{"id":10328,"date":"2019-09-06T12:15:15","date_gmt":"2019-09-06T12:15:15","guid":{"rendered":"http:\/\/jospergrill.com\/?p=10328"},"modified":"2019-09-13T12:19:55","modified_gmt":"2019-09-13T12:19:55","slug":"josper-style-baraqueville-beef-by-gilles-goujon","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/fr\/josper-style-baraqueville-beef-by-gilles-goujon\/","title":{"rendered":"Josper-style Baraqueville beef by Gilles Goujon"},"content":{"rendered":"\n

L’Auberge du Vieux Puits in Fontjoncouse, Aude, is three\nMichelin-star Chef Gilles Goujon\u2019s restaurant, which is surrounded by\ncountryside and top-quality products.<\/p>\n\n\n\n

Here, a very clean signature cuisine is offered, which is\nborn from the land and in the country of the Chef, France.<\/p>\n\n\n\n

With a contemporary cuisine based on fresh seasonal\nproducts, Gilles Goujon seeks to maintain the authenticity of the culinary\ntradition. And for that, he has Josper.<\/p>\n\n\n\n

The three Michelin-star Chef in his restaurant offers\nquality in the products, in the cooking, in the seasoning, and always with a twist\nof originality without falling into excess.<\/p>\n\n\n\n

Appointed Ambassador of gastronomy, culture and, above all,\nof the first-quality products of France, this time, he uses the precious beef of\nBaraqueville to make this succulent dish.<\/p>\n\n\n\n

\"Josper<\/figure>\n\n\n\n

Easter beef (or Baraqueville beef)<\/strong><\/h2>\n\n\n\n

Fifteen days before Easter Sunday a national contest is held\nin Baraqueville (in Aveyron), which serves as a showcase to show the breeding\nof supreme quality cattle in France.<\/p>\n\n\n\n

\u201cB\u0153ufs de P\u00e2ques\u201d (or Easter Beef) is the second most\nimportant contest in France for its quality.<\/p>\n\n\n\n

Recognized in 2004 by the National Federation of Animal\nContests of Carnage of France, this regional event seeks to reward excellence\namong the animals presented to the event -some 400 in total.<\/p>\n\n\n\n

And it is a meeting point for producers, buyers and\nenthusiasts of the world of butchery, which aims to promote the industry,\nincreasing its national dimension every year.<\/p>\n\n\n\n

Here, for two days, the animals best selected by the jury\nare auctioned to meat professionals.<\/p>\n\n\n\n

In fact, \u201cB\u0153ufs de P\u00e2ques\u201d (or Easter Beef, which is also\nknown as Baraqueville beef) moves more than 1.5 million euros in transactions.<\/p>\n\n\n\n

In this event the breeders -and buyers- find their reward\nbecause the valued beef is a show both inside and outside the kitchen.<\/p>\n\n\n\n

It is not surprising that in the restaurant menu of Gilles\nGoujon, the three Michelin-star Chef has such a precious meat as can be seen in\nthis photo:<\/p>\n\n\n\n

\"Josper<\/figure>\n\n\n\n

Josper-style aged Baraqueville beef, vegetable trinchat\nstuffed with bone marrow, bull gardiane (or gardianne -a specialty made from\nbull meat from Camargue and the region, which is cooked with red wine), and taggiasche\nolives. <\/p>\n\n\n\n

In the following link you can see the video of the preparation\nof the recipe of the Baraqueville bull steak by Gilles Goujon together with Josper:<\/p>\n\n\n\n

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