The bull herder
To discover the culinary richness of the Camargue, delve into the history and recipe of gardiane de taureau. This iconic dish, appreciated for its tender meat and unique flavors, is a true culinary journey to the heart of Camargue tradition. The History of Gardiane de taureau A gourmet symbol of the Camargue, gardiane de taureau...
Picholine, the star olive!
In our region, the star of every good restaurant is the olive! And the star among stars... It's the picholine, of course! It's one of the culinary treasures of our region, and has been for centuries. This unique olive has its roots in Collias and is now the pride of the entire Gard region. Discover...
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The Saint-Gilloise agriade
A bed of capers, anchovies, gherkins, and onions, a nice piece of meat to simmer… This is the Saint-Gilloise agriade, an authentic and tasty dish. A treat for your taste buds! The Saint-Gilloise agriade or the mariners' stew is a typical dish from the Gard, a local specialty that the Saint-Gillois, Camargue peasants, and Rhône boatmen took...
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The crespeou
Authentic crespeou recipe (easy in less than 15 minutes). A typical Provençal omelet dish. As an aperitif or starter, you'll love this Mediterranean specialty! Crespeou is a traditional Provençal dish, particularly popular in the south of France. It's a kind of colorful, multi-layered omelet cake,...
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Beaucairoise beef
The best recipe for Beaucairoise beef, by a Beaucairoise! It's a comforting dish from the South of France, a slow-cooked beef stew with capers and anchovies. Beaucairoise Beef is a beef stew to which anchovies and capers are added at the end of cooking. Ingredients...
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Olive-themed variation, recipe from the Epicerie
A selection of olive-themed recipes created by Christine, Chef of the L'Epicerie restaurant in Beaucaire: green or black tapenade, quail and chicken in a black olive crust. For an aperitif, Christine offers her green olive cream with goat cheese or her black olive cream with almonds. For the main course: roasted quail or chicken thigh...
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Bull's milk, foie gras and prunes
A Camargue recipe for the holidays: how to revisit a bull gardianne? Here's the bull foie gras and prune candy by Damien, Chef at the Auberge de l'Amandin (Beaucaire). A magnificent starter for Christmas! If you have leftover bull gardianne and don't know what to do with it, here's a lovely way to...
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Beaucaire bread
Making your own bread is so satisfying! Here's the REAL recipe for Beaucaire bread, a long loaf with a thin crust and a honeycombed crumb, a bread that keeps perfectly. Beaucaire bread is unique in its design. It's a regional bread typical of Languedoc-Roussillon, particularly emblematic of Beaucaire where it is said to...
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The 13 Christmas desserts in Provence
Dive into the history of the 13 Christmas desserts, an essential Provençal ritual combining indulgence and sharing. Discover the origins of this tradition from the south of France. The tradition of the 13 desserts: a gourmet treasure from Provence. The tradition of the 13 Christmas desserts is an emblematic ritual of the Terre d'Argence and the south of...
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