Dating back to the Middle Ages, échaudé de Carmaux was made to mark a visit by the king to Saint-Louis in Albi. While the échaudé was already a well-known biscuit at the time, it was only in the run-up to this event that a baker named Jeannot had the idea to add aniseed.
This triangular biscuit comes from Ségala and is made of aniseed mixture cooked twice, including being immersed in boiling water. In general, échaudé de Carmaux is eaten as an appetiser or dessert. Traditionally it is soaked in Gaillac dry white wine and sugar for a whole night…
In Carmaux, a brotherhood is in charge of promoting this traditional biscuit, which is much-loved in the region.