There is plenty of amazing food in Provence, but one special ingredient in particular garners a lot of excitement when seen on the menu: beef. It is something the UK is known for, but when it comes to beef in this part of France, Marcus has been told to expect something a little different to the norm.

Marcus is meeting his neighbour Jerome at his restaurant for a lesson in local boeuf and is surprised to learn that the speciality around here is, in fact, bull. Jerome takes Marcus to a bull farm on the outskirts of town, where he is a little apprehensive to meet the herd, but he quickly learns that these aren’t like the huge bulls in the UK. Here, they are actually quite small and are a breed of cattle that has been eaten in Provence for hundreds of years.

Never one to shy away from a competition, Marcus invites Jerome and the bull farmers for a steak sandwich cook-off, beef versus bull, to see which one reigns supreme. Before he takes on the challenge, Marcus needs to get familiar with the beef in Provence. He meets up with a local cook to make the region’s most famous stew: daube de boeuf, a delicious, simple and hearty dish that makes even the cheapest cuts of beef taste luxurious. Then it is time for the steak sandwich cook-off... which meat will be crowned the winner, beef or bull? Show less