Beef Bourguignon: a short story of a great dish

Immerse yourself in the fascinating history of beef bourguignon, one of the most iconic dishes in French cuisine.

A story quite different from what one might have expected from its name and the imagination it carries into the gourmet thoughts of our contemporaries. The result of a long evolution beginning in the fifteenth century, it was only in 1867, in Pierre Larousse's Grand dictionnaire universel du XIXe siècle, that the term "boeuf bourguignon" was mentioned for the first time without any further information, except that it was a dish prepared with wine. Where does this dish actually come from? In what way is he, or rather is he not, Burgundian? What cuts of beef should you use? Which wine? Which filling? What kind of support? Which container to choose to cook it? These are all questions that Matthieu Aussudre answers based on a critical reading of the gastronomic literature and a fascinating deciphering of the myths and fantasies that surround cooking, to offer you a complete and detailed exploration of this culinary treasure.