In 2011, the draft of an essay, a first in France, was launched. And it is Chaballier Claude, who owns a ranch where the bulls are in surplus for slaughterhouses, which agreed to embark on this adventure. A second experiment is scheduled from August to September.
After the last harvest, three cattle received grape pomace supplemented by the rolled barley and hay at will, all washed down with water. Then, two liters of wine from Saint-Genies of Mourgues replaced the marc. "The cattle liked the menu and ate with relish," said Chaballier.
This marriage of gastronomy with wine livestock has fallen short of expectations placed by the initiator. "It has been eaten," remembers the breeder, within the "attractive returns" of an animal that has developed and particularly "tasty bits."
For Chaballier, remains a downside: the price. The value of daily meals of broilers in wine tripled, from 5 to 15 euros, or a kilo of meat around a hundred euros for the noblest parts.
A luxury meat
This concept of luxury, Laurent Pourcel, Michelin-starred chef, does not deny. But in his view, there should no hesitation on the part of farmers to produce this meat that has a "very special" texture -- "beautiful, marbled, tender which caramelizes during cooking."