Boeuf Bourguignon Les Terrines du Morvan

Every region of France has its own style of Beef stew but this version from the heart of Burgundy is, of course, the French classic. The very slow braising technique used by Benoit means that there is very little evaporation and ensures that all the aromas are kept in the dish. Locally bred Charolais beef are sourced by Benoit from the farms and markets around Beaune. Charolais are the most important meat breed in France and their meat is very tasty and low in fat, just perfect for this dish. I think the best idea is to heat on one day in a saucepan and then to leave the covered dish in a cool place for 24 hours. Then simply reheat the dish the following day. Personally I like to eat the meal in a bowl with fresh crusty bread to mop up all that wonderful sauce. . Never mind what they told you at school, it’ll be worth it! New season boiled potatoes is an option (very easy) or buttered noodles or rice. For vegetable, buttered peas are both simple and traditional.

Boeuf Bourguignon 850g (Serves 3)

Paupiettes de Veau a la Normande La Chaiseronne

Jean Luc Blandin is the first butcher in Normandy to be granted the prestigious Fabrication Gourmandie award. The award is given to very few producers and they must all adhere to the highest standards of care both in respect of husbandry (all the veal is ethically reared) for the livestock and in respect of their own production methods. He has even appeared on French TV! Every Saturday morning he visits three or four of the farmers from whom he buys to ensure that all his meat is of the very highest quality. The paupiettes (parcels) are carefully wrapped around a mixture of pork and herbs and then cooked in a sauce based around the world famous cream from Isigny. Locally grown carrots and onions are added together with the hand picked Paris mushrooms from the caves around Falaise. Carefully pour the contents into a saucepan and very gently heat. You can serve the dish on a bed of rice but all you need to accompany the dish are some crunchy green beans or mange-tout.

Paupiettes de Veau a la Normande 750g (Serves 3)

Poulet Sauce Marengo Conserverie St Christophe

The legend concerning this meal is that Napoleon ate the dish after victory against the Austrians at the battle of Marengo in 1800. Being superstitious he ordered the dish to be prepared after every battle, he even had his cooks preparing the dish at Waterloo! This is another masterpiece, refined over many years, from one of the first firms that I ever bought from in France. Patrick has agreed (somewhat reluctantly it has to be said) to make the dish using only chicken fillets and so no bones and more meat! The fillets are firstly browned in butter and then cooked in a wine based sauce with tomatoes, garlic and mushrooms. To make the meal even more special put a glass of Brandy into the saucepan some 10 minutes or so before serving and stir carefully into the sauce. You can serve with boiled new potatoes or plain buttered noodles. Personally I eat the dish on a bed of rice. Delicious.

Poulet Sauce Marengo 750g (Serves 3)

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