The Carbonade has always filled our region’s houses with a delicious odour, but the aroma depends on the preparation. There are many recipes which are enhanced according to subtleties of the creators’ taste. It all depends on the list of ingredients and the way it’s cooked. First of all, choose the pieces of beef, the spices and let them stew in beer (lager, pale ale, or brown ale). The alcohol evaporates leaving the bitterness to pervade the sauce. It has been compared with an upmarket stew, such as Hungarian “goulash”, the Antilles’ “colombo”, Indian “curry” and Italian “spezzatino”. In fact the Carbonade is a universal dish. Revamped by audacious master chefs, it is reworked to become the stylish dish on a gastronomic menu.