Boeuf Bourguignon by Monsieur CHATTE.
A main dish served in an aluminium tray.
Beef bourguignon is a historical and classic dish of French cuisine known throughout the world.
In Burgundy, good cuisine is tradition since the duc Philippe le Hardi. It all started between 14th and 15th centuries.
Thanks above all to the presence of exceptional raw materials, gastronomy is still today the most irresistible attraction of this generous region.
What is Boeuf Bourguignon ?
It is a beef stew cooked very slowly with vegetables, herbs and red wine, usually pinot noir. From the association of the two emblematic products of the Burgundy region was born this essential French recipe!
The traditional beef bourguignon recipe includes garnishes such as mushrooms and bacon bits in addition to garlic, onions and bouquet garni.
Beef bourguignon could be at the origin of another very popular Burgundy recipe: eggs en meurette.
Indeed, when all the meat had been served and only the wine sauce remained at the bottom of the pot, the chef would poach eggs in it.
Bon Appétit !