Showing posts with label shiraz. Show all posts
Showing posts with label shiraz. Show all posts

Bœuf Fin Gras du Mézenc AOP. The Finest Beef in France and Only on French Menus Between February and Early June.

Bœuf Fin Gras du Mézenc AOP. The Finest Beef in France and Only on French Menus Between February and Early June.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 


Finely marbled beef.
Photograph courtesy of Alpha
www.flickr.com/photos/avlxyz/4450266254/

 

The Fin Gras du Mézenc AOP cattle are raised in the high-altitude pastures of France's Mézenc Massif, which spans the Ardèche and Haute-Loire departments in the Auvergne-Rhône-Alpes. The Fin Gras du Mézenc cattle yield a truly exceptional beef that begins here where the pastures are over 1,100 meters high and the rich grasses, upon which the cattle graze for over six months a year, include over forty different herbs and mountain flowers.  These AOP-certified cattle have finely marbled beef and will only be on the menu between February and early June. The cognoscenti, with calendars in hand, watch specific restaurants that feature this beef on their menus every year.

This remarkable beef is a seasonal delicacy, available only between February and early June. Discerning diners eagerly anticipate its arrival, tracking specific restaurants.  However, even in Paris and Lyon—France’s two capitals of fine dining— relatively few French diners have the opportunity to taste this remarkable beef, as less than 800 head of cattle reach the market every year in a country of over 68,000,000 people.  While excellent for steaks, the actual depth of this beef's flavor and texture is best experienced in slow-cooked dishes like stews and roasts, where its unique characteristics can shine without the dominance of grill or frying flavors.

 


Hikers with a farmer and his calf in Mézenc
Photograph courtesy of Peter Lorre.
www.flickr.com/photos/weddingwithedouard/1073177953/

 

On a few select menus between February and early June:

Belles Tranches de Bœuf AOP Fin Gras du Mézenc Justes Marinées et Condiments d’une Béarnaise –Beautifully marinated Slices of AOP Fin Gras du Mézenc Beef with Béarnaise Condiments (This dish sounds like a Fin Gras du Mézenc take on a Carpaccio).

Condiments d’une Béarnaise - The flavoring elements that define Sauce Béarnaise, though possibly it's just menuise, the language of menus.  At the same time, it may be that Sauce Béarnaise itself is a prominent feature. Ask.

 

Pièce de Bœuf Fin Gras du Mézenc à la Plancha et Purée aux Cèpes – A large steak prepared on a plancha accompanied by mashed potatoes and French porcini mushrooms.

Pièce de Bœuf – Can translate as a large steak and this is often the case, especially in a restaurant setting. However, check the price and ask for more information.

A Plancha or Planxa  - An original Basque cooking tool. The plancha is a flat iron sheet, almost one and a half centimeters (0.6”) thick that provides a very even method of cooking that uses very little oil and results in a taste of its own. The modern plancha may look like the flat cooking plate of a fast-food restaurant, but look again carefully, it has three times the thickness and produces a very even heat. (Apart from the Basques the Spanish also claim ownership of the plancha).

 

Bourguignon de Boeuf  "Fin Gras du Mézenc" AOP A beef Bourguignonne made with the beef from the Fin Gras du Mézenc AOP

Bœuf à la Bourguignonne - A beef stew braised in a red Burgundy wine that is so much part of French cuisine that it will, in the winter, be on menus all over France.  The meat will have been marinated for 24 hours in a dry red Burgundy wine, and that is the secret. No other wine will do. After marinating, the beef will be allowed to cook slowly with added wine, veal stock and vegetables. Bacon, in the form of lardons, bacon pieces, may sometimes be added for flavoring; the dish will, traditionally, be served with boiled potatoes.  

 

Bœuf Bourguignonne

 

Tartare Fin Gras du Mézenc de en Rouleau, Croquette de Joues et Queues de Bœuf au Sésame – A steak tartar from the Fin Gras du Mézenc rolled and served alongside fried croquets made with beef cheeks and ox-tails flavored with sesame. Instead of the typical mound of tartare, here it’s served shaped into a roll, possibly within some kind of edible "roll" (like a spring roll wrapper), though that’s less likely for tartare.

Croquettes -Small, breaded, and deep-fried rolls or balls, typically containing a thick mixture of finely chopped meat, fish, or vegetables bound with a béchamel sauce or similar binder. The name comes from the French word croquer, meaning “to crunch,” which is exactly what you get on the outside. The meat comes from beef cheeks and ox-tails decorated with sesame.

Joues de Bœuf - Beef cheeks are a cut of meat that is well-suited to slow cooking, becoming incredibly tender and flavorful when braised. They are a popular choice in French bistro cuisine.

Queues de Bœuf - Oxtails are also a cut of beef ideal for long, slow cooking, resulting in a rich, deeply flavored, and tender meat that easily falls off the bone.

Au Sésame: This means "with sesame" or decorated with sesame. This suggests that toasted sesame seeds are incorporated into the croquette mixture or used as a coating, adding a nutty and aromatic dimension to the dish.

 

Steak Tartar

Photograph courtesy of NwongPR

www.flickr.com/photos/nwongpr/6999679796/

    

Côte de Boeuf de Fin Gras du Mézenc, Simplement Poêlée, Jus Corsé à la Syrah (pour deux personnes) - A bone-in beef rib simply fried in a jus corsé, the natural cooking juices, flavored with a Syrah red wine.  This serving is for a minimum of two diners as a beef rib is a very large portion.

Jus Corsé - The natural cooking juices and Syrah red wine flavors this sauce. (Syrah is best known outside France as Shiraz).

 

Here on the Mézenc Massif, one may begin to understand the importance of the French concept of Terroir.  Terroir refers to a single location where land and climate combine to produce consistently superior and unique food products, wines, and, in this case, the finest beef. Here, the contribution of nurture and nature clearly shows the difference. Other French AOP cattle are specific breeds, and the Fin Gras du Mézenc is not. They are mixed herds, and the taste can only be down to Terroir.      

Before being taken to market, the Boeuf de Fin Gras du Mézenc must have passed two summers freely grazing on the Mézenc Massif above 1,100 meters. When they are brought down for the winter, they may only be fed hay that was grown in the same pastures where they grazed in the summer, along with limited amounts of cereal and other naturally grown products.

 


Mont Mézenc, 1754 meters
and  La Grosse Roche, Haute-Loire.
Photograph courtesy of Olive Titus
www.flickr.com/photos/96064256@N04/35865172485/

The cattle are only sent to market from February through June, which means that the youngest animals are sent to market at 24 months, while most are over 30 months old. As with all AOP cattle, they must be raised without the use of antibiotics and growth hormones, and the calves must be raised by their mothers.

How do you know the beef really is the Fin Gras du Mézenc?

The Fin Gras du Mézenc AOP also has traceability, which prevents other cattle from being sold under this valuable name. All animals raised for sale will have a piece of cartilage taken from their ears, which allows a DNA test to be made at any time during the marketing of the beef.  Now high-tech tests can connect the meat on your plate to the farmer who raised the beef.

The Mézenc Massif is very sparsely populated; for the visitor, this area offers a view of a distinctly different France well away from the crowds.  Even in the winter, when the Massif has cross-country and some downhill skiing, those who visit are the sports lovers who want to get away from the crowds in the most popular skiing areas. In the summer, there is rock climbing, hiking, fishing, and mountain biking.  


Winter in the Mézenc Massif
Photograph courtesy of Gabriel De Siam
www.flickr.com/photos/gcardaire/39972710994/ 

The Fête du Fin Gras du Mézenc


The first weekend of June is the Fête du Fin Gras du Mézenc AOP, the feast of the Fin Gras du Mézenc AOP. During the fête, each of the villages around the area grew from a few hundred inhabitants to 4,000 and more. All visitors will come to watch parades of cattle, along with sales of other farm-made products, including local cheeses, conserves, honey, and more.

The festive dinners based on the Fin Gras du Mézenc AOP are the main attractions.  The villages in the départements of Ardèche and Haute-Loire alternately divide the responsibilities for the fête.  The Fête's website is in French, but it can be easily understood with the help of the Google Translate or Microsoft Translate apps.  The French government tourist office will also have the names of the villages hosting next year's fête

https://www.maisondufingras.com/f%C3%AAte-du-fin-gras

 


Farmer with a young bull he is bringing to the fete.
Photograph courtesy of the Maison du Fin Gras du Mézenc

    


Parade in the Fête du Fin Gras du Mézenc
Photograph courtesy of the Maison du  Fin Gras du Mézenc

 

Sel de Cistre
Salt of Alpine fennel 

If you are in the area of the small village of Chaudeyrolles at any time of the year, in the Haute-Loire, visit their Maison du Fin Gras du Mézenc AOP; their information center for these fine cattle. Here, they will tell you all about their cattle, emphasizing their traditional methods of farming, show videos, and also offer recipes. The information center also sells jars of Sel de Cistre, a salt made from the plant called the Cerfeuil des Alpes or Fenouil de Montane, also known as Alpine fennel. According to the locals, this wild herb adds tremendous flavor to any steak.     

Cerfeuil des Alpes, Cittern, Fenouil de Montagne or Fenouil de Alpe

Alpine Fennel

Photograph courtesy of Biodiversity Heritage Library

https://www.flickr.com/photos/biodivlibrary/6298809304/

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

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