Top Var Chef Pascal Barandoni shares his recipe for Provençal stew

Discovered in the show Top Chef on M6, Pascal Barandoni is now at the helm of the Mas du Lingousto restaurant in Cuers, where he offers gourmet cuisine centered on the traditions and ingredients of the region. Also, on the occasion of the “Grand Repas”, this event which brings together restaurants, nursing homes, schools, and homes under the same menu for a meal, it was quite natural that he offered a Provençal stew. “I wanted to promote the region and its products, to allow people, from the youngest in schools, to the oldest in nursing homes, to enjoy a slightly elaborate cuisine, which respects seasonality, he explains to us. As we are not far from Collobrières, and it is the Chestnut Festival, I suggest a squash and chestnut soup, and as the temperatures are starting to drop, and we are in Provence, it is It’s time to start making a stink.”

He gave us the recipe.

Mas du Lingousto, 934 Av. Eugénie et Henri Majastre, in Cuers.


Photo Pascal Barandoni.

Table of Contents


For 10 people:

• 2 onions

• 2 carrots

• 1 bay leaf

• 1 large bunch of thyme

• 5g peppercorns

• 2 oranges

• 75g of olive oils

• 2.5kg of beef chuck

• 2 heads of garlic

• 50g flour

• 3l of wine

• 200g peeled tomato sauce

• 50g black olives

• 1kg of fresh dough


Cut the carrots, onions, garlic, oranges and the meat.

Put everything in a salad bowl with the aromatic herbs then cover with red wine.

Leave to marinate for 24 hours.

Drain the meat and the garnish.

Brown the pieces of meat, then add the garnishes in the juices, put the meat back then add the flour and tomatoes, mix well and finish with the wine.

Cook for 1h30 over low heat.

Add the olives and adjust the seasonings.

Boil well-salted water then cook the fresh pasta for 3 minutes.


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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