La Chaumière and Josper collaborate to celebrate 30 years of Rosée de Pyrénées veal

On 30 MayJosper and La Chaumière will celebrate 30 years of Rosée des Pyrénées, along with its 30 years of shepherding, 30 years of friendship, 30 years of uniqueness, 30 years of sharing and 30 years of closeness. That is why the livestock farmers from our Catalan Pyrenees invite you to celebrate the 30th anniversary of Rosée des Pyrénées.

Thirty years ago, the livestock farmers in the Eastern Pyrenees had an idea. In a country of transhumance, enclosed valleys, extreme climates and high mountains, cooperation gave birth to the „Rosée des Pyrénées catalanes“. The term ‚Rosée‘ was chosen in reference to the colour of the meat and the connotation of tenderness that the pink to light red colour implies, and the term ‚Pyrenees‘ was chosen in reference to the area of production, although it is historically the Catalan Pyrenees in particular. The name is closely linked to a territory and a tradition that maintains continuity, despite economic and social variations.

Trashumancia en los Pirineos Catalanes
Guy Bobé, transhumant shepherd from the Estive de la Carança, Fontpédrouse, in the Catalan Pyrenees © Photo Abigail LaBranche (from transhumance.fr)

Rosée des Pyrénées, a spectacular and unique type of veal

Rosée is a veal from rustic breeds such as Aubrac, Gasconne or Brune (or crossbred with males of the Charolaise, Limousine or Blonde d’Aquitaine breeds). Maternal breeds are particularly adapted to meat production under difficult breeding conditions, such as coarse forage, wide temperature variations (very cold winters and hot dry summers) or rugged topography. These breeds are also selected for their exceptional maternal qualities, such as fertility, easy calving, suckling ability and longevity, while preserving their excellent butchering potential. The result is particularly robust calves, born where their mothers graze in an extensive regime and with the respect of the best livestock farming tradition.

The excellent quality of the Rosée des Pyrénées meat, together with its reputation, is increasingly in demand and is gradually gaining ground on the market (although its supply is still limited). The resulting carcasses and meat are highly prized by butchers and consumers alike.

Rosée de los Pirineos Catalanes

The transhumance of the Rosée

Many of the farms do not have enough grass all year round, so herds move to high-altitude pastures in the spring, where natural grass is available. The cows and their calves graze in the summer pastures, where they enjoy the summer flora of the Catalan Pyrenees, which is reputed to be one of the richest and most varied in Europe. These high-altitude pastures are managed collectively by groups of herders or grazing land associations. The Rosée is a PGI (Protected Geographical Indication), an official European label that was granted in 2016 by the European Commission, and its breeders are grouped under the ‚Association Rosée et Vedell des Pyrénées Catalans‚.

Pierre Gagnaire y Josper
Pierre Gagnaire

Pierre Gagnaire, master of ceremonies, with the ‚Toques Blanches‘

The great French chef Pierre Gagnaire, owner of the restaurants of the same name (the most famous is in the 8th arrondissement of Paris, with three Michelin stars, and there are seventeen others around the world), will act as master of ceremonies. Gagnaire, a master chef, pioneer of nouvelle cuisine and one of the founders of molecular cuisine, has been an ambassador for Rosée des Pyrénées since its creation, and has therefore done us the honour of creating an unforgettable menu for the occasion. He will cook our Rosée with the help of the Toques Blanches from Roussillon-Occitania, an association of 40 chefs (hence the „white hats“) from the Eastern Pyrenees whose aim is to preserve, disseminate and promote their excellent cuisine and the best products from this beautiful region in the south of France.

Un detalle de La Chaumiére

The event on 30 May at La Chaumiére

As we mentioned, the chosen date is Monday 30 May 2022, at La Chaumiére restaurant, and Josper will provide the equipment to prepare this magnificent and unique meat from the Pyrenees. At La Chaumiére, Plácida and François Will will welcome diners to discover their cuisine, steeped in the shared flavours of their French and Catalan cultures, with a traditional spirit. This will be a delicious and exquisite day of sharing, to celebrate this anniversary at a location as exceptional as La Bouillouse.

La Chaumiére restaurant is located on Av. Emmanuel Brousse, 66120 Font-Romeu-Odeillo-Via, France.

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