Showing posts with label terroir. Show all posts
Showing posts with label terroir. 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/

------------------------------

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" (best when including the inverted commas), and search with Google, Bing, or another browser.  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

Connected Posts:

What are the AOCs and AOPs on France's Foods and Wine labels?

Carpaccio on a French Menu. How to Order a Carpaccio in France.

Côte, Côtes, Côtières - A Bone-In Rib Steak, a Rib Roast, a Wine Growing Region, the Coast, and More. All will be on French menus

Dining in Burgundy. Cuisine Bourguignonne and the Dishes … à la Bourguignonne.

France’s unique cuts of beef from the rump (or close to). Araignée, Merlan, Poire, Langue de Chat. They are also called the Butcher’s Choice.

Jus – Fruit or Vegetable Juice and/or a cooked dish’s natural juices on French Menus.

The Plancha or Planxa in French Cuisine. The Plancha on French Menus.

Queue De Bœuf Oxtail. A Tale of an Ox’s Tail in French Cuisine.

Sauce Béarnaise, its Creation, its Creator and its Connection with Béarn. Sauce Béarnaise in French Cuisine.

Tarragon, the herb; in French that is Estragon – Tarragon is an Important Herb in French Cuisine and is part of the herb group Les Fine Herbs and Sauce Béarnaise. 

Tartare - Tartar on French Menus. Steak Tartar, Fish Tartar and Vegetable Tartar.

The Cèpe Grows Wild in France. The Cepe is the French Porcini Mushroom. The Mushrooms Of France III.

The Plancha or Planxa in French Cuisine.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010, 2013, 2016, 2019, 2025

Chablis; One of France's Finest White Wines and Chablis the Town.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 


Chablis Grand Cru.
Photograph courtesy of Dale Cruse.
www.flickr.com/photos/dalecruse/8706768713/

Chablis AOP is a dry, crisp, white wine produced from Chardonnay grapes around the town of Chablis in the department of Yonne, Burgundy that since 1-1-2016 is part of the super region of Bourgogne-Franche-Comté.

The town of Chablis, despite its famous name and history, is still a small French town; albeit an exceptionally pretty one.  If you are driving to Chablis, remember it is a small town. You may quickly drive through the town and be back out among the grapevines before you realize you have exited the town. We did that!  We, of course, did turn around and drive back. In the town center, we found an inviting looking restaurant to sample the local cuisine, and, again, of course, to order a bottle of Chablis.

The entrance to Chablis
www.flickr.com/photos/jamesonfink/13187892615/
                                
Despite its size, Chablis and its immediate area have quite a number of hotels, B & Bs, restaurants, and, of course, wine shops. You may also choose to stay in the towns of Avallone or Auxerre; both are about 20 km (12 miles) from Chablis.  We stayed in an excellent hotel in Avallone. The hotel is built on the sight of a post house where Napoleon I had once watered his horse!  Auxerre has many more hotels, but none whose claim to fame competes with Napoleon and his horse.
   
Vineyards in Chablis

 
In books on pairing wines, Chablis has always been one of the wines recommended to accompany oysters.  (The other favored choices are Muscadet, which comes from the area close to the city of Nantes in the Pay du Loire, and, of course,  Champagne).  Chablis and oysters are an interesting coincidence. The vineyards around Chablis are all set above an ancient limestone landmass with many fossilized oysters. Those old oysters must have spread the word, and so the wheel of life goes on.

Choosing a Chablis

French Chablis is very different from most of the New World versions I have tried. However, I am not an educated wine maven, and with hundreds of producers and four appellations when we arrived in Chablis, I needed help.  Luckily, in the restaurant we had chosen, there was a friendly and knowledgeable sommelier, and I had an up-to-date book in French wines. We discussed our interest in Chablis along with our budget. The sommelier suggested a reasonably priced wine that turned out to be fabulous. This was a Chablis from one of the lower Chablis appellations, but good sommeliers know a great deal more than just the names, the price, and appellations.  More about Chablis appellations and the information they contribute later. While we were enjoying our lunch and our wine we overheard the couple on the table next to us discussing their dissatisfaction with a much more expensive Chablis.  They had chosen a top of the line Chablis from the wine-list, it had been their own choice.  As with other wines, so with Chablis, the price does not guarantee any more than how much you will pay. More about the different Chablis Crus and grades toward the end of this post.
     
Chablis on French menus:
  
Cassolette d'Escargots au Chablis – A dish of snails served with a Chablis based sauce.
   
Bottle and glass of Chablis
www.flickr.com/photos/x1brett/46088122924/

Filet de Raie au ChablisSkate, the fish, sautéed with Chablis. In the UK, skate is mostly seen when deep-fried in batter and sold in fish and chip shops. However, in France, skate will be served in the finest restaurants. In French kitchens skate be may be baked, poached or sautéed, but never deep-fried. Dishes with skate will be served hot with a butter or wine sauce, as skate tends to jell when cold.

Paupiettes au Saumon Sauce Chablis – Rolled filets of salmon cooked in a Chablis based sauce.
 
Poire au Vin de Chablis - Pears cooked in Chablis. 
   
Chablis vineyards
www.flickr.com/photos/lreivilo/2741453629/
  
Sauté de Queues d'Écrevisses, Brunoise de Petits Légumes au Chablis  - Crayfish tails sautéed with Chablis and served with finely cut young vegetables.  Brunoise is one of the important sizes in the French world of chopped fruits and vegetables, it denotes a cut about 2 mm (0.08”) thick.

Chablis has a number of unique local dishes that may also be on your menu. They include Jambon Chablis, ham cooked in Chablis, and a locally made Andouillette AAAAA sausage.
    
N.B.: When a sommelier or a wine-list only offer wines that are above your budget, then that is the time to choose a house wine. Most French restaurants, outside of some of the more exclusive,  have house wines that have been chosen with their regular diners in mind.  House wines will be approved by the sommelier and in smaller restaurants by the owner and the chef; the wine will be priced to keep the regulars returning.

French Chablis is made from very close to 100% French Chardonnay grape with a taste that is quite different from most New World Chardonnays that I have tried. Maybe it is the barrels, maybe its science, maybe it is the terroir. (Worry not, I will not get into terroir here).  Whatever the reason, French Chablis is different from other French wines made with Chardonnay grapes.
 
The town of Chablis and some twelve villages linked to her have festivals and fetes almost every month of the year. These celebrations are not only about the Chablis wines, though a sizeable number are.  The festivities include concerts, artist’s festivals and more.
   
The Sereign River flows through  Chablis
   
Finding the dates of Chablis linked festivals and fetes.
      
You may check the dates and places of wine and food celebrations throughout France when still in your home country through the local French Government Tourist Office. For Chablis tourism the town’s visitor information website is www.chablis.net.  If you are already in Chablis, the tourism information office is on the town’s main street:  1 Rue du Maréchal de Lattre de Tassigny.
      
Ask the Chablis tourist information office for a map of the town and a map of their Chablis  Route des Vins, their Chablis wine road.  Then request information on the town’s and surrounding communities’ celebrations and farmers’ markets.  With all that information, you have the perfect way to explore the area, including stopping off for wine tastings and joining in the celebrations that coincide with your visit.  The Chablis Route des Vins also passes quite a number of restaurants; choose one to enjoy lunch or dinner.
     
The most important wine fete in Chablis itself is the Fête des Vins de Chablis, the fete of Chablis wines. This fete it is held on the fourth Saturday and Sunday in October.  Additionally, the entire department of Yonne, which includes Chablis, celebrates its many different wines on the first Saturday in May. The town of Chablis, of course, will be doing its part.
            
Seeing the town of Chablis

Inside Chablis, you do not need a car. Just park and walk around the town.  Walk along streets that were laid down in the late middle ages with some of the original houses remaining.  Visit its two churches, one of which dates back to the twelfth century the other to the 18th. Both churches were rebuilt in the 19th century. There is also a 12th-century synagogue that was rebuilt some ten years ago.
      
There is a farmers’ market in Chablis every Sunday morning.  Given a bright summer’s day, you may want to pass on a traditional restaurant lunch and buy a chilled bottle of Chablis, a baguette and some of Burgundy’s magnificent cheeses. Find a road that takes you to the banks of the River Sereign that runs through the town and find a place for a picnic; enjoy.

Hiking in Chablis,
   
If you enjoy hiking, then consider joining one of the hikes that are organized by the Chablis hikers association, the Association des Sentiers Chablisiens  The association organizes  hikes  in the country around Chablis  twice a week for one and a half to two hours. Their French language website is:

Google and Bing translate translate the French very clearly.

Chablis appellations.

Four Chablis appellations set the boundaries of the different Chablis wines. The Chablis Appellations were created to differentiate the quality of the Chablis wines produced in each area.  Like the rest of France’s appellations and crus, they were set in 1935. They have been part of French law in 1946. However, since 1946, not one single Chablis wine, produced by any Chablis vintner, has had its quality grading changed! None are officially better or worse?
 
There are four Chablis appellations:
  
Appellation Chablis Grand Cru Contrôlée -   Considered the very, very best of all the Chablis wines.
    
Appellation Chablis Premier Cru Contrôlée - Nearly the very best.
   
Aging bottles of Chablis
     
Appellation Chablis Contrôlée -  A snippet below the nearly the very best.
  
Appellation Petit Chablis Contrôlée Chablis -  A little below the one below the nearly the very best.
        
Petit Chablis
www.flickr.com/photos/dalecruse/9201791579/
    
I have listed these appellations, tongue in cheek, as I certainly do not know why a single producer's wine has not been recognized for having improved or worsened in over 70 years!  However, the wine mavens know and the caves, the wine stores know, and their prices reflect the value. I also know that if you see a Chablis Grand Cru at a low price, leave it!  There is no good top of the line Chablis wines at a discount price.
    
Other great white wines from Burgundy are also made with 100% Chardonnay grapes. These other wines have their own names and appellations. Despite having the same grape in the bottle, these other wines also have, by the different soils, local micro-climates, magic, science or terroir have different tastes.  These additional 100% Chardonnay wines include famous names like Pouilly-Fuissé AOP, Chassagne-Montrachet, AOP, Corton-Charlemagne AOP, Meursault AOP, Montrachet AOP, and many others.

For more on all the wines from Burgundy see the website:


-----------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010,  2011, 2012, 2015, 2019.

---------------------------

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" (best when including the inverted commas), and search with Google or Bing,  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

------------------------

 
 
 
  
  
 



  
 








Responsive ad