The armies also have their own culinary competition, the Trident d’Or, to face those who feed soldiers in all circumstances, anywhere in France and around the world in external operations. The playoffs took place last December, the grand final will take place on June 9th. The winners will go to the international finals in the United States.
Thus, 27 teams from different regiments will meet in Lyon, at the Paul Bocuse Institute, including the navy with representatives of the aircraft carrier Charles de Gaulle. The jury of culinary experts and chefs is sponsored by Thierry Marx and Marie-Sauce Bourreau, president of Toques Françaises.
It is the “Top Chef” of the armies, which takes place every two years!Colonel Olivier Goudard, of the Inter-Army Restoration Center
“The soldier walks often, fights from time to time, but eats every day.” The phrase is from Bonaparte and illustrates the importance of food for the morale of the bodies. The ration, which we take in battle, has improved considerably over the years, and that of the French soldiers is well known in the armies of our allies.
For this occasion, Thierry Marx offers you the chicken maringo recipe, made for Bonaparte during the Italian campaign.
Ingredients for four :
1 chicken, 2 tablespoons olive oil, 4 Paris mushrooms, 1 whole onion, 3 large ripe tomatoes, 1 onion, 25 cl white wine, 25 cl water, 1 tablespoon flour, salt, ground pepper.
Prepare the chicken and cut it into quarters. Fry it in a pan with olive oil. Add the flour and bake it with the chicken.
Add the aromatic garnish (chopped onions and onions, sliced mushrooms, tomatoes cut into four parts). Add white wine and water. Salt and pepper. Cook for 25 minutes over medium heat.
Serve directly from the pan, preferably accompanied by white rice.