Recipes

Nice to know: Beef Inside Skirt, also known as the inner skirt steak, is one of the oldest and most traditional beef cuts. It comes from the diaphragm area of the animal and was once considered a true butcher's cut. The reason? Many butchers kept these highly flavourful pieces for themselves instead of selling them.

For many years, Inside Skirt remained a relatively unknown cut and was often used for minced meat or slow-cooked dishes. However, in the United States and Mexican cuisine, its full potential was discovered early on. It became especially famous in fajitas because, despite its coarse texture, it delivers an incredibly rich beef flavour.

With the rise of BBQ and grilling culture, Inside Skirt gained popularity worldwide. Today it is considered a true hidden champion among meat lovers: less famous than Ribeye or Entrecôte, but highly valued for its bold flavour, loose fibre structure and intense beef aroma.

The most important tip: cook it quickly over high heat and always slice it against the grain after cooking. This keeps the Inside Skirt exceptionally tender and juicy.

Nice to know:

In the Middle Ages, veal head was considered a delicacy in various regions, especially during times when meat availability fluctuated seasonally.

The veal head is often braised, boiled or prepared in a aspic, with the flavour being enhanced by the addition of herbs, spices and vegetables.

In modern cuisine, the dish has lost some of its popularity, but remains an important part of regional traditions. In rural areas, veal head is still valued and often served at festivities or traditional menu offerings. It is also particularly popular when prepared as "head jelly" or "jelly", in which the meat and innards are enclosed in gelatin to create a cold dish.

The preparation of veal head usually requires a certain degree of culinary skill and experience, as it is important to prepare the tender yet flavorful parts of the head in the best possible way. The dish is often served with mustard and fresh bread and is considered a hearty and nutritious dish from the "home cooking" tradition.

Veal steak is a high-quality and tender cut of meat that comes from the veal. It is a favorite in fine dining and is characterized by its delicate flavor and tender texture. Veal has a pale color, which depends on the calf's diet and husbandry. When preparing it, it is important not to overcook the meat to preserve its tender texture and delicate flavor.

Veal steak is often served with classic side dishes such as potatoes, vegetables, or a sauce. Popular sauces that go well with veal include white wine sauce, cream of mushroom sauce, or a simple lemon butter sauce.

Nice to know:  Les pigeonneaux Fermier du poitou – From egg to chef's kitchen.

Comprehensive quality: Genetically selected breeding stock.

Animal welfare: The well-being of the poultry is paramount: high-quality feed in sufficient quantity,
clean premises, constant ventilation, plenty of fresh water. Rearing in perfect harmony with the natural rhythms of the young pigeons.

Natural growth: For the first few days, the young are fed exclusively with the crop milk of their parents. This very rich milk allows the chick to double its weight within 48 hours. Human intervention is impossible; industrial pigeon farming is not an option.

Feeding with flaxseed, which is very rich in Omega-3 fatty acids: In accordance with the guidelines of BLEU BLANC COEUR (a French association whose goal is to promote healthier breeding methods), the young pigeons are fed grains (flaxseed, lupins, broad beans, etc.) and plants (grass, alfalfa, etc.) that are excellent for their health and the environment.

Flaxseed is the oilseed with the highest content of Omega-3 fatty acids: Thanks to this diet, the meat of our young pigeons is flavorful, tender, juicy, and of high nutritional quality.

From the pharaohs of ancient Egypt to our kings… who alone had the privilege of enjoying pigeons, to the French revolutionaries who feasted on them, the tradition is carried on today by the most renowned Michelin-starred chefs, who prepare them according to the most innovative recipes.

Nice to know: Lamb is one of the oldest types of meat known to humankind. Sheep were domesticated in the Near East over 10,000 years ago. Because they provided milk, wool, and meat, they were perfect farm animals.

Culinary role in the past, Ancient times (Greeks, Romans): Lamb was both a sacrificial offering and a festive meal. At religious festivals, an animal was sacrificed and then eaten together. This was not just food, but a social event. It was seasoned with herbs, garlic, vinegar, and honey.

Middle ages in Europe: Lamb was particularly important in spring because young animals were available then. After Lent, lamb was often the first "real" meat to reappear on the table.

The shank (from the leg, i.e., the lower leg) was not considered a delicacy for a long time. It contains a lot of connective tissue, tendons, and bones. In the past, this meant work in the kitchen.

Historical background: Peasant and working-class cuisine: The whole animal was used. Prime cuts went to the wealthy, while pork knuckle remained with the common people.

Long cooking made it tender → the perfect base for stews, broths, and braised dishes.

Technology shapes flavor: It wasn't until the 18th and 19th centuries, with improved ovens and roasting techniques, that the crispy roasted pork knuckle became popular, especially in southern Germany and Austria.

Pub culture: With beer culture and urban taverns, pork knuckle became a hearty classic: high in calories, inexpensive, and filling. What was once a "leftover" became a cult dish.

Chamois has a long and rustic culinary tradition in Europe, closely tied to Alpine hunting and mountain culture. As early as the Middle Ages, it was considered a valuable game animal in high-altitude regions where livestock farming was limited. Its meat provided an important source of protein for people living in remote valleys and symbolised the skill and courage of the hunter, as chamois hunting was both demanding and dangerous.

In aristocratic cuisine, chamois played a lesser role compared to venison or wild boar, but it remained deeply rooted in regional and rural cooking. The meat was typically braised or roasted, often paired with robust herbs, root vegetables, and berries to balance its intense, slightly gamey flavour. Long cooking times helped tenderise the lean meat.

With the development of game cuisine in the 19th century, particularly in Alpine and southern German regions, chamois gained greater culinary recognition. Chefs began preparing it in more refined ways, such as chamois ragout, saddle of chamois, or delicately seasoned terrines. To this day, chamois represents authenticity, regional identity, and a respectful relationship with nature.

Flank steak is a popular cut of beef that comes from the belly area of ​​the animal, specifically the lower breast. It is characterized by an intense flavor and a relatively fibrous structure, making it a favorite in many grilled dishes and recipes.

History: The origins of flank steak, like many other cuts of beef, date back to the days of ranching. It became popular in the United States in the 19th century, especially during the rise of barbecue culture and the practice of cooking meat outdoors. Originally, flank steak was often considered a less valuable cut and therefore more cost-effective. In the 1980s, attention to flank steak began to shift as chefs and barbecue enthusiasts discovered its flavor and versatility. It became a favorite in American cuisine, especially in dishes like fajitas or marinated barbecue meats, as it pairs well with various seasonings.

Nice to know:

Baby back ribs come from the upper part of the pork loin, near the chops. They were once considered a byproduct of butchering—the prime cut was the chops, the ribs were "what's left over."

In many cultures, however, these cuts were never wasted. Instead, they were:

• slow-cooked to tenderize them
• ​​heavily seasoned to bring out the flavor
• often cooked over an open fire or in simple ovens
This is where the true BBQ culture begins.

Rise in the USA: BBQ Culture & Soul Food
Baby back ribs owe their current cult status primarily to the Southern United States.

In the 18th and 19th centuries, various influences brought together the BBQ tradition:

• European settlers: pig farming and meat processing
• African cooking techniques: slow cooking over fire
• Caribbean influences: spices and marinades

Especially in African American cuisine (soul food), inexpensive cuts of meat like ribs were perfected.

The principle: Low & Slow
Hours of cooking at a low temperature make the ribs incredibly tender.

Regional Styles.
Over time, distinct "rib cultures" developed:

• Memphis: dry rub, minimal sauce
• Kansas City: thick, sweet and smoky BBQ sauce
• Texas: focus on meat and smoke, less sweet
• Carolina: often vinegar-based sauces

Each region swears its version is the best.

Globalization & Modern Cult
In the 20th century, baby back ribs became popular worldwide:

• BBQ restaurants made them a classic
• Food festivals and barbecue competitions fueled the trend
• Today, there are countless variations: from classic American to Asian-style glazed

Nice to know:

The chamois is a wild ungulate found primarily in the Alps and other European mountain ranges. It is extremely sure-footed and moves effortlessly across steep, rocky terrain-practically the parkour pro of the mountains.

A few fascinating facts:

• They mostly live at altitudes between 800 and 3000 meters.
• In summer, they graze on herbs, grasses, and young shoots-this directly affects the flavor of the meat.
• In winter, they switch to a more sparse diet such as bark and pine needles.
• Chamois are very shy and are therefore primarily hunted, not farmed.

It is precisely this natural way of life that makes their meat so special: It is a genuine natural product, not mass-produced meat.

Culinary uses of chamois: Chamois meat belongs to the category of game meat and is highly prized in fine dining.

Taste & Characteristics

• Robust yet delicate flavor (less "strong" than older game)
• Very lean and high in protein
• Slightly herbaceous and nutty notes due to the alpine diet
• Particularly tender in young animals

Classic Preparations - Chamois is traditionally prepared in a rustic style, but also with modern interpretations:

• Chamois saddle: briefly seared, pink inside
• Chamois ragout: slowly braised, incredibly aromatic
• Pepper (wild pepper): intensely seasoned, with marinades and a long cooking time
• Sliced ​​meat: quickly seared, often with cream or mushrooms

Typical Accompaniments - Chamois is almost always combined with intense, earthy flavors:

• Red wine jus or game sauce
• Juniper, rosemary, thyme
• Cranberries or other acidic components
• Side dishes such as Spätzle, potatoes, celery, or red cabbage
• Wild garlic in spring - really strong, a perfect match

Beverage Pairings - Robust wines pair well with chamois:

• Red wine such as Pinot Noir, Syrah, or a good Swiss Pinot Noir
• Alternatively, a dark beer for a more rustic option

Crocodile meat has a long, rather quiet culinary history in South Africa, closely linked to the environment, hunting, and regional traditions. Long before European settlers arrived, indigenous communities along rivers and wetlands used crocodiles as an occasional food source. The meat was not considered an everyday food, but rather a rare treat, consumed primarily on special occasions or after successful hunts. The focus was less on culinary enjoyment and more on respecting the animal and fully utilizing its resources.

With the colonial era, the way crocodiles were treated changed significantly. European influences brought new cooking techniques and flavor profiles, while at the same time the crocodile increasingly came into focus as a source of raw material for leather. During this period, the meat was treated as a secondary commodity, but occasionally found its way into the kitchens of hunters, farmers, and adventurers, who prepared it as an exotic alternative to beef or game. Nineteenth-century descriptions mention crocodile meat as light in color, firm, and tasting somewhere between fish and poultry.

It wasn't until the late 20th century that a new phase began in the culinary history of crocodile meat in South Africa. Stricter conservation laws and the establishment of crocodile farms transformed the animal from an endangered wild animal into a controlled, farmed animal. In this context, fine dining also rediscovered the meat. Chefs experimented with crocodile fillets, curries, and grilled steaks, presenting them as a sustainable, protein-rich delicacy with a regional connection.

Today, crocodile meat in South Africa symbolizes the balancing act between tradition and modernity. It evokes pre-colonial hunting practices and colonial eating habits, while simultaneously showcasing a contemporary cuisine that consciously works with local, unusual ingredients. In restaurants and at food festivals, it is often served as a culinary narrative, a piece of history on a plate that tells of landscape, change, and cultural diversity.