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|
 Preparation of chabrot | |
| Alternative names | faire chabròl,fà chabroù,godala,godaille,goudale |
|---|---|
| Course | at the end of the soup |
| Region or state | Occitania |
| Serving temperature | tepid, lukewarm |
| Main ingredients | red wine in oily stock |
Faire chabrot (Occitan pronunciation:[ˈfajɾetʃaˈbɾut]) orfaire chabròl (pronounced[...tʃaˈbɾɔl]) is an ancientOccitanian custom whereby at the end of asoup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in large gulps.[1]
Chabrot was usually performed with soups such as bréjaude orgarbure.[2] This action required a traditional container used for serving soups, such as a deep, spherical bowl or dish.[3] This container usually had no handles, was made of clay, in a dome form and somewhat narrow.[3] This practice was very popular historically. It is still practised today notably among older people in the countryside.
People from Périgord performfà chabroù, in Limousin one performschabrot, while in Provence,Frédéric Mistral explains thatcabroù comes from the Latincapreolus. Tofaire chabrot, therefore, is "to drink like a goat." InPoitou and inSaintonge, the word "godaille" is also used. In Gascon, they use the termgodala (likely ametathesis ofgoulade, "gulp"[4]).
The practice may have arisen in places where food was scarce but wine was plentiful (and perhaps of low quality), as it ensures that essentially all the soup is consumed but some small amount of wine is likely to go to waste.
This practice appears to have existed north of the Loire: in the last volume ofChronique des Pasquier,Georges Duhamel writes of a longstanding practice, "It was a custom of my father," which was calledchamporot and was chabrot.
Chabrot continues, notably in the Southwest of France. Jean Rebier (1879-1966), founder of the revueLemouzi, describes the practice of chabrot as still relevant, "The soupe is regularly followed by a nice chabròl." Just as the ethnologist Albert Goursaud, deceased 1975, still talks about in the present, in his bookThe traditional rural society of Limousin: ethnography and folklore of Haut-Limousin and Basse-Marche published the year after his death. In his work, he distinguishes lost traditions from those that continued at the time he wrote it. Chabrot was performed commonly, at least in the countryside, just until the middle of the 20th century.
CatalanJaume Fàbrega, born in 1948, indicates inCuina del país dels càtars that while young, he witnessed at homelo cabròt.[5] Roland Manoury, musicologist and poet of Auvergne, created a march of glory for chabrot that is traditionally accompanied by accordion. Its refrain asserts:[6]
À la soupe! À la soupe! | To the soup! To the soup! |
Today, chabrot is considered an old and rural gesture, but on certain occasions it can be performed in all environments, in a spirit of conviviality and friendliness. During a meal between gastronomists, Philippe Faure-Brac, best sommelier (wine steward) in the world in 1992, owner of « Bistrot du Sommelier » in Paris, and member of GJE,[7] rose and asked for permission to performchabrot with the rest of his cream of mushroom soup and some 1998 Cheval Blanc. Pierre Lurton, director of the societies of châteaus of Yquem and Cheval Blanc, replied by pouring the bottom of his glass into the soup. Everyone did the same. This modern version of chabrot consisted of tasting the mixture with a spoon, but no one drank directly from the dish.[8]
The dictionary definition ofchabrot at Wiktionary
