This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

mourtayrol

Rouergue’s saffron stew

mourtayrol

Also spelled mourtaïrol, mourtayrol is the pot au feu of the Rouergue (more or less the modern Aveyron), a dish reserved for family gatherings and special occasions—especially with the current price of saffron—which used to be grown in the region.

Most recipes start with a soup chicken (poule) and add ham and beef, cabbage, carrots, leeks, turnips, bouquet garni, and cloves; others add Jerusalem artichokes, rutabagas, pumpkin etc.

First course is the broth, fragrant and golden yellow from a big dose of saffron, which is poured over slices of rye bread to make a mitonnée, which is baked in the oven for 20 minutes.

The meats and vegetables are served as a second course with mustard, pickles and mayonnaise.

Occitanie

Soups, stews and casseroles

Text © Dana Facaros

Image by produits de terroir