in Nîmes and represents the 4th generation.
This brandade has a real smoothness as well as a quality of fibre with an incomparable flavour. It is offered in four variations, all made from wild cod and gluten-free:

• Brandade de Morue L'Authentique: Wild cod 50%.
• Brandade de Morue La Naturelle: -without lactose- Wild cod 50%.
• Brandade de Morue La Traditionnelle: Wild cod 32
• Brandade de Morue La Naturelle ECOCERT: -without lactose- certified FR-BIO-01 Wild cod 50%.

The different brandades are presented on their website.

The preparations of La Nîmoise are made from wild cod, fished in the cold waters of the Pacific with longlines, in a reasoned fishing approach.
Then comes the actual preparation of the brandade: maturing, desalting, poaching, de-leafing, then emulsifying the cod.
A secret manufacturing method that Christophe has worked on and refined over the years until he has mastered it.

The origin of Nîmes cod brandade

The brandade was originally a barter between Breton fishermen (who were looking for salt to preserve their cod) and white gold sellers.
Nîmes then found itself in the middle of these exchanges of cod and salt, being situated at the starting point of the salt route.
In 1851, Christophe Mouton's great-grandfather began to make cod brandade from Nîmes in the traditional way. His authentic recipe even reached Paris and the table of the Palais de l'Elysée!

The addresses in Nîmes are on their website. Below, the address in Uzès which is closer to the lodge!