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gardianne de taureau
cowboy beef stew from the Camargue
A French cowboy on a white Camargue pony herding the black bulls in the Rhône delta is a gardian. The wiliest bulls are destined to participate in the bloodless Courses Camargueses, others end up in stew.
And the gardian’s favourite meal, popular throughout the area even among city slickers, is gardianne de taureau, beef stew steeped in red wine and seasoned with bay leaf, thyme, dried orange peel, vinegar, onions and garlic and served with the local riz.
Text © Dana Facaros
Images by Arnaud 25, Firemon51