Beef slowly braised in red wine with carrots, oranges, and Provençal herbs until the meat falls apart at the touch of a spoon. A dish that waits for its guests and improves when reheated.

Why this dish? Consuelo loved long evenings with wine, in Paris and in Agay in the Var, where Saint-Exupéry's family owned a property. The daube, a Provençal stew that simmers for hours, was the perfect dish for those tables of artists and friends that never ended.

My friends, when I entertained in Paris or the South, I didn't rush to the stove at the last minute, no! I put the daube to simmer from morning, in wine and orange, and let it dream while I painted and talked. In the evening, the house smelled of the South, we uncorked the bottles, and Tonio and the poets stayed at the table until the candles died. A good stew, you see, is like a story: you have to give it time to become beautiful.

How it was made : Provençal daube was traditionally cooked in a glazed earthenware daubière, placed at the edge of the fire or in the embers, for very slow cooking. Dried orange zest and garrigue herbs (thyme, rosemary) mark Provence; the wine marinade served both to flavor and tenderize working meats.

The contemporary twist : Make it the day before: reheated, it's even better—ideal for a lingering table of friends, just as Consuelo loved.

Consuelo Suncín · Charactorium