Tuesday - Lyonnais - Sauteed calf liver with caramelized onions, Madeira wine sauce
Wednesday - Bretagne - Braised lamb shank with yellow turnip puree and Brittany style white beans
Thursday - Auvergne - Coq Au Vin- Half semi boneless free range chicken slow simmered in red wine with mushrooms and pearl onions, served with buttered fettucini
Friday - Roussillon - Bouillabaisse- Variety of fish and shellfish cooked in a saffron broth over boiled potatoes, served with garlic croutons
Saturday - Languedoc - Cassoulet- Duck leg confit, pork, lamb, sausages with braised northern white beans baked in a terra cotta casserole
Beef bourguignon, also called beef Burgundy and bœuf à la Bourguignonne is a well-known, traditional French recipe.
The dish originates from the Burgundy region, which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, œufs meurette, gougères, pain d'épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
This traditional French dish makes a perfect choice for a cold winter night.