When was champvallon created and what was it originally made with?

The creation of champvallon is attributed to the 18th century, emphasizing its historical context during a period when French cuisine was evolving significantly. Originally, champvallon was made with mutton, a protein that was more prevalent in the culinary practices of that time. This dish represents an essential part of traditional French culinary heritage, showcasing the use of slow-cooking techniques that allow the flavors of the meat and accompanying ingredients to meld beautifully.

Understanding its origin helps appreciate how French cuisine incorporated various meats and cooking styles over the centuries, linking champvallon to the era's culinary trends and preferences. The choice of mutton, characterized by its robust flavor, aligns with the cooking practices of the 18th century, which favored hearty and flavorful dishes.