stew

For anybody who doesn’t know Kig Ha Farz, this recipe will probably sound very unusual. But truth is, behind the funny name “Kig Ha Farz” (meaning “meat-and-flour,” in Breton) is actually just that – slow-simmered meats served with dumplings made from two different flours (white and buckwheat).

A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead). Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak. Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always …