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The French Canon

One thousand and thirty-three entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
4 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
86 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
943 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
opening VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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French · V The Canonical Dishes

Burgundy

Twenty-one entries

Burgundian cooking is defined by wine as a working medium and by a garnish — lardons, pearl onions, mushrooms — that recurs across the section's canonical braises. Its table opens with the apéritif and the charcuterie, advances through the technique and the great braises, and closes with the regional specialties and sweets that complete the tradition.

Cuisine Bourguignonne: The Wine as Cooking MediumGarniture BourguignonneKir et Kir RoyalDijonGougèresBurgundyJambon Perséllé de BourgogneBurgundyJambon Persillé — Parsleyed Ham in AspicBurgundyEscargots à la Bourguignonne — Burgundy Snails in Garlic-Herb ButterBurgundyOeufs en Meurette — Poached Eggs in Red Wine SauceBurgundyCharolais: The Breed and its CuisineBeef BourguignonBurgundy, FranceBoeuf Bourguignon: The Classical Braise SequenceFranceBoeuf à la Bourguignonne: Fondue BourguignonneBurgundyCoq au VinBurgundy and AuvergnePoulet de BresseSaupiquet des AmognesBurgundyPochéuse de Verdun-sur-le-DoubsVerdun-sur-le-DoubsPotée BourguignonneBurgundyÉpoisses de BourgognePain d'Épices de DijonDijonGatâx de BourgogneBurgundyPoires au Vin de BourgogneBurgundy
V · The Canonical Dishes · 6 of 19Next chapter → Champagne
French · V The Canonical Dishes

Burgundy

‹ V The Canonical Dishes

Burgundian cooking is defined by wine as a working medium and by a garnish — lardons, pearl onions, mushrooms — that recurs across the section's canonical braises. Its table opens with the apéritif and the charcuterie, advances through the technique and the great braises, and closes with the regional specialties and sweets that complete the tradition.

21 entries
Cuisine Bourguignonne: The Wine as Cooking MediumGarniture BourguignonneKir et Kir RoyalDijonGougèresBurgundyJambon Perséllé de BourgogneBurgundyJambon Persillé — Parsleyed Ham in AspicBurgundyEscargots à la Bourguignonne — Burgundy Snails in Garlic-Herb ButterBurgundyOeufs en Meurette — Poached Eggs in Red Wine SauceBurgundyCharolais: The Breed and its CuisineBeef BourguignonBurgundy, FranceBoeuf Bourguignon: The Classical Braise SequenceFranceBoeuf à la Bourguignonne: Fondue BourguignonneBurgundyCoq au VinBurgundy and AuvergnePoulet de BresseSaupiquet des AmognesBurgundyPochéuse de Verdun-sur-le-DoubsVerdun-sur-le-DoubsPotée BourguignonneBurgundyÉpoisses de BourgognePain d'Épices de DijonDijonGatâx de BourgogneBurgundyPoires au Vin de BourgogneBurgundy

‹ The Canonical Dishes · Contents · The Library