Agriade saint-gilloise, also known as grillade, is a traditional dish that Rhône boatmen and peasants sometimes ate at work. It's a hearty dish that kept them going all day long at their tough jobs.
This typical dish of the region consists of chuck steak, onions, olive oil, capers, gherkins, anchovies, garlic and parsley, all seasoned with salt and pepper. The agriade saint-gilloise needs to simmer for a long time to achieve its full flavour. The meat is first marinated for 24 hours in white wine before everything is cooked together. It is important to add the wine marinade when cooking. Agriade saint-gilloise tastes even better when heated up the next day, like all stews.
In general, this typical dish is served with Camargue rice and less commonly with potatoes. A red wine such as Costières-de-Nîmes goes very well with this meat.