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Provencal Lamb Daube Inspired by Gui Gedda

Learning to cook traditional Provencal dishes with the legendary Gui Gedda is no exception. If you are lucky enough to find a copy of his culinary masterpiece Cooking School Provence you will glean wonders from the man that chefs around the world refer to as the Pope or Marcel Pagnol of Provencal cuisine.

Gedda’s approach is conveyed so most beginner and amateur cooks can execute a meal worthy of 5-stars. His basic techniques rely on knowing how, when and where to source or choose the very best local ingredients. Follow Gedda’s lead by preparing your dish with the best and freshest ingredients. This recipe is my adaptation of Gui Gedda’s Lamb Daube, and you can enjoy more classic French stews here.

Provencal Lamb Daube Gedda

Provencal Lamb Daube ‘Gui Gedda’

blankChef François de Mélogue
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
Prep Time 1 hr
Cook Time 3 hrs
Course Main Course
Cuisine French, Provencal
Servings 4 people


Ingredients for the Herbal Rosé Infusion:

  • 1 bunch Rosemary
  • 1 bunch Thyme
  • 4 Bay Leaves
  • 10 Juniper Berries
  • 10 Black Peppercorns
  • 1 segment Dried Orange Peel roughly 4 inches long
  • 1 bottle Rosé

Ingredients for the Lamb Stew:

  • ¼ cup Olive Oil
  • 10 Carrots peeled and thinly sliced
  • 1 Sweet Onion peeled and sliced
  • 2 Celery Ribs diced
  • 1 Leek cleaned and diced
  • 10 cloves Garlic sliced ‘good fellas’ thin
  • 3 lbs Boneless Lamb Shoulder cut into 1-inch cubes
  • 2 tsp Piment d’ville
  • 2 tsp Herbes de Provence
  • Sea Salt to taste
  • Black Pepper to taste
  • 2 tbsp Lavender Honey
  • 1 tsp Nutmeg freshly grated


Prepare Herbal Rosé Infusion:

  • Bring eight quarts of water to a boil with the rosemary, thyme, bay leaves, juniper berries, black peppercorns and dried orange peel.
  • Simmer 15 minutes
  • Then add the bottle of rosé.
  • Continue simmering until the infusion has reduced by fifty percent.
  • Strain out herbs, and save liquid for making the stew.

Prepare the Lamb Stew:

  • Sauté carrots, sweet onion, celery, leeks and garlic in olive oil.
  • Cook five to ten minutes, or until the vegetables are soft.
  • While vegetables are cooking, season lamb shoulder with piment d’ville, herbes de Provence, sea salt, pepper and lavender honey.
  • Sauté lamb shoulder in oil over high heat until browned, about seven minutes.
  • Then add lamb shoulder to vegetables, cover with Herbal Rosé Infusion.
  • Season with freshly grated nutmeg.
  • Bring to a boil.
  • Then reduce to a simmer and cook covered until tender, about 2 - 3 hours.
  • Serve the stew in large warmed bowls with mashed potatoes, roast potatoes, rice or nothing at all.


Dried oranges are a common element used in Provençal cooking. They are so easily made it almost embarrasses me to think I used to buy them. Simply peel an orange and hang the peel to dry in a breezy, cool and dry place for five days, or until fully dry. Lends an intense, concentrated orange flavour to everything it is cooked with.
Keyword Daube, Lamb, Stew
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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos.

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