Beaujolais lies at the crossroads of some of France's richest agricultural areas.
It is a region that goes from grapes on the foothills to flat river plains in the east producing wheat and
corn and over the Saône to the alps the home of goats cheeses and dairy produce. While in the west the hills
of the Central Massif the home of cattle and goats. The rolling foothills are interspersed with pockets of
woodlands which are home game such as rabbits, deer and wild boars, and small holdings producing fresh
vegetables, chicks and pigs.
Everything here inspires good eating and hospitality. Truly the food is excellent!
About Beaujolais Food
Chickens are found all over France and the classic Coq au Vin (chicken stewed in wine with mushrooms, bacon, onion, herbs and garlic)
is never bettered when made with a fresh young Beaujolais wine.
Local Charcuteries highlights sausages and ham products in every shape and form while veal and chicken are also used
in processed products . Look for the saucisson de Lyon, a sausage that can be confusing as it can be either an
air-dried sausage or a boiled sausage! Boudin Blanc (white sausage) can be made with either veal or chicken and
are usually excellent. Do try the andouillettes(smoked sausages) and sausages and salami stuffed with pistachio
nuts and sometimes truffles.
For the bolder gourmets there is a wide range of offal dishes from pork and beef including tripe, brains and liver, or
for the less brave then try the wide assortment of chicken, duck and goose liver and giblet dishes.
The Beaujolais Rouge wines are ideal matches for all charcuterie,red meat, game, duck, cheese and chocolate desserts.
In Beaujolais chefs and patisseries delight in their creations. For desserts try bugnes (rum flavoured shortcake sprinkled
with icing sugar), or fraises au vin (strawberries soaked in Beaujolais red with orange juice and cassis).
Eating at a Beaujolais Village Restaurant
Every village has one or more restaurants and which range from bars selling simple snacks
to go with beer, wine and coffee to grand styled dinning. Between these are endless cafes that still have fixed
price Plat du Jour blackboard menus. We have had very pleasant 3 course lunches with menus that have included a
number of options at each course from 12€ per person up to 40€ per person with a number round 15€ mark.
A restaurant, Auberge Gourmande, in the village of Le Bois d'Oingt (village of roses). Today’s blackboard
menu announces that you get an entrée, main and
dessert all for the princely sum of 13.50 euros per person, plus wine.
|Blackboard menu - with evidence of daily changes!
Entree - Salade ax Joues de Porc et Oeuf Porc
(Salad of Pork Cheeks with a poached egg on lettuce)
|Main - Dos de Cabillaud aux Petite Julienne de Legumes et Timbale de Riz
(Fillet of Cod accompanied
by Julienne of carrots and courgettes with moulded rice)
|Dessert - Sorbet
(Homemade Sorbet of strawberry & vanilla with red currants)
|Assiette-de Charcuterie aux Chévre
(assorted meats and goat cheese)
A plate of assorted pork and other meat products including sausages
(andouillettes - smoked sausages) and ham, and goats cheeses. Often served as a pre-dinner or first course, along with bread and tapenades
Au Confit de Tomato et Sardines aux Chévre
(Sardine, Tomato and Goats Cheese Pizza)
A bread base with tomato concentrate topped with fresh sardine fillets, slices of goats cheese and capsicum tapenade.
Gras-Double Gratinees (Tripe with gruyere cheese topping)
3 - carrots - diced
2 onions- chopped finely
½ l Beaujolais Red or Blanc
2.5 kg. Tripe - cut in strips 15mm x 30 mm
1 TBS tomato paste
2 TBS flour
1 KG tomatoes - peeled, deseeded & chopped
1l beef stock
Herbs du Provence, dried mushrooms, bay leaf, salt & pepper
2 large potatoes - peeled & sliced 5 mm thick
1 C gruyere cheese - grated
- Preheat oven to 200ºC.
- Brown carrots and onions in butter & oil in pan
- In a bowl mix flour & tomato paste with half the wine. Add tomatoes, beef stock & herbs and rest of wine. Mix.
Add tripe, mushrooms, bay leaf, salt and pepper to taste. Place all ingredients in large covered casserole and put
in oven for 45 minutes. Stir once during cooking.
- While tripe is cooking, prepare Gratinnes.
Brush potato slices with olive oil and place on oven tray and bake at 200°C for 30 minutes, top with cheese
and grill until light brown.
Serve on heated plates topped with potato slices & gruyere cheese. Sprinkle with parsley. Serve with a green salad &
fresh bread. And of course, a good Beaujolais Cru wine!
- Forget all you have been told about tripe dishes - this is delightful
- Insist on fresh bleached tripe with a honeycomb structure
- This dish can be prepared days before and frozen if necessary BUT don't over-cook