It's finally getting cold here

It's finally cooling down some in Paris, so I made my first cold-weather dinner: kig ha farz, a Breton stew with two kinds of dumplings, served with lipig, a shallot sauce.

The stew


The stew

  • 1 pound of cubed chuck
  • 1 ham hock, or 2 pork sausages
  • 2 marrow bones
  • 3 carrots
  • 4 small potatoes
  • 1 cabbage
  • 1 onion
  • whole cloves
  • several sprigs of thyme
  • 2 bay leaves
  • water

The dumplings

  • 1 cup buckwheat
  • 1 cup white flour
  • 2 tsp salt, separated
  • 1 Tbsp granulated sugar
  • cold water

The sauce

  • 4 shallots
  • 1 stick salted butter


  • 1 ceramic-covered marmite
  • 1 frying pan
  • 2 Hessian sacks or 2 sheets of muslin/cheesecloth
  • twine
  • rangetop
  • 2 mixing bowls

Cook time

3 to 4 hours.


Peel and coarsely chop the carrots.

Cube the potatoes.

Roughly chop the cabbage.

Peel the onion and stud it with whole cloves.

Peel and mince the shallots.

In one mixing bowl, combine buckwheat and 1 tsp salt.

In the other mixing bowl, combine white flour, sugar, and remaining tsp salt.

Pour cold water into each mixing bowl and stir until a gloopy dough consistency is achieved. Place each dough in a separate Hessian sack or pouched sheet of muslin or cheesecloth; tie closed with twine.

Tie the thyme and bay leaves into a bouquet garni.


Brown the cubed chuck, marrow bones, and ham hock or sausages over medium heat in the marmite.

Add the onion and two bags of dough and add water until the meat and dough is covered.

Simmer uncovered over medium heat for 2 hours.

Remove the marrow bones and scoop the marrow into the frying pan.

Add potatoes, carrots, and cabbage to the marmite. Add more water if needed to cover everything. Simmer over medium heat for 1 additional hour.

Melt bone marrow and butter in frying pan, add minced shallots and sautee until transparent and mushy.


Kig ha farz is served in two courses.

First course

Ladle broth from the marmite into mugs or small bowls and serve hot with slices of bread.

Second course

Retrieve the two dumpling bags from the marmite. Extract the white flour dumpling and slice it. Extract the buckwheat dumpling and crumble it. Plate the crumbled dumpling as if it were couscous.

Using tongs, retrieve chunks of meat and vegetables from the marmite and plate them on top of the crumbled buckwheat dumpling. Plate the sliced white flour dumpling. Spoon the shallot sauce over the meat, or serve separately as a condiment.