The armies also have their own culinary competition, the Golden Trident, to oppose those who feed the soldiers under all circumstances, throughout France and throughout the world in external operations. The playoffs took place in December last year, the grand final will take place on June 9th. The winners will go to the international final in the USA.
Thus, in Lyon, at the Paul Bocuse Institute, 27 teams from different regiments, including the Navy, will meet with representatives of the Charles de Gaulle aircraft carrier. The jury of experts and chefs is sponsored by Thierry Marx and Marie-Sauce Burraud, president of Toques Françaises.
“This is the “Best Chef” of the armies, which takes place every two years!”Colonel Olivier Goudard from the Interarmy Restoration Center.
“The soldier often walks, fights from time to time, but eats every day.” The phrase belongs to Bonaparte and illustrates the importance of food for the morale of the troops. The ration we take into battle has greatly improved over the years, and the ration of the French soldiers is known in the armies of our allies.
On this occasion, Thierry Marx offers you a chicken maringo recipe prepared for Bonaparte during the Italian campaign.
Ingredients for four :
1 chicken, 2 tablespoons olive oil, 4 Parisian mushrooms, 1 whole onion, 3 large ripe tomatoes, 1 shallot, 25 ml white wine, 25 ml water, 1 tablespoon flour, salt, ground pepper.
Prepare the chicken and cut it into quarters. Brown it in a pan with olive oil. Add flour and fry together with chicken.
Add a fragrant garnish (chopped shallots and onions, chopped mushrooms, quartered tomatoes). Add white wine and water. Salt and pepper. Cook for 25 minutes over medium heat.
Serve straight from the casserole, perhaps with white rice.