bourguignon

plural bourguignons · alternative Bourguignon

1. countableuncountableBeef bourguignon, or a similar dish replacing beef with some other ingredient.

   They ordered a nice red to go with their bourguignon.

   1 more example

   […] he brought it all up in one of those ice boxes, along with clams and scallops and bread, shortbread even. The guy would freeze his arm if he thought he could make a nice bourguignon with it.

   2013, Lisa O'Donnell, The Death of Bees, page 126

alternative Bourguignon

1. not comparablepostpositionalIn a style typical of Burgundy (whether the administrative region, the earlier duchy, or both).

   cod bourguignon

   2 more examples

   Near-synonym: Burgundian

   vegetable bourguignon

   Synonyms: bourguignonne, Burgundian

1. The Romance Burgundian language or dialect.

   [And] instead of recovering the Bourguignon dialect, he recovered good Parisian French!

   2016, Fanny Madeline, Meredith Cohen, Space in the Medieval West, →ISBN

   2 more examples

   He published an edition of Virgil in the Bourguignon dialect, with notes, at Dijon, in 1831.

   1843, The biographical dictionary of the Society for the diffusion of Useful Knowledge, Great Britain

   Another consequence is that French has become increasingly different from Oïl varieties, which cannot be considered as French dialects today; Franc- Comtois, Walloon, Picard, Norman, Gallo, Poitevin-Saintongeais, Bourguignon-Morvandiau, Lorrain [...]

   2008, Gillian Sankoff, Miriam Meyerhoff, Naomi Nagy, Social Lives in Language--sociolinguistics and Multilingual Speech, →ISBN

plural Bourguignons

1. Alternative letter-case form of bourguignon.

   [Craig] Hopson’s multiday process also ensures that every drop of his Bourguignon is packed with flavor due to the oxtails’ 24-hour marination with red wine, mirepoix and herbs.

   2023 December 26, Stephanie Breijo, “The best dishes of 2023, according to our food writers”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 26 Dec 2023

   3 more examples

   Oxtail, long thick pieces of it, cut almost through at each swishing articulation of its joints, were hanging in the butcher’s window and I resolved to feed my Sunday lunch guests with a robust stew. […] Or I might do a Bourguignon and braise the oxtail with red wine, chunks of bacon, button onions and fresh or dried mushrooms.

   2007 February 2, Rowley Leigh, “Panic is the mother of invention”, in Financial Times, London: The Financial Times Ltd., →ISSN, →OCLC

   The latest prominent New York chef to rediscover his love for old-fashioned French cooking is Daniel Boulud’s famous disciple Andrew Carmellini, whose glittering new full-service Noho brasserie, Lafayette, features soft scrambled eggs “vol-au-vent” with chèvre and leeks for breakfast; crocks of soft, gamy tripe “Bourguignon” for dinner; […]

   2013 December 28, Adam Platt, “The Platt List”, in New York, New York, N.Y.: New York Media, →ISSN, →OCLC, archived from the original on 04 Jan 2014

   I’d forgotten all about beef stew, seduced by the likes of wine-braised short ribs and fancy Bourguignon. But while braises and Bourguignons may be more impressively company-worthy than stew, they’re not apropos to our current national mood — or my personal one, at least.

   2020 October 30, Melissa Clark, “Looking for Comfort? Turn to This Beef Stew”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 30 Oct 2020

1. not comparableAlternative letter-case form of bourguignon.

   [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

   5 more examples

   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

   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 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