Foodie French Friday: Cuisine Bourgeoise
This week's Foodie French phrase is Cuisine Bourgeoise {kwee zeen boor jwaz}.
It is not a food, but more of a style of French cooking.
It's a cuisine that is usually prepared in large "family-style" quantities. The dishes are simple, but of high quality. It includes hearty dishes like beef stew, mutton stew, beef stew au gratin, lamb stew or calf sweetbreads (belch).
It is slow cooked food, homey fare that seems more like home cooking, although some restaurants still serve Cuisine Bourgeoise.
I think that could totally be considered Cuisine Bourgeoise, non?
What is your favorite type of French comfort food?
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April 24th, 2009
One of my favourite recipes from the cuisine bourgeoise is the “blanquette de veau à l’ancienne”. Absolutely delicious…
I’m French and my grandfather used to be a known chef, here in France. He’s written several cook books, one of them called “La Grande Cuisine Bourgeoise Souvenirs, Secrets, Recettes”.
Too bad it wasn’t translated in English, Im sure that you would have loved it…
Apart from the “blanquette de veau”, he also has a wonderful recipe for “boeuf bourguignon” that I make when we have an important family reunion.
But the blanquette really remains my favourite
April 24th, 2009
I forgot to tell you that the best meat for the boeuf bourguignon is the “joue de boeuf” (beef cheeks).
But you might know that alreday!
April 24th, 2009
No Isabelle, I did NOT know that already! Thanks so much for sharing that.
April 24th, 2009
Looks very tasty!! Rather a winter meal here though…but good all the same!
April 24th, 2009
Oh Isabelle- you’ve got my mouth just watering over here!! It is too bad that his cookbook wasn’t in English- or maybe you have just announced your new project- translating and re-publishing it
April 24th, 2009
Well, yes, for winter- but it’s the only French comfort food I have pictures of
Guess I better work on that, Anne!
April 25th, 2009
My favourite Cuisine Bourgeoise dish is…ris de veau (veal sweetbreads). Yes, I know, sounds disgusting but it is sooooooo good ! I never cook them though, I have them only in fine restaurants.
April 25th, 2009
Anne, sometimes the best dishes are left for special treats in a restaurant. But, I have EVER (and I will never) wanted someone to make me sweetbreads- it would be you
xo
April 27th, 2009
Osso bucco, but that’s pretty Italian, my French mil is actually Italian originally, so the comfort food she serves has that touch.
She also makes a beef dish, alouette sans tête, thin strips of beef pasted with garlic and parsley, rolled up and simmered in a delicious sauce until fall-apart tender. Mmmmm
April 27th, 2009
Holy Lord- that last one sounds like heaven on a plate!!