flipBeef bourguignon from La Coupole
Beef bourguignon from La Coupole
Why this dish? Beauvoir and the existentialist circle frequented the large brasseries of Montparnasse like La Coupole, where wine-braised dishes were served at long tables of discussion; bourguignon embodies the warm meal that brings people together, in contrast to her solitary snacks.
A beef stew in red Burgundy wine, with bacon lardons, mushrooms and pearl onions: the dish for evenings spent reshaping the world over a carafe.
When we gathered in numbers, a snack was no longer enough: we needed a dish that would stick to the ribs while we talked until nightfall. The bourguignon, we would let it simmer for hours in wine — time matters little to those who speak of freedom. Sartre, friends, cigarette smoke, the carafe being refilled: that is the setting. A good stew needs to be forgotten on the fire, exactly like an idea left to mature before being written down.
- •Beef for braising (chuck, cheek) — a nice piece (base)
- •Red Burgundy wine — one bottle (cooking liquid)
- •Smoked bacon — a piece (fat and smokiness)
- •Small onions and carrots — a handful (garnish)
- •Button mushrooms — a handful (garnish)
- •Bouquet garni, garlic — as needed (aromatics)
Beef bourguignon from La Coupole
A beef stew in red Burgundy wine, with bacon lardons, mushrooms and pearl onions: the dish for evenings spent reshaping the world over a carafe.
Why this dish? Beauvoir and the existentialist circle frequented the large brasseries of Montparnasse like La Coupole, where wine-braised dishes were served at long tables of discussion; bourguignon embodies the warm meal that brings people together, in contrast to her solitary snacks.
When we gathered in numbers, a snack was no longer enough: we needed a dish that would stick to the ribs while we talked until nightfall. The bourguignon, we would let it simmer for hours in wine — time matters little to those who speak of freedom. Sartre, friends, cigarette smoke, the carafe being refilled: that is the setting. A good stew needs to be forgotten on the fire, exactly like an idea left to mature before being written down.
Ingredients (period version)
- Beef for braising (chuck, cheek) — a nice piece (base)
- Red Burgundy wine — one bottle (cooking liquid)
- Smoked bacon — a piece (fat and smokiness)
- Small onions and carrots — a handful (garnish)
- Button mushrooms — a handful (garnish)
- Bouquet garni, garlic — as needed (aromatics)
Ingredients
- Beef chuck or cheek — 1.2 kg (base)
- Full-bodied red wine — 75 cl (cooking liquid)
- Smoked lardons — 200 g (fat and smokiness)
- Pearl onions — 250 g (garnish)
- Carrots — 3 (garnish)
- Button mushrooms — 300 g (garnish)
- Flour — 2 tbsp (thickener)
- Bouquet garni, 2 garlic cloves — — (aromatics)
Method
- The day before, marinate the beef cut into large cubes in the wine with the bouquet garni and garlic.
- Drain the meat, pat it dry, and sear it in a Dutch oven with the lardons until browned.
- Sprinkle with flour, moisten with the marinade wine, add the bouquet garni.
- Cover and simmer over very low heat for 3 hours.
- Separately sauté the onions, carrots and mushrooms, add them at the end of cooking.
- Adjust seasoning and serve very hot with bread or steamed potatoes.
How it was made : La Coupole, opened in 1927 in Montparnasse, was a hub of bohemian and intellectual life. It served generous brasserie cuisine, stews and daily specials, in an immense hall conducive to long conversations.
The contemporary twist : Served in a cast-iron cocotte directly on the table, with a square of dark chocolate melted into the sauce to make it velvety — a gourmet nod to the café next door.
Simone de Beauvoir · Charactorium
