Correspondent’s cooking: Josette Izar’s three-pot stew

recipe. They provide information throughout the year on village life. Today, they unveil their culinary specialty.

Josette Izar was born in Montmorency: I lived in Mery-sur-Oise, in an agricultural area, with my grandparents who practically raised me. The latter, market gardeners, in particular produce green beans and leeks. Life there was too peaceful for a teenage girl. Even in May 1968, we were far from the action. I like the countryside, especially the nature. Much to my despair, I had to work on the farm every day. I did it backwards. I was still good in this rural environment. My schooling finished, I entered competitive examination the Treasury. I’ve spent my whole career there. After ten years there, I asked for my transfer to Sournia, where a position became available. One of my colleagues is from Ansignan, a village he spoke to me about regularly. I was posted to Montpellier. The city is interesting, but I preferred to walk in the nearby Cévennes. Josette discovered Ansignan, a real favorite: On vacation with my brother-in-law in Toulouges, I came to visit Ansignan. I only imagined this village by the description my colleague made of it. However, I felt like I knew him. I thought to myself, this is where I have to live. I bought a house there. Two years later, here I am in Sournia. I stayed there for 20 years and ended my career in Saint-Paul-de-Fenouillet. Relatively easy integration for Josette : “ I was well received by the people here, surely from my knowledge of rural areas, I get involved in local life. I participate in entertainment, I am elected city councilor. Here, life suits me, it is my measure, even if it requires a lot of commitment. I don’t mind the rooster crowing On the work side, Josette is delighted: My job has always been pleasant to me. Assigned to the management of the communes, I appreciated the contact with the elected officials and their employees. An advisory and support function. Then there was the meeting with The Independent : The newspaper is looking for a correspondent so I applied. In the village, I know almost everyone. There are several associations that positively impact village life and I like to relate their actions. Josette offers a recipe passed on by her grandmother.

Ingredients for 6 people. 200 g oxtail, 400 g roast, 1 pork shank, 1 long marrow bone, 1 hen plucked out, 1 onion with 3 cloves, a quarter of celery, 6 potatoes, 4 carrots, 3 leeks, 1 turnip and other vegetables according to individual tastes, garlic, sliced ​​bread, salt, pepper.

Recipe. Cook in water for at least 2 hours in a meat casserole, bone marrow, celery, onion, garlic in a shirt, onion, bouquet garni. In a second Dutch oven, cook the chicken and the other vegetables in water for at least 1 hour. Mix the 2 broths in equal parts, pour over the toasted garlic bread, make chabrot. Serve meats and vegetables with mustard.