Taste and atmosphere
About
A traditional lamb stew from Avignon in Vaucluse, marinated in white wine and slow-cooked with aromatic herbs.
Flavors, dishes and restaurants
Cuisine
Unlike the standard French beef stews, this specialty from Vaucluse utilizes local lamb marinated in regional white wine. The addition of orange peel and olives gives it a distinct Mediterranean flavor.
Ingredients
- 1 kg lamb meat (cubed)
- 750 ml dry white wine
- 2 carrots
- 1 orange peel
- 100 g black olives
- Herbes de Provence (thyme, rosemary)
Preparation
- Marinate the lamb meat overnight with white wine, sliced carrots, and herbs.
- Drain the meat and sear it in a heavy pot over high heat.
- Add the marinating liquid, orange peel, and black olives to the pot.
- Cover and simmer on low heat for at least 3 hours until tender.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Cavaillon Melon
A sweet and highly aromatic charentais melon specific to the Cavaillon region in Vaucluse . It is a major culinary symbol celebrated during the summer months.
Food
Crespeou
A traditional savory cake-like omelet from Vaucluse made by stacking multiple layers of herb and vegetable omelets.
Food
Papaline d'Avignon
A traditional thistle-shaped confection from Avignon in Vaucluse , filled with regional oregano liqueur and coated in pink chocolate.