A traditional dish from Valgaudemar and Le Champsaur, this speciality whose name means "donkey's ears" is named after the wild New Zealand spinach whose leaves are shaped like a donkey's ear when fully grown. It's a gratin made with wild spinach and lasagne or pancake batter.
Traditionally, small circles are cut out of the pastry or batter and poached in salted boiling water. Then they are alternated with a layer of spinach in its juice, a layer of béchamel, then a layer of grated tomme cheese. You can have as many layers as you like.
In general, oreilles d'âne is served with a white wine from the Alpilles, Hautes-Alpes or Alpes-de-Haute-Provence.