French chefs | The Rambling Epicure

What to Eat in France: Boeuf Bourguignon

Published by Jonell Galloway + Saturday, November 14, 2015 Permalink 0

What to Eat in France: Boeuf Bourguignon, or Burgundy-style beef stew in red wine, inspired by French chef Bernard Loiseau

Boeuf à la bourguignonne, also referred to as beef or boeuf bourguignon, is a French classic from the Burgundy wine region of France. It is made with red Burgundy wine, and simmered for hours. It makes up part of what the French refer to as “plats cuisinés“, or slow-cooked dishes.

This recipe is quite easy to make, and should serve about 8 people. Plan to make it well in advance, since it is best when it is left to marinate for 24 hours and cook slowly several hours on the day of serving. It is the perfect dish for dinner parties or potlucks, and is one of the best leftovers around.

Boeuf Bourguignon Recipe

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Serves 8

Preparation time: 45 min

Cooking time: 2 1/2 to 3 hrs

Marinating: 24 hrs

What are the four mother sauces?

Published by Jonell Galloway + Friday, November 13, 2015 Permalink 0

What are the four mother sauces as defined by French chef Carême in the nineteenth century? Tomate, Béchamel, Velouté and Espagnole.

Simon Says: Daily Food Quote, June 18, 2013

Published by Jonell Galloway + Tuesday, June 18, 2013 Permalink 0

Simon Says: Daily Food Quote, June 18, 2013

by Simón de Swaan

The greatest dishes are very simple dishes.–Auguste Escoffier

French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking, and the organization of the professional kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (service à la Russe), referred to Russian style service. He also developed the first à la carte menu. His books are still used by culinary students and chefs alike.

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