- jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also
called beef Burgundy, and bœuf à la
Bourguignonne, is a
French stew of beef
braised in red wine,
often red Burgundy, and...
-
Garlic butter, also
known as
beurre à la
bourguignonne, is a
compound butter used as a
flavoring for many
dishes or as a condiment. It is
composed of...
-
Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. 'Burgundy sauce') is a
French sauce with a base of red wine with
onions or shallots, a...
-
anchovy butter Beurre Bercy –
shallot butter with
white wine
Beurre à la
bourguignonne –
garlic and
parsley butter Beurre d'escargot
Beurre d'estragon – tarragon...
- Egli, a
Swiss restaurateur, is
credited for the
introduction of
fondue bourguignonne at his
Chalet Suisse restaurant in 1956. In the mid-1960s, he also invented...
-
eastern France. The
geographical term
Bresse has two meanings:
Bresse bourguignonne (or louhannaise),
which is
situated in the east of the
department of...
- des Beaux-Arts de Dijon, the Musée Archéologique, the Musée de la Vie
Bourguignonne, the Musée d'Art Sacré, and the Musée Magnin. It also
contains approximately...
- pastry[citation needed] are
dipped into a
melted chocolate mixture,
fondue bourguignonne, in
which pieces of meat are
cooked in hot oil, and
fondue chinoise...
-
Retrieved 4
August 2015. "Bresse Farms". bresse-
bourguignonne.
Office de
Tourisme du Pays de la
Bresse Bourguignonne.
Archived from the
original on 23 September...
-
immersing it in a
heated pot of
water or
stock with vegetables. In
fondue bourguignonne,
diners dip
small pieces of beef into a pot of hot oil at the table...
