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Recipe of Gardiane from Bull sublimated by Atelier du Sel Camargue

Recipe of Gardiane from Bull sublimated by Atelier du Sel Camargue

Feed your taste buds with the culinary tradition of Provence, revisited by the Atelier du Sel Camargue. Our recipe for Gardianne de Taureau, also called Gardianne daube, enhanced by the unique note of our Salt Mill "Le Vigneron" and accompanied by our authentic Camargue IGP rice, will transform your meal into an unforgettable culinary experience.

The Gardiane de Taureau could be likened to a Bourguignon or a Provencal stew.


For 4 to 6 people.

  • 1 kg of Bull Paleron (you can replace with Beef)
  • 1 slice of salted pork belly
  • 2 tablespoons of flour
  • 1 liter of red wine
  • 2 onions, 1 studded with 4 cloves
  • 2 carrots
  • 1 stalk of celery
  • 4 garlic cloves
  • 1 orange zest
  • 10 peppercorns
  • 1 bouquet garni
  • 10 juniper berries
  • Camargue salt mill "Le Vigneron"
  • PGI Camargue rice

Camargue Salt Mill - Le Vigneron


Long rice from Camargue IGP



  1. Start by preparing your marinade the night before. Peel and clean the vegetables. Cut the chuck into cubes and marinate it in red wine with the studded onion, the sliced ​​carrots, the chopped celery stalk, 2 crushed garlic cloves, the bouquet garni, the orange zest and the peppercorns and juniper.

  2. The next day, cut the pork belly into small dice and brown it in a casserole dish with the remaining onion, previously minced.

  3. Drain and pat dry the pieces of chuck meat, then roll each piece in flour. Bring back to the pan over high heat. Add the remaining 2 garlic cloves.

  4. Season with the salt mill from Camargue "Le Vigneron".

  5. Cover with the marinade, bring to the boil, stir, cover the casserole and cook and simmer for a good 4 hours over very low heat.

  6. At the end of cooking, taste and adjust the seasoning if necessary with the "Le Vigneron" Salt Mill.

  7. Serve with IGP Camargue rice.

You can also serve the next day by reheating over low heat.

The secret of a successful dish lies in the quality of its ingredients. With our Salt Mill "Le Vigneron" and Camargue IGP rice, you bring the best of nature to your table. This traditional Gardianne de Taureau recipe is a real hymn to Provençal gastronomy, enhanced by the finesse of our 100% natural flavored salts. Don't hesitate to share your experience and show us your culinary creations on the networks with #AtelierduSelCamargue!