Everyone thinks boeuf bourguignon has to be made with expensive Burgundy wine… but that is a myth. In this clip from Fishwives of Paris, we break down what “a la bourguignonne” actually means in French cooking, why the red wine in beef bourguignon does not need to be from Burgundy (or even Pinot Noir), and why using an affordable wine like Cotes du Rhone is totally valid for cooking.
We also unpack a big misconception about the dish’s origins. Despite the name, beef bourguignon did not originate in Burgundy. The version we recognize today is a Parisian dish, shaped by French culinary tradition rather than strict regional rules.
If you have ever felt judged for not cooking French food “correctly,” this one is for you. French cuisine is more flexible than Instagram comments would have you believe.