Parmentier de Joue de Boeuf is French favorite, simple to prepare as well as wonderfully rich and delicious. I am a big fan of braising things, in wine, bouillon, tomatoes, or a combination. Meats and veggies become mouth wateringly tender and rich with flavor. So I was excited to learn that Chef Gilles Beauvais at Bouchon “Le Grévy” wanted to prepare this braised beef dish with us.
Bouchon “Le Grévy” is a bistro in Dole, Jura where Beauvais serves traditional French dishes with a little twist. In this dish, he braises beef jowl. I realize that in the states, beef jowl isn’t a particularly common ingredient. In this recipe, the chef suggests you can use beef ribs. I think any good braising meat will do the trick. The meat will become very very tender and easily shredded. To form a small pie, you might use a disposable cup, cutting out the bottom so it’s just a ring. The broiler in a toaster oven is a good way to melt the cheese on top.
Et voila, bon appétit!
Merci beaucoup, Chef Gilles! Et merci pour l’introduction, Francoise! En plus, merci Charlie Hunter & Leon Parker for The Last Time from the album Duo.
A little backstory:
In early May, Paul and I made our way to Choisey, France, where our friend Micaela’s friend Louis has family. Not only does Louis have family here but Louis’ family has a house. More than a house, a chateau. Louis’ family has Chateau de Parthey, where Louis’ grandmother, Madame Maitre de Tarragon, age 98, resides.
Here, we are resting our weary heads for some time, taking care of Madame Maitre every Saturday-Monday morning. Monday through Friday, we are free as birds, with a car too! But how would we fill our time?, we wondered. Luckily, along with a massive home, we were introduced to Francoise, a friend of Madame Maitre, who became immediately like an agent for us and for Cooking by Heart.
Upon learning that we wanted to make videos about food, Francoise went right to work, calling her contacts and arranging meetings. Within a week she had us meeting with two local chefs and a baker. One of these meetings was with Chef Gilles Beauvais.
Stay tuned for a few more authentic French recipes!
Cooking by Heart 
I want to make that recipe! I wished it was a cool day today so I can try it now. Chef Gille Bauvais is charming and his kitchen very nice. I think it was a super video and may I use it when I teach food to my students?
Thanks!
Brigitte de Wever
Brigitte, we’d be very flattered to have you use the video to teach your students! Please do.
Hope you are well,
Alana et Paul
Great recipe, so simple to make. I am surprised chef didn’t add any wine to the pot before he placed it in the oven for 3hrs. As I cannot find beef cheek so easily, I will have to substitute with another cut of beef! perhaps chuck. Thanks!