Matelote of eel with chef Bargibaux, the restaurant La Grange in Bélis

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Matelote is a recipe from traditional French cuisine. It is made from one or more kinds of fish. Freshwater or sea fish cooked in a marinade of red wine or white wine accompanied by a few vegetables, generally served with a matelote wine sauce.
The chef of the restaurant La Grange in Bélis, Dominique Bargibaux, works with eel throughout the year thanks to his artisanal preserves. By re-listening to the program of the day, he gives you his recipe for the “Eel stew in red wine” step by step. A real treat for all fans.

“Eel Matelote” by Dominique Bargibaux, La Grange restaurant in Bélis. © Radio France
– CWM

A nice special meal this Sunday, March 6 at the restaurant La Grange de Bélis

The chef invites you to come and taste his special menu on Sunday in his restaurant, a menu prepared around local products such as snails from L’Escargot du Brousticot in Saint-Maurice-Sur-Adour or braised pig from Mathieu Baqué butcher in Roquefort . Reservation on 05 58 51 87 92.

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