Farz oaled d'ouessant part 2

I tried again. This time, I used the ingredients Iris told me last time, no egg. and I added less bacon and potato than last time. I think I prefer this farz. I like this texture. It's little more glutinous.

la boheme

la boheme, it's a new wine of Domaine de la senechaliere, Mr penot. the same cepage as his usual white wines, melon de bourgogne(muscadet). It's the same natural as I know. and I liked it! I love his wine!! Somehow, I think it's little more fruity than ever. and little honey. it went together with farz too.

Farz oaled d'ouessant

This is a food in Bretagne, France. I've found the recipe from Ovni, a Japanese free paper in Paris. The ingredients were potato, bacon, raisin, flour, milk and egg. The writer forgot how many eggs were needed, so that I used three eggs at this time. potato, 2 big ones, was cut into thin strips, like bigger than carrot râpées. Bacon, about 200g, was cut into cube or the shape as little finger. raisin was about 180g, 500cc milk and 150 flour.
Firstly, beaten eggs, add milk. while stirring the liquid, add flour little by little. Next, add potato, bacon, raisin, pepper, little salt. pour the liquid into the baking dish. the temperature is about 180 degree C, and it will take about 1h. easy cooking. I think I've never seen and eaten farz oaled. I'm not sure my cooking was succeed, but I liked this taste. I think it's little much eggs this time. I will try it again.