Bourguignonne

American  

[boor-geen-yawn, -yohn, -yuhn, boor-gee-nyawn] / ˌbʊər ginˈyɔn, -ˈyoʊn, -ˈyʌn, bur giˈnyɔn /

noun

1. Burgundy.

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Etymology

Origin of Bourguignonne

1915–20; < French, feminine of bourguignon

Example Sentences

No one likes to eat cold escargots à la Bourguignonne.

From The Verge

Cut it into relatively large chunks because, as Hopkinson and Bareham observe, “A true boeuf à la bourguignonne is not about little cubes of meat stewed in Hirondelle.”

From The Guardian

The food writer Richard Olney recommends Soupe à la Bourguignonne, ‘‘Red Wine Soup’’: pork fat, butter, onions, flour, water, stale bread, herbs and almost an entire bottle of red wine.

From New York Times

Bob was truly welcoming to newcomers like myself, and I will never forget our long conversations over bœuf bourguignonne, coq au vin, or, Bob’s favorite, the gravlax—conversations about everything from the art of cartooning to Bob’s days in the Coast Guard to his stories of life at The New Yorker in the sixties and seventies.

From The New Yorker

Only after that would he introduce new ways to get younger people through the doors to experience the cuisine the French Quarter institution has made famous around the world: oysters Rockefeller, escargots a la bourguignonne, souffleed potatoes, baked Alaska and more.

From Washington Post