Grillade Marinière de Valence

In the days before railroads, the towpath along the Rhône River was a busy thoroughfare, acting as highway from the Mediterranean to Burgundy and the north. Robust draft horses pulled the barges upstream, but the river current took care of the return journey, so horses were sometimes converted to steak by the marins (sailors), who favored robust seasonings, such as anchovy and garlic, and a bit of vinegar to tenderize the meat. Today, hearty cuts of stew beef are given the same treatment. C