Europe 1 18:00, 02 October 2023
Each week, a dish of the day is made. This Saturday, it is the chef of the Bistrot des Tournelles in Paris, Geoffroy Langella who delights the table. Aged 34, son of a butcher / butcher / butcher / caterer, he cooks a Provençal stew for our guest Emmanuelle Jary. He likes to please with the juice and sauces of his dishes. He makes a Provençal stew, according to a family recipe of more than 20 years that he takes from his father.
In tasting, an organic Beaujolais from Domaine Thillardon in Chénas.
Provençal daube by chef Geoffroy Langella, chef of the Bistrot des Tournelles in Paris
https://www.bistrotdestournelles.com/
Recipe:
Ingredients for 4 people
-800g of paleron or scoter with pot-au-feu
-5 carrots
-3 onions
-Garlic
-250g tomato pulp
-2L of red wine
-20g dark chocolate 70%
-Cornflour
-Some olives
-Salt
-Pepper
Preparation
-Preheat your oven to 180 °
-Cut the meat into cubes and then sauté it in a casserole that goes to the oven with a little grape seed oil and olive oil
-Chop the onions, peel and cut the carrots into 5cm bevels
-Remove meat
-In the same casserole, sauté the onions and carrots
-Put the meat back
-Add 2 tablespoons of corn and tomato pulp
-Bring to a boil
-Add the wine to cover the meat, salt and add a few branches of thyme then bring to a boil again to cover to evaporate the alcohol from the wine
-Bake over covered fire for 3h-4h at 180 °
-Adjust the seasoning according to your taste and add the chocolate to thicken the sauce
The meat is well cooked and tender when it comes off slightly under the knife