The extraordinary development has seen a ‘Vinbovin’ label of meat established which is already being championed by some of the best restaurants in Paris.
It follows an experiment in Lunel-Viel, in the southern Herault region of France, which saw three cows fed local wine for four months. Jean-Charles Tastavy, who came up with the idea, said the two cows were initially fed the wine in a mix of barley, hay and grapes.
It soon became clear that they were ‘happy cows’ who ended up producing an exceptionally succulent meat. Tastavy said, “The cows cows were given between a litre and a litre-and-a-half a day.” “The cattle loved what was on the menu and drank it with relish,” said Claude Chaballier, owner of the farm where the experiment started last year.
Laurent Pourcel, a Michelin-starred chef, is among those enthusing about the ‘luxury meat’ saying, “It has a very special texture – beautiful, marbled and tender, and which caramelises during cooking. All the best Parisien restaurants will take it.”
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