Daube in Provence & French Riviera 2024-2025
A tender and aromatic beef stew
Best time: October–April
A dish with an amazing flavour, daube is a classic Provençal beef stew. It is a very popular dish, especially in winter since it's very nutritious. Usually, daube is cooked with red wine, vegetables, garlic, and herbs. Some variations may also include white wine instead of red, lavender, cinnamon, nutmeg, brandy, vinegar, juniper berries, or orange peel. Traditionally the dish is cooked in a daubière—a terracotta pot, the night before it is served because the ingredients need some time for their flavours to meld together. This inexpensive but incredibly delicious dish is a must on cold winter days for recharging.
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Authors: Dari Vasiljeva
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