Camargue beef. The
meat of the Camargue bull is the only beef to
have been protected by an 'appellation d'origine
contrôlée' (registered designation of origin)
in recent times. This meat comes from
two breeds of fighting bull: the local
Camargue bull (related to the Spanish fighting
bull) and the 'brave' breed (descended from Camargue
fighting bulls). Bulls are bred in
the hills and plains of Lauragais, in the region
of the
Camargue,
and in the mountainous regions of the
Pyrenees,
Aubrac, Cévennes and Margeride. Stuffed
with Camargue rice, it is a speciality of Grau
du Roi.
Ollada, or ouillade Beef
stew.
Gardiane. A
Camargue speciality, this is a 'daube' (a
slow-cooked beef stew) made with bull's meat. Cut
into cubes and seared in olive oil, the meat
is then added to the other ingredients: vegetables,
black olives, garlic and smoked bacon, doused
in red wine. This dish is usually
served with
Camargue rice.
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