Cooking Workshop - Boeuf Bourguignon (2nd edition)
With our 1st workshop met with very positive responses, we are now opening a 2nd session !
A French classic for beef lovers...
Star culinary writer and TV personality Julia Child once called boeuf bourguignon "certainly one of the best beef dishes concocted by man."
Boeuf Bourguignon can literally be translated to beef of Burgundy. it is part of the canon of Burgundy cuisine which also includes Burgundy wines and escargots de Bourgogne - dishes that Hongkongers are familiar with. A beef stew braised in red wine - often one from Burgundy as the name suggests - and a beef stock flavored with carrots, onions, garlic or other herbs are then garnished with mushrooms, pearl onions or bacon.
This dish is emblematic for Burgundy speciality as it illustrates the rich terroir of the region. Burgundy is celebrated on the one hand for its cattle farmings, especially the Charolais cattle, and on the other hand for its renowned wines. In a traditional boeuf bouguignon you will find both.
Join us and with our experienced French teacher and passionate cook Molinna Hatterrer let's discover more about the dish - its origins, anecdotes, the traditional way to cook it - and at the end, get to taste it. Bon appétit !
