Burgundy isn't a region we're planning to explore on our trip to France later this year. As a number of my favourite dishes come from the region, including Coq au Vin, it's definitely a place a plan to go back to one day.
Another reason I'd like to go back would be to go to a cooking class at The Cooks Atelier. An amazing looking school where you head off to the market in the morning then cook the afternoon away. I had originally thought I'd just pop down there from Paris to attend the school, but with the amount of things I want to do in Paris - I'll think I'll have to leave it for now. Oh well, there's always next time.
|Link to The Cook's Atelier Website here|
One of my other favourite dishes from this region, and one I make A LOT, is the good old Beouf Bourguignon. I've made this dish numerous times using a multitude of different recipes, but never this particular recipe - from the Weigh It Up website - a reduced fat version with the meat servings reduced to a healthier portion by the addition of kidney beans.
Definitely still a delicious version of this dish and worth trying if you're wanting to cut back on the butter. Although I will admit that I did miss the luscious velvet texture and taste that only butter can bring.
I made a big batch which I took away with me on the long weekend holiday down to Portarlington (see here) - indulging in french food, french movies and a french plonk or two.