And the meat goes on…..Parthenaise cote de boeuf

The question “What would you recommend for a barbecue?”so often results in a tired litany of burgers and the like, whereas  a butcher in France will immediately recommend a côte de boeuf ( prime rib) of the best available local beef which, in our area, is Parthenaise. The continuous summer rain washed away all my ethics as I prepared for another meat fest. In my mind’s eye I remember ribs of beef being reserved for Xmas and feast days. The beef would be ordered, from the most expensive butcher to be found in London, several weeks, or even months, ahead of the great event. The moment of collection entailed standing in a long queue of other poor misguided souls determined to empty their wallets int0 the coffers of this self styled ( read expensive PR company styled) purveyor of fine meat, established when God was a boy, and with several Royal warrants – one of which should have been for his arrest. Meanwhile, back at the ranch, we ordered this perfect example of the genre from the butcher in our local supermarket. As far as meat goes, this piece of meat went. That is to say that top quality beef, seared on a barbecue grill, has enough going for it to reduce principles to ash. As a gesture to our colonial cousins, who know more about cooking cows al fresco than we can ever hope to,  we also grilled giant prawns ( that’s shrimp in the vernacular) that had been basted with oil, sweet paprika and honey.They were good, very good, but shamefacedly I have to admit that the cow hit the spot.

About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in BBQ, beef, Cooking, cote de boeuf, Digital photography, food, Food and Photography, France, Photography, Photography holiday, prawns, summer, sweet paprika, Vendee, Writing. Bookmark the permalink.

13 Responses to And the meat goes on…..Parthenaise cote de boeuf

  1. Bravo! Just beautiful, cuz. Surf and turf. Love the oil, paprika and honey. I’m doing that!

  2. Mmm…love grilled prime rib. Glad you no longer stand in long queues for over-hyped beef. And, your photo capturing the grill smoke rising is just fantastic.

  3. This is torture for me – we rarely get beef in Southern Spain, and this looks amazing. We are heading to Asturias next month where they are famed for it though, so will be getting my fix! Love the post, made me chuckle (especially the bit about the warrants!).

  4. Honey on grilled prawns – that sounds heavenly.

  5. Amusing writing and beautiful photo once again. So glad I found your blog.

  6. Those prawns are just gorgeous! I’d take the cow too!

  7. joshuafagans says:

    Definitely agree with Ayako Mathies the prawns sound fantastic. Of course if I had to choose I would probably reach for the beef as well :)!

  8. Lisa says:

    Amazing. The prawns look absolutely stunning. I know what I’m doing next weekend now. 🙂
    Glad to have just come across your blog, very inspiring!

  9. Karen says:

    You always make me chuckle with your wonderful way of writing…its so refreshing. Both dishes look absolutely great. If you were serving both and I had to choose just one, it would be hard.

  10. They both look so good, why choose? I like those wisps of charcoal smoke carrying the scent of beef all the way here on the other side of France. I don’t think I’ve had barbecued beef – we usually have lamb if we want a grilled carnivorous treat, but I’m very tempted by this.

  11. PS I do share your concerns about eating beef, and I think it’s not really sustainable, unlike pork, lamb and chicken, but as a treat I think it’s OK and one of my favourite treats is steack frites in a cafe.

  12. Linnie says:

    Wοow that wɑs strange. I just wrote an really long comment but afger I clicked ѕubmit my
    comment didn’t show up. Grrrr… well I’m not wriiting all that over again. Anyway, juѕt wanted to sаy ѕuperb blog!

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