Gardiane de taureau
Bull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.
What makes it gardiane de taureau
- Taureau de Camargue — dark, lean and gamey.
- Red wine, onions and garlic, cooked a long time.
- Black olives in the pot, and Camargue rice alongside.
Where it comes from
It's named for the gardians, the mounted herdsmen who work the black bulls and white horses of the Camargue, the marshy delta where the Rhône meets the sea. The bulls are raised for the course camarguaise, in which they aren't killed, and their meat has its own protected name.
It's cooked much like a daube, in a heavy pot for a long time, and it comes to the table with Camargue rice — grown there partly to wash the salt out of the land.
How it varies
- With beef
- Away from the delta, cooks use stewing beef.
Be the first here
Start your own gardiane de taureauNo one here has made gardiane de taureau yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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