Oxtail Terrine Recipe - Voironnais Tourist Office

Recipe from the Hôtel des Bains

Find here the famous recipe for the oxtail terrine, an essential recipe from the restaurant of the Hotel des Bains in Charavines.

Ingredients:

1 oxtail in chunks
200g chanterelles
1 carrot
1 onion
1 head of garlic, cut in half
1 stalk of celery, thyme, bay leaf, salt, pepper, red wine

Recipe :

Brown the oxtail for 10 minutes over medium heat in a heavy-based pot with a little olive oil
Peel the carrot and cut it into rings, mince the onion and celery; add everything with the oxtail, with garlic, salt and pepper
Add to the level of red wine; let braise for at least 3 hours, covered (the oxtail is cooked when it easily comes off the bone). Remove, bone, set aside.
Line a terrine with parchment paper, fill halfway with meat, add the chanterelles, and finish filling with meat.
Leave to set for at least 12 hours in the fridge
Unmould and cut into thick slices. Serve warm with a gribiche sauce and a small salad ...

Pascal perino
Restaurant Hotel des Bains - Charavines

“I chose to source locally for the quality of the products, the local produce, the pleasure of working with local artisans, and to showcase their work. Customers appreciate this; I believe we should be as locavore as possible. While I don't explicitly endorse it, I also value sustainable farming practices, biodynamic agriculture, and organic farming. Things are moving in that direction, and for me, that's a step in the right direction. It's this authentic aspect that I also champion here.”

We serve simple, home-style cooking with a bistro feel, attractive presentation, and warm service. Before, I was a musician in Paris. I changed my life to come and help my mother and take over the business; and I've enjoyed growing the business while maintaining that bistronomic spirit that's in our blood.
I actually developed the cellar part with this idea in mind, by being a "reader" of the human being in front of you, guessing who you are dealing with, listening to their desires and respecting their choices.

For me to work, it has to be something I enjoy, something I have fun with, something I meet interesting people I like, people who are happy. The job is difficult, with long hours and a lot of pressure. For my team, I chose young people from diverse backgrounds, who are resourceful, full of energy, with strong personalities and a joy to share. It's atypical. Just like the clientele. This place is a melting pot of different people, where all social classes mix. I love this diversity. It's the treasure of this place that I've always wanted to preserve.

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