Bourguignonne

[boor-geen-yawn, -yohn, -yuhn, boor-gee-nyawn]

noun

1. Burgundy.

Word History and Origins

Origin of Bourguignonne¹

1915–20; < French, feminine of bourguignon

Example Sentences

No one likes to eat cold escargots à la Bourguignonne.

Read more on 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.”

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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.

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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.

Read more on 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.

Read more on Washington Post