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The bull Camargue was the first beef to receive an AOP in 1996. It is the basic ingredient of a typical local dish: gardiane. A true tradition.
In the Camargue, the bull is king. On the territory, there are more than 20,000. In the farms, there are the stars and those intended to make meat. Wild, strong in taste, it is little known to the general public. However, since 1996, it has held a quality label, the AOP label, an asset for breeders. “It’s true that this Camargue bull meat brings a plus. It generates significant income. We are between 40 and 50% of our farm income”, assures Emmanuel Lescot, owner of the Soumade herd. To obtain the AOP, the bull must be a local child, born, bred and slaughtered in the Camargue.
This meat is the main ingredient of a typical dish: gardiane. “To make gardiane, you have to marinate the meat, at least overnight”, reveals Eliane Groul. With onions, cloves, herbs and a liter of red wine. The next day, brown the bull with onions, bacon bits and tomato purée. Then cover with marinade over high heat, pour the pitted black olives and simmer. And to taste it, nothing better than an evening in the Camargue tradition.