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Saturday, April 21, 2018

Rouge des Prés AOC – The Very Best of French Beef. Rouge des Prés in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman
  

 
The Rouge des Prés AOC breed of cattle, originally called the Maine-Anjou, come from the old Province of Anjou, now included in the department of Maine et Loire. (Dining in the Maine et Loire, France).
  
One of the only four AOC cattle in France.
 
When the Rouge des Prés AOC is on the menu, you will be able to taste the very best of French beef. France grades its cattle and those with an AOC/AOP are the top of the top. For seven months every year, the Rouge des Prés freely graze on fresh grass, wild herbs and flowers. In the winter the same cattle are brought into the barns where they are may only be fed the dried grasses from the area in which they graze in summer. Only in the 120 days before they go to market may grains and cereals be added to their food.  Your cut of beef will not come from a young, stringy, tough piece of beef; all Rouge des Prés cattle must be at least two and a half years old before they go to market.  That’s enough time for them to have tender, tasty, gently marbled the meat. Drive through the department of Maine et Loire in the spring, summer, and autumn, and you will see the red and white to solid red or black cattle grazing. 
 
The breed was always dual-purpose, but beef is their primary use nowadays. Nevertheless, it’s not uncommon for farms to keep some of their Rouge des Prés cattle for milking.
  

Angers, home to the Rouge des Prés.

None of the Rouge des Prés cattle will ever have been exposed to antibiotics or growth hormones, and also by law, the calves must be raised by their mothers,   The farms where these cows come from are nothing like the vast UK and USA  feedlots where 1,000 plus cows are being fattened at any one time. The average size farm for the Rouge des Prés will have forty to fifty cows, and for each for and every cow, the farmer must have, by law, one hectare, 10,000 sq meters (12,000 sq yards), plus more land for bulls and calves.  For the best cuts of French beef choose the Rouge des Prés.

Rouge des Prés AOC beef on French Menus:

Carpaccio de Bœuf Rouge des Près au Jus de Yuzu, Frites – A beef Carpaccio from the Rouge Des Près beef prepared with yuzu juice and served with French fries, chips. (The yuzu is a Chinese or Tibetan citrus cross which is very aromatic. The Japanese popularized the yuzu, but the fruits on most French menus are now, in season, grown in France).
   
Le Pièce de Bœuf  Rouge des Prés aux Morilles et Champignons à la Crème –  A Pièce de Bœuf means the butcher’s cut, a cut that a butcher would take home for his or her family as it is appreciated for its real value. Here, the beef is served with a creamy morel mushroom and button mushroom sauce. The French butchers’ cuts are tender and flavorsome cuts from the rump that only French butchers have the patience to prepare.
 
Onglet De Boeuf Rouge Des Prés, Sauce Roquefort, Pommes Rissolées. -  A Rouge Des Prés US hanger steak or London broil, in the UK a skirt steak, here served with a Roquefort cheese sauce and cubed potatoes fried in butter. Pommes Rissolées are the closest French cuisine gets to North American hash browns.
   

Onglet De Boeuf
www.flickr.com/photos/68147320@N02/36040895761/
 
Entrecôte Rouge des Prés Grillée Sauce Bordelaise, Girolles Fraîches – A grilled Rouge de Prés rib-eye steak served with a Sauce Bordelaise prepared with wild chanterelle mushrooms. Sauce Bordelaise is a red Bordeaux wine sauce made with veal stock, butter, shallots, and herbs.

Filet De Bœuf  Maine d’Anjou Rôti, Écrasé de Pommes de Terre à l’Olive de Nyons, Sauce Au Vin Rouge De Saumur Champigny – A UK fillet of Rouge des Prés, (still on this menu as Main-Anjou beef).   This is a cut from the USA  tenderloin, accompanied by mashed potatoes prepared with Nyon olives and served with a red Saumur Champigny wine sauce. The Olive de Nyons AOP are roundish, black to violet colored Provençal olives.  The Saumur Champigny is one of the best red wines in the region.
   

A beef fillet, a cut from the tenderloin.
www.flickr.com/photos/nwongpr/29463060222/

Tartare De Bœuf  La Rouge Des Près  Aux Parfums De Truffe d'Été Steak Tatar from Rouge Des Près beef flavored with the summer truffle. The black summer truffle is a lightly scented truffle.

Despite the cattle’s hundred-year reputation when the farmers of the Maine Anjou cattle applied for an AOC and all the tests were passed the farmers were then told to change the breed’s name. .After many arguments, the farmers agreed to rename their Maine-Anjou cattle the Rouge Des Prés (which means the red meadow cattle).  Despite the name change in 2003, some chefs still put Maine-Anjou on their menus, Why the change, I do not know? The only competition for the name that I have seen is the very tasty, farm-raised pigeon, the Royal Anjou pigeon.
  

Ballotine of  Royal Anjou Pigeon,
Black Pudding, and Spiced Juices.
      
The market garden of France.

Maine et Loire is in the Pays de Loire; the region justly referred to as the market garden of France.  The City of Angers sits across the Maine and Loire Rivers and is very close to another five. Not surprisingly, the vineyards of Anjou, the Angevine vineyards, are the largest in the whole Loire Valley.
From here comes the poire Anjou, the Anjou pear, and the tasty Reine-Claude plum, the greengage plum, that was brought to England from here in the early 18th century by Sir Thomas Gage. Also from here comes the much appreciated Volaille de Loué, Label Rouge, red label, poultry. The Volaille de Loué poultry includes organically raised chickens, chicken’s eggs, ducks, geese, turkeys, and guinea fowl.
  

Anjou pears
www.flickr.com/photos/74444001@N00/11240994845/

Enjoying the wines of Maine et Anjou

Many dishes on Anjou menus will include Angevine wines, and six different wines roads will take you through villages and wine roads. The website is only in French but easily understood with the Google or Bing translate apps:

 
Anjou has over 35 different AOC/AOP wines. The most well-known include: Anjou Rouge, red; Anjou Gamay, a red wine best drunk young like a Nouveau Beaujolais; Anjou Villages, red; Cabernet d'Anjou, rose; Rosé d'Anjou, rose and Anjou Blanc, white. From the Anjou, Saumur wines come: Cabernet de Saumur, rose; Coteaux de Saumur, a medium sweet white; Saumur-Champigny, red; Cabernet de Saumur, rose; Crémant de Loire sparkling white and rose wines.
   
Anjou was an ancient province in France with its capital the city of Angers; the home of the Angevines. King Henry II of England, an ancestor of the reigning British royals, was born to a French Angevine family who ruled Anjou. It was only during the French revolution that Anjou was included in the new department of Maine-et-Loire.

Connected Posts:
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
  
 

 
 
 
 
Searching for the meaning of words, names or phrases
on
French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
    
Bryan G. Newman

Behind the French Menu
Copyright 2010, 2018.

For information on the unpublished book behind this blog contact Bryan Newman
at

behindthefrenchmenu@gmail.com

Saturday, April 14, 2018

Consommé - Consommés are Clear Soups That Provide a Single Note of Flavor That Will Sing to Your Taste Buds.

from
Behind the French Menu
by
Bryan G. Newman
  
with braised abalone, and pumpkin confit.
www.flickr.com/photos/warrenintheweeds/9709481712/

A consommé is a clear soup made from veal, beef, poultry, fish, seafood or vegetables; it will have been strained and entirely free of any bits and pieces; even the tiniest pieces will have been removed.  A consommé may be served hot, cold or jelled.  To really enjoy a consommé do not order one when you are hungry or when you have been tasting a strongly flavored dish beforehand. Order a consommé at the beginning of the meal, before an hors d’œuvre or entrée; then you may enjoy the pristine taste.
  
Trout consommé with sunchokekale, mousse.
www.flickr.com/photos/silvershaina/16070759300/

Behind many of the great sauces and soups that you will find on French menus are variations of the consommés that may also be on your menu. 
 
Consommés on French Menus:
 
Consommé  Célestine - A vegetable consommé garnished with thin slices of a plain crepe. The name Célestine comes from a natural crystal, and is used as the name for many dishes in French cuisine though most have no relation one to the other.

Consommé de Bœuf et ses Quenelles à la Moelle  - Beef consommé served with quenelles flavored with beef bone marrow. The quennels in this menu listing will be meatballs mixed with a pate chou pastry dough so that they will not be all meat.  The dough makes the meatballs lighter and able to portray the flavor that the bone marrow brings. The original quennels were only made with pike, the fish; but, they became so popular that versions are now made with meat. poultry, other fish, and vegetables.
  
Chicken consommé with vegetable quennels.
www.flickr.com/photos/16989146@N06/4509580916/
   
Consommé de Canard au Poivre Timut - A duck consommé flavored with Timut pepper. Timut is a Nepalese pepper, similar to Szechuan pepper but with a grapefruit tang.

Consommé de Langoustine – A consommé made with the shells of  Dublin Bay prawns.
  
Consommé de Poule au Cerfeuil et Aromates – A chicken consommé flavored with chervil the herb, along with other herbs.  A poule is an older chicken that is no longer is laying any eggs; they find new careers as boiling fowls. These older chickens have a great deal of flavor in their bones and are perfect for consommés and other soups where chicken plays an important part.
  
Consommé with a meringue of quail eggs,
apple, black and white truffles, pasta and spinach
www.flickr.com/photos/cyclonebill/4253975987/
 
Consommé de Volaille et Brunoise de Légumes Racine – A chicken consommé served with brunoise cuts of root vegetables.  The root vegetables used in French cuisine include turnips, (navets) parsnips (panais) and Swedes (chou-navets or rutabaga). French culinary tradition encourages the chef to show how a dish is prepared and served and the French Brunoise cut for vegetables is tiny squares about 2mm x 2mm x 2mm (1/16’ x 1/16” x 1/16”).  
    
Ravioles au Foie Gras, Consommé de Bœuf – Ravioli filled with fattened duck liver served in a beef consommé.

Double consommés.

A consommé double, a double consommé; this is still a clear soup but has a rich, sometimes booming taste.  Double consommés are the secret behind the preparation of many soups and sauces where they provide the underlying flavor.
   
Double Consommés on French Menus:

Consommé Double de Bœuf aux Xeres – A double beef consommé flavored with sherry. 
   
Double Consomme

Consommé Double de Homard A double lobster consommé. This consommé is made with the shell of the two-clawed European lobster, a very close cousin of the North American or Maine lobster.  It is the lobster’s shell alone that will be providing the taste, much like the bones used in meat or chicken consommés.

Cold and jelled consommés.

Consommés may also be served cold, and they will be on menus as a consommé froid, a chilled consommé, or as consommé glacé, a jelled consommé, both are beautiful in the summer; smooth and refreshing.

Cold, chilled and jelled consommés on French menus:
 
Consommé de Boeuf en Gelée – A cold jelled beef consommé.
  
Chilled tomato consomme.

Consommé Froid à la Chair de Tourteaux A cold consommé made from the meat of the edible brown crab.  This crab is the most popular in France and in season will be on nearly all seafood restaurant menus.
 
Consommé Froid de Crevettes Grises – A cold consommé made from one of the tastiest of all shrimps, the sand shrimp.
 
A consommés lié.
 
Consommé’s that are turned into velvety soups by the addition of cream and egg yolks added just before serving may be offered as veloutes, a separate group of soups, or as a  consommé lié.
 
A consomme lie on a French menu:

Consommé Lié de Boeuf – A velvety, creamy, beef consommé.

Connected Posts:
 
 


 
 
 

 
 
 
 
  
 
 
 
 
 
 
Searching for the meaning of words, names or phrases
on
French menus?
 
Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
     
Bryan G. Newman

Behind the French Menu
Copyright 2010, 2018.

For information on the unpublished book behind this blog contact Bryan Newman
at

behindthefrenchmenu@gmail.com