Sometimes called râpéeforézienne orstéphanoise,râpéeused to be much appreciated by peasants, because it was inexpensive and easy to make. It is a mixture of raw, grated potato, beaten eggs, sometimes cream, salt and pepper. The resulting mixture is fried in butter or oil, giving a dish somewhere between a tortilla and a potato cake.
On the menu of numerous restaurants in the region, râpéeis served as it is, with a green salad, or with charcuterie, or roast meat. To achieve the best results, it is advisable to use potatoes which are floury and slightly sweet.