A traditional dish in the Camargue, bull gardiane is mainly made of regional products. Thus, it is made only with beeffrom Brava or Camargue bulls, which have AOC status. In general, it is a mixture of marbled, lean and gelatinous meat, taken from theneck, cheek and the tip of the rump. Added to this is a very full-bodied red wine, because bull meat is very strong and tasty. Then we add the bay leaf, thyme, dried orange peel, salt, pepper, vinegar, onion and garlic.
In general, gardiane bull is served with good white rice from the Camargue. This recipe, served as a main dish, has beeneaten at festive and family meals for several generations. Bull gardiane was once a good opportunity to reuse the bull,which was farmed in large numbers in the region.