The French term for “as prepared in Burgundy,” one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. – [ah lah boor-gee-NYON]
Cuisine: French
Category: Glossary
Sub Category: Cooking Terms
- Posted6-Mar-2012
- Total Views93
- Word Count100
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