'donkey's ears') is a traditional recipe of the Valgaudemar and Champsaur valleys and the region around La Salette-Fallavaux in the French Alps.

The dish acquires its name from its key ingredient of wild spinach, which at maturity have leaves likened in shape to a donkey's ear.

[1][2] The tradition recipe was to use small round pastas cut into pieces, which were poached in salted water, layered in a gratin alternating with spinach leaves cooked au jus, béchamel sauce and grated tomme, and baked.

[3] In the village of La Salette-Fallavaux, oreilles d'âne were made of large ravioli garnished with chard or poached spinach, topped with béchamel sauce and au gratin.

[citation needed] Today lasagna or crouzet [fr] (see crozets de Savoie) is used in alternating layers with creamed spinach and grated cheese.