Bourguignon en · ADJ
Etymology
Borrowed from French bourguignon.
Meanings
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(alt-of, not-comparable) Alternative letter-case form of bourguignon.
alt of bourguignon
Rhodes’ most important book, New British Classics, does include recipes for his faggots and that bread and butter pudding. And very nice they are too. But it also has instructions for a “Champagne fish sauce”, a sole meunière, albeit by another name, and “pigs’ trotters Bourguignon”.
2026 May 30, Jay Rayner, “Why the best British food is actually French”, in Financial Times, London: The Financial Times Ltd., →ISSN, →OCLC:Craig Hopson of New York City’s Le Cirque and local bistro pop-up Electric Bleu is leading the kitchen at Shirley Brasserie, which serves a range of French and broader-European classics such as chicken liver mousse with duck gelée; truffled risotto; oxtail Bourguignon; escargots; French onion soup; mussels in white wine; and lobster pasta.
2023 September 12, Stephanie Breijo, “Experimental Korean restaurant Baroo reopens with ‘life cycle’ tasting menu downtown”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 12 Sep 2023:[P]até Bourguignon is a gutsy guinea fowl, red-wine and mushroom terrine; […]
2008 September 14, Terry Durack, “New York's Bar Boulud is a buzzy brasserie with a dedicated charcuterie kitchen...could paté be the next sushi?”, in The Independent, London: Independent News & Media, →ISSN, →OCLC, archived from the original on 06 Jul 2022:For Pierre de Benoist, who looks after Domaine A & P de Villaine in Bouzeron on behalf of his uncle Aubert de Villaine of the world-famous Domaine de la Romanée-Conti, 2021 will be “a vintage that sorts the men from the boys, a vintage that’s typically Bourguignon, not Mediterranean”.
2021 October 9, Jancis Robinson, “The unique class of Burgundy 2021”, in Financial Times, London: The Financial Times Ltd., →ISSN, →OCLC, archived from the original on 02 Nov 2021:The relatively simple risotto Bourguignon with a soft poached egg and red wine occupies four big pages.
2012 December 8, Christopher Hirst, “Books of the Year 2012: Food”, in The Independent, London: Independent News & Media, →ISSN, →OCLC, archived from the original on 12 Dec 2012:We take skidoos up to Alpele, a tiny Alpine restaurant above Lech. Where we eat, yup, you’ve got it, peerless cheese fondue, plus fondue Bourguignon and Chinoiserie.
2018 April 21, Tom Parker Bowles, “Beware Greeks bearing bills... Forget the 'rustic charm' cliches, Meraki just serves great quality food. But it isn't cheap!”, in Daily Mail, London: DMG Media, →ISSN, →OCLC, archived from the original on 07 Jun 2026:Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
2020 January 1, Melissa Clark, “Mushroom Bourguignon”, in New York Times Cooking, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 01 Jan 2020:The traditionally chewy hanger steak is grilled over a wood fire, lightly brushed with sauce Bourguignon and sliced into five toothsome segments.
2023 August 25, Steve Cuozzo, “Forget Balthazar — this NYC French restaurant is where the pretty people are going”, in New York Post, New York, N.Y.: News Corp, →ISSN, →OCLC, archived from the original on 25 Aug 2023: