March 01, 2017 at 11:00AM
Classic dishes from top chefs, including boeuf bourguignon and filet au poivre, selected by Observer Food Monthly
- The final part of this series launches on Thursday at 8am
This is a favourite among those carefully composed, slowly cooked dishes which are the domain of French housewives and owner-cooks of modest restaurants rather than of professional chefs. Generally supposed to be of Burgundian origin (although Alfred Contour’s Cuisinier Bourguignon gives no recipe for it) boeuf à la bourguignonne has long been a nationally popular French dish, and it is often referred to, or written down on menus, simply as “bourguignon”. Such dishes do not, of course, have a rigid formula, each cook interpreting it according to her taste, and the following recipe is just one version. Incidentally, when I helped in a soup kitchen in France many years ago, this was the dish for feast-days and holidays.
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