Boeuf a la gardiane
A traditional French dish coming from the Camargue region, where meat is sauteed slowly and steadily on a low heat, letting the heat and wine do its magic. Choose a meat best for simmering, such as the neck or cheek.
A traditional French dish coming from the Camargue region, where meat is sauteed slowly and steadily on a low heat, letting the heat and wine do its magic. Choose a meat best for simmering, such as the neck or cheek.
