Produits_terroir

Our tasty local dishes!

Enjoy delicious Belles de Fontenay potatoes, Boeuf Gros Sel, or our very famous Goujons fish; Served with a good glass of our Côteaux de Marne wine, and you’ll get hooked on our specialties!

Beef with Coarse Salt Val de Marne local dish

Beef with Coarse Salt Val de Marne local dish

BŒUF GROS SEL (COARSE SALT BEEF) Boeuf Gros Sel is a home-style classic dish served by the Marne riverbanks. It originates from the Middle Ages, a time when the Val de Marne used to be a source of food supply for Paris, with cereal crops, orchards and vineyards. It is also served in the French capital’s bistrots. This recipe requires high-quality fat or lean pieces of meat, is cooked twice at length in a broth with carrots, turnips, leeks, celery, onions, potatoes and cloves. It is served with additional coarse salt, mustard, pickles and, why not, with a small green salad.

Belles de Fontenay potatoes Val de Marne local dish

Belles de Fontenay potatoes Val de Marne local dish

BELLES DE FONTENAY POTATOES Originally cultivated by the Incas and brought to France in the 18th century, the Belle de Fontenay potatoe is well known by consumers all over the Hexagon. It owes its name to its lovely kidney shape and to its French place of rebirth, Fontenay-sous-Bois. Rather small, the size of the palm of the hand, its yellow and firm flesh distinguishes itself with its fine grain and light nutty taste. This variety grows quite early on in the year at the first harvest in June. Its flesh is remarkable for cooking and just as tasty for cold salads. Hot, it can be steam cooked, with salted butter, fried, or served mashed, in foil, or as gratin.

Goujons miniature fried fish Val de Marne local dish

Goujons miniature fried fish Val de Marne local dish

FRITURE DE GOUJONS (GOUJOUN FRIED FISH) Goujons are miniature fish, served fried and crispy with lemon wedges, chopped parsley, bread and butter and a glass of chilled white wine. Traditionally, this dish is eaten in a very homely fashion, with your fingers! The history of Goujon fish is closely linked to that of the guinguette taverns by the Marne riverside, brought to fame in the 19th century, in the hey day of their famous dances. To this day, guinguettes continue to serve this local dish, especially in the summertime.

Lara A.