meat dishes

Andouillettes

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions and seasonings, but they are something of an acquired taste. Even so, they regularly find their way onto town centre bistro menus, and are popular with French people.

Boeuf Bourguignon (1)

Bouef Bourguignon (2)

Beef bourguignon or Bœuf bourguignon, also called beef Burgundy, and Boeuf à la Bourguignonne, is a well-known, traditional French recipe originating from the Burgundy region of France.

Essentially, it is a stew prepared with beef braised in red wine (ideally a good red Burgundy), and beef broth, flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Beef stew

Also known as Daube de boeuf à la Provençale, Beef stew is a traditional family meal and there is nothing quite like it! It is called daube because of the old earthenware container it was cooked in. There are variations of this beef stew recipe but they are all fantastic. It is best started the day before as it improves in flavour.

Other delicious French meat dishes to whet your appetite without driving you to distraction are:

Braised beef

Beef cooked in beer (Carbonade flammande)

Cassoulet

Lamb chops (Côtes d' Agneau)

Navarin of lamb

Peppered steak (Steak au poivre)

Pork, Apple and Chestnut Pie

Pork chops (Côtes de porc sauce tomate)

Pot au Feu

Roast leg of lamb

Roasted shoulder of lamb

Roast venison

Venison stew (Venison daube)