Des Parisiens ont mangé de l’éléphant

Ben and Fabian welcome viewers to a new episode of Historical Cooking where they will prepare a pot-au-feu, a traditional French recipe.

• During the Commune and the Siege of Paris in 1870, the city was besieged and surrounded, creating a major food shortage. • Animals from the acclimatization garden were used as a meat source. • Mr. Bellenger from the Chez Voisin restaurant bought an entire elephant for 27,000 francs and served it to Parisian bourgeoisie as pot-au-feu.

• After January 1871, elephant meat disappeared but the recipe was so successful it continued to be sold. • The restaurant substituted horse meat for elephant. • Today it is adapted with beef, much easier to obtain and more socially acceptable.

Ben and Fabian discuss how food taboos differ across cultures and future adaptations due to overpopulation and climate challenges, mentioning the emergence of insect-based cuisines.

• 400 to 500 g of beef shank with bone and marrow • Leek, carrots, shallots, garlic, cloves, bay leaf, and turnip

Cut carrots into 3-4 cm pieces, prepare leeks by checking they are not muddy and rinsing them, and cut turnips into chunks. Ben gives important safety advice: always curl your fingers when cutting to avoid injury.

Shallots are kept whole and burned over high heat in a pan until completely caramelized and blackened, which brings a subtle smoky flavor to the final broth.

• You can add potatoes or celery according to preference. • You can substitute parsnips for carrots for more sweetness. • Turnip and carrot peels can be reused in fritters, tempura, or to flavor broths.

The meat is placed in cold water with vegetables, salt, and pepper. Add two bay leaves, a few cloves, and garlic cloves. The burned shallots are added to the pot.

• The pot must simmer for 3 to 4 hours at a gentle boil. • It is crucial to skim regularly, removing the foam that forms on the surface with a ladle. • This step is important for obtaining a clear broth without impurities.

Ingredient preparation takes only 4 minutes, but the longest and most delicate part is the simmering time over several hours where you must remain vigilant and monitor regularly.

After 3 hours of cooking, everything is completely broken down inside. The bone has lost its marrow, the meat comes apart easily, and the vegetables are completely tender.

The broth is simple but effective. You immediately feel the fat from the meat coating your mouth, with rich and complete flavors. The meat is ultra tender and comes apart with a spoon.

• Presence of a slight clove aroma. • A subtle and interesting taste brought by the burned shallot. • A pleasant smoky note without bitterness.

• Fabian would add vinegar to mashed vegetables mixed with meat during his childhood. • Ben preferred to make a purée with the vegetables and add butter. • It is a complete dish that does not require any particular accompaniment.

The concept of meat stew exists somewhat throughout Europe with variations. In Germany especially, this cuisine often features added vinegar or pickles.

• A video collaboration with the BNF on special menus served during the Paris Commune. • A full episode dedicated to the Paris Commune on the Nota Bene channel, among the channel's best videos.

• The book 'Cuisine from Elsewhere and Long Ago' published by La Muse Éditions, containing a specific fascicle on Paris Commune recipes. • This book includes research and recipe interpretations conducted by students from the University of Tours. • The first volume won an award in the History category from the International Culinary Order two years ago.

Fabian explains how he encourages his students to publish their quality historical cooking research work, because today's students are tomorrow's researchers and their work deserves to be known by the general public.

Ben expresses satisfaction with this recipe and thanks Yanis and Fabian. He announces that this episode is the penultimate episode of the Historical Cooking series, with one final episode coming soon.