Sarthe stew is a traditional dish from the Pays de la Loire region, celebrating local ingredients since its creation in 1966. This hearty stew, reminiscent of a unique sauerkraut variation, has become a festive favorite, particularly during Christmas and New Year. Key ingredients include chicken, rabbit, pork belly, cabbage, and various vegetables, all simmered in white wine and cream. The dish was developed by chef Claude Oréal and has become a beloved part of regional culinary heritage.
Embracing the essence of local cuisine, the Sarthe stew is a celebration of farm-fresh ingredients. Originating in 1966, this classic dish has established itself as a beloved staple in the Pays de la Loire region, reminiscent of a unique sauerkraut variation. Its popularity has grown so much that it now graces the menus of many holiday feasts, particularly during Christmas and New Year celebrations. Join us in savoring the authentic Sarthe stew, the perfect hearty dish for your festive gatherings.
Essential Ingredients for Sarthe Stew
To serve four hungry diners, gather the following ingredients for your Sarthe stew:
- 140 g of chicken breast (preferably Loué or farm-raised)
- 100 g of boneless rabbit back
- 100 g of pork belly
- 100 g of green cabbage
- 80 g of mushrooms
- 130 g of potatoes
- 65 g of turnip
- 120 g of carrots
- 25 cl of dry white wine
- 20 cl of cream
- 2 tablespoons of walnut or peanut oil
- Salt and pepper to taste
- 250 ml of veal stock
Step-by-Step Guide to Making Sarthe Stew
Begin your culinary journey by slicing the rabbit meat, pork belly, and chicken breast into strips. Prepare the mushrooms by removing their stems, rinsing the caps, and slicing them. In a large pot, bring a generous amount of water to a boil, then add the cabbage leaves with a pinch of salt. Cook for five minutes before draining and setting aside. Meanwhile, peel the carrots and turnips, cutting them into sticks.
Next, dust the chicken and rabbit with flour, then sauté them in a pot with olive oil until they start to brown. After a few minutes, incorporate the pork, mushrooms, carrots, and turnips, cooking over high heat for about ten minutes.
Once the meat is browned, remove it from the heat and pour the white wine into the pot. Allow the liquid to reduce by three-quarters before adding the cream. Bring to a brief boil, and then return the vegetables and meats to the pot. Let the mixture simmer for five minutes. Serve your hearty stew hot, either plated or directly in the pot for a rustic touch.
The Origins of Sarthe Stew
The Sarthe stew, while showcasing local ingredients, was the brainchild of a talented Norman chef. In 1965, Claude Oréal, along with eighteen fellow chefs, co-founded an association dedicated to promoting the finest Sarthe cuisine. The vision was to create a signature recipe using regional produce. After a year of brainstorming without results, Oréal took it upon himself to develop the dish. He meticulously crafted the Sarthe stew, ensuring it featured only locally sourced ingredients. When he presented his creation to the association members, they were instantly impressed, solidifying the stew’s place as a cherished part of local culinary heritage—making it a fitting addition to Christmas celebrations.