Escoffier’s Beef Bourguignon - A Faithful Recreation of the Original 1903 Recipe

Travel back in time and experience Beef Bourguignon exactly as Auguste Escoffier intended! In this video, I recreate the iconic dish straight from Escoffier’s 1903 cookbook, Le Guide Culinaire. You’ll see how I transform simple ingredients-like paleron (shoulder clod), classic French brown stock, and a cognac marinade-into a rich, fork-tender stew that truly captures turn-of-the-century culinary craftsmanship. Along the way, we’ll delve into traditional techniques such as larding with bacon fat using an old-school larding needle, layering flavours with two days’ worth of stock preparation, and slowly braising the beef in red wine, veal stock, and Escoffier’s renowned Sauce Espagnole. Finally, we’ll finish with the “Bourguignon garnish” of glazed onions, sautéed mushrooms, and crispy lardons. If you’re ready for a genuine taste of French culinary history and a dish that’s stood the test of time, join me in recreating this labour of love in your own kitchen!
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[@philippebiendon5809]

Frenchman here. Born and raised in the southwest of France. IM LITERALLY BLOWN AWAY. Not even our greatest chefs the past hundreds of years have given us the love and care transmitted by Escoffier... sir, you have won more than my sympathy and admiration. I look forward to check on your future vidéos.

[@teddy33131]

Vivement le cassoulet à ce rythme là 😂

[@fabfafa]

​@@teddy33131et la choucroute

[@Meisterfluscher]

you are definitely not French, you have that American robot style

[@Picasso_Picante92]

@@Meisterfluscher His accent is British, not American.

[@Pierre2000ish]

If the guy is french, I am the queen of England. And I am French, so saying that really costs me.

[@TheSilvercue]

This man cooks in a smart white shirt. Legend.

[@lvkdzh]

Although none would cook le bourguignon like this nowadays, it is incredible to see the perfect execution of the original recipe. Respect from Dijon, Bourgogne!

[@audas]

I know many people who would cook like this - including myself. Making stocks like this is a normal part of routine cooking - beyond that its a basic slow cook. Larding is the only thing which maybe new to some - but most would be well aware of it. Maybe when you say "none" you are just referring to yourself.

[@lvkdzh]

@audas I was referring to the whole process. The larding, the cognac. Now cut the bs please, you are not cooking a meal for 3 days. Personally, I usually start in the morning and you end up with something decent and extremely nicely done for the evening. The slow cooking is the most basic thing, I can agree. I dont think you know what you are talking about.

[@patavinity1262]

I haven't yet cooked a bourguignon this way, but intend to for the next dinner party I host. In fact I regularly cook recipes from Escoffier, it's always very educational.

[@DanielAnavy]

Remarkable Escoffier Boeuf Bourguignon.Complex ,time consuming but absolutely delicious .

[@mstrwoodley694]

As I’m about to graduate the culinary school of A. Escoffier in March .. and today is my birthday… the universe is in my favor. I’m grateful. Thank you young Sir. 🙏🏾

[@EphemeralThought]

That you whisked the roux/sauce with a tiny finger-held panda whisk for a very long time is a testament to your dedication, sir.

[@sbjchef]

Well done, I spent thirty years as a chef cooking the Master's way, the advice I passed on to apprentices was; the most important ingredient in French cooking is time.

[@denisemarino3021]

From the USA. I just loved your video. Please make more of his 1903 recipes. You are an excellent presenter. Every word was clear and concise. Thank you.

[@manoloestradas3693]

Really cool that you followed that old recipe to a T. Judging from the comments it’s hard for some people to comprehend the amount of work classical French cuisine demanded, more so in that these recipes are meant for large volumes and for a whole brigade to be involved in.

[@nurseyj9]

Beautiful tuition! I went to an old-fashioned (even back then!) Grammar school for girls where our Home Economics lessons included skills such as seasoning cast iron, as well as all the building blocks of making sauces, braising, roasting, baking... for that I'm so grateful and wish these skills were taught to everyone

[@carlstensel9723]

I have been cooking French food for over 50 years, and have had Escoffier's book with me the entire time. Over that period, I've tried all sorts of variations of this recipe, and after all of that, I have to say that I have never seen anyone come as close to the perfect Escoffier version of this dish as you have in this video. In a way, I think the whole thing that made Escoffier the king of chefs is simply the immense effort he went to in order to see that every step was perfect, and nothing was left undone. You wonderfully captured this attitude here. This was a pleasure to watch.

[@felixniederhauser7799]

I made my apprentice as a Chef back in Switzerland in the mid 60's, by a Master Chef, who worked under Aguste Escoffier.

[@timmorozco]

A beautiful example why I go out to eat when I want French food

[@scubahood-s2j]

I still have my oringinal copy of Escoffier's Le guide culinaire .... 1903, leather Hard backed, in French .... very used, very fragile...very treasured ...handed to me by a family friend and Chef when I first started Catering college nearly 40 years ago.

[@Jackolafrite]

I had to wait for an Englishman's video to finally see a real Burgundy garnish on the internet: pearl onions, bacon and mushrooms. Bravo, my Burgundy region thanks to you.

[@jamesmartin-ic2rj]

I'm a chef and i have the "bible" of course,I've cooked many of Escoffier's dishes,including this one,followed the recipe's to the latter, it's a lot of work,but the end result phenomenal! I've even had the opportunity to visit his house,now a museum in Niece!

[@michaelcarter8120]

I love how he really explains WHY certain things are done a certain way. That trick with the bacon, I’m gonna try that on just about any roast I cook in the near future.

[@Sevetamryn]

German here, Excellent video. Can't wait to do it this way myself for the family. Thank you, a lot, for sharing this!

[@MrDaraghkinch]

I am an enthusiastic home cook and love to learn. I have to say, you are punching WAY above your weight! The detail of your explanation of every ingredient is relevant, concise and never tedious. Your love of what you are doing shines through in every explanation. Engaging, entertaining, professional and importantly, a likable humble guy. Bravo! Please keep at it. I hope you get the recognition and success you deserve.

[@subcomandantetroncos6914]

I don't know you, I have never met you and I ended up on your channel by accident: 1) by mid video I hit that subscribe button; 2) I understood a lot more than I imagined from your video 3) I have the deepest respect for you, you are a great cook and a brilliant youtuber/teacher. RESPECT man!

[@lolokarpo2731]

Merci à toi, pour ce magnifique moment de cuisine française... Plus personne en France ne fait le bourguignon de cette façon... Je partage ta vidéo avec mes amis !

[@josephengel8263]

One of the quickest subs I’ve ever given. The knowledge, the production quality, the engagement, all speak of a channel with 10x the subs. Criminal this man only has 22k.

[@Sam-y5o6j]

This is an exceedingly excellent video. Very interesting and well produced.

[@peterstech1802]

Unbelievable! You are a legend! I have never seen anyone executing this famous recipe. Your video is professionally made, your knowledge and explanations are just brilliant. Well done! Can't wait to try your dish.

[@TheHungfoo]

I love how you weave in food history and food science into your cooking instructions. Your channel is a hidden gem and you're a natural teacher!

[@PKDionysus]

You used every pot in that kitchen for this video. 🤣 Great video.

[@MrGrimdek]

Yup, a dutch oven and a stainless pan

[@xred_ray8009]

My grandma (originally from Bohemia) ALWAYS did the larding on venison. Never had any dry piece of venison when she cooked.

[@rustybearden1800]

Great cooking is about learning technique - this guy has it in spades - fantastic!

[@donnaflagg333]

I didn’t know Escoffier made his stock like this! My mom taught me. She was Irish ☘️ Escoffier clearly cooked with love and a passion to get underneath the flavor - although I never cooked with cognac and I doubt I can put my hands on veal bones; I will do my best to adhere to the basics of this receipt … omgosh the bacon threader! Lol 😂 there’s no such tool available here in the states even online. I think there’s a couple ways to get simulate that: injection of rendered bacon fat and inserting bacon lardons in slits like you do garlic. Anyway….thanks for this amazing video I’m so excited about making this I commented before it’s end 😂 ✨🕊️💚☘️💚🕊️✨

[@peterrosendahl1019]

As an European Chef, that sucked the Escoffier principals like mother’s milk, and now at higher age exploring the secrets of Asian cuisine, I’m so amused of the love and passion of an Asian man for the real French Cuisine.

[@So-vn7ui]

Beautiful ! Frankly. Clear explanations, just enough technical, small drawings added for better understanding, a little bit of physics/ chemistry (fundamental for sauces). I was passing by by chance and will remain a subscriber. THANK YOU Enormément!!!!! Paris, FRANCE

[@jeffreymancini409]

Outstanding presentation. Great dish, proper classical technique.

[@mk.gurenzero9434]

Knowledge, technique, execution absolutely brilliant!

[@Renaud-z8x]

Incroyable recette ! Merci à vous Chef.

[@roymarshjiujitsu]

I just had a big lunch and am very full, And, yet, this video has me salivating with hunger.

[@pompodorius]

Just wow, next level cooking, thank you!

[@thisarfingai]

That was absolutely phenomenal! BRAVO!

[@apefu]

Very interesting to see in contrast to modern recipes - especially with the sauce. Also, I never realized before that my grand mother made Boeuf Bourguignon a lot. I simply did not recognize the dish without the garnish.

[@erikvanodijk6395]

I love your videos, you explain both practical techniques and the theory behind it in such a great way

[@SaxonRanger94]

8:08 Damn that is some highly gelatinous stock! Well done, great cooking. 👍🏻 The Big man would be proud!

[@TheRealGnolti]

I have seen many people put on an iron chef demo with BB, but this really teaches you something, starting with the element of simple patience. Hence the wine sips.

[@liamsardea]

Fantastic. What a marvellous watch! Thank you.

[@marksellers4875]

Makes me want to lick the screen for a taste! That looks MAGNIFICENT!

[@christophethomas2263]

Bravo ! Les différentes étapes de la réalisation de ce classique Français sont un plaisir à regarder. Le résultat nous fait saliver, et l'aspect du plat semble vraiment succulent ! Merci pour cette vidéo de cuisine française , en plus du grandissime Chef Auguste Escoffier ! Chapeau bas !

[@supercompooper]

Escoffier stock is so amazing

[@iguy6571]

I love this guy. I love his accent and presence. He seems like an obsessed genius

[@alanhyt79]

Classic French cuisine is my favorite.

[@ernesthopkins3746]

This is a wonderful video. Thank you, for your adherence to the original recipe.

[@b7h3b]

First time viewer here. You seem to have an intense passion for cooking and the science behind it. You look like your really enjoying what your doing and it makes watching this video very entertaining. This recipe looks really good.

[@jameskirk2579]

Escoffier would have been happy to have you as his student ! Bravo !

[@elizabethhowe2110]

Watching this, i just have to make it. My mouth is watering (which it does not do with most cooking shows).

[@6reve]

Incredible. Thank you so much for sharing this wonderful experience

[@benediktjager3565]

Greetings from Austria, happy new year and THANK YOU FOR THIS OUTSTANDING VIDEO!!!

[@danielkennedy1524]

Can not get enough! Love the history!!!!

[@gvyong]

For all that effort I will gladly pay the price of a Olive Wagyu dinner for a serving of this beef done in Escoffier classic style!

[@paulklee5790]

….and all done in a spotless white shirt! That’s class!

[@LorwaiTan]

And cufflinks 😂

[@padders1068]

Wow! That was a lot of work, but well done Sir, on following the original recipe so faithfully! It looked like the end result was well worth the work! 🙂😋😎

[@Bduh2]

I enjoy cooking and appreciate you sharing this video. What a coincidence about Auguste Escoffier's brown stock! Just two weeks ago, I prepared his brown stock, using it as the base for a roux to make Dutch Kroketten. Although I own a pressure cooker, I prefer not to use it for this brown stock-doing so would feel like blasphemy! Lol.

[@pierreandrieux3752]

Sublime ! I like the way you present your recipe ! Passionate and simple ! Bravo, from France !

[@willbaren]

This was truly excellent not only the explanation but also the presentation. I’ve always wondered how much work goes into what appears to be rather short recipes in Escoffier and it’s days worth. Salut.

[@hori166]

The reason why nobody cooks like this is time and ingredients. Unless you live in an area, e.g. Paris with a neighborhood butcher, you won't find bones, let alone veal bones, or a paleron. I've NEVER seen fresh bay leaves, but the next time I'm in la Grande Épicerie in the rue de Sèvres I'll be sure to look. Since it took so long to make this, I would probably eat it over the span of a few days maybe with someone I really fancy. And, in hommage to Julia Child, W2 avoids revealing brand names. I DARE you to find W2 House Wine at your local caviste. All this said, the final product is not plated and an appropriate wine other than W2 House Wine is not recommended, though Corton or Volnay would pair with such a rich and complex sauce. Bon appétit!

[@lespetitszoiseaux3774]

this made me feel like playing The Sims for some reason you're doing a pretty good job for a guy with little to no training in french cuisine thanks for sharing and spreading the love for our tradition Godbless

[@Cap1981]

Merci pour le respect apporté à nos traditions ❤

[@AJ29430]

Brilliant, i make a version of this great dish, but my word this elevates it several levels

[@John-nl2kt]

Pleasure to watch your videos. Thanks 🙏

[@maronily]

The bacon for larding is not from the belly but from the back and is cut into much thicker strips. Know-it-all from Austria here ,) Great video! Thanks!

[@blueshorecreative3146]

2 days of work? I mean it looks absolutely delicious and I'm drooling right now nut I won't be making it myself. I guess that's why one goes to restaurants.

[@krg1965]

Wow. Another video that I have no idea how it came into my vision, but I'm very glad it did. You explain and demonstrate every step so well, and always with such appreciation of each ingredient. Marco Pierre White says to question why you do any process and what you've done here is to make it clear what the reason for each step is, why it's done and its importance towards the finidhed dish. And you explain advanced (well, to me) terms such as paleron and larding so clearly. I follow a vegan diet, so I'm never going to attempt this dish, but really enjoyed your passion and joy of cooking this dish and, as said before, your reverence towards the ingredients. Thank you and you have a new subscriber.

[@CraigRicciShaynak]

Great presentation of a classic dish. Your knowledge and enthusiasm are extraordinary!

[@daviddickson1567]

As chef great job 😁bring Escoffiers Beef Bourguignon to 2024. However, as retired chef last year I went to Publix needed bones to make a demi glaze, just a small package beef bones alone where like 25.00 geese lo!. Florida USA 😊 but great information thank you.

[@perryroobay]

Awesome, clear and concise - SUBSCRIBED!

[@EKdlwoasred]

I make beef boggynon all the time but never done it like this before! Issually make it with pasta tomato sauce and beef in oven in tin foil I like this style of it

[@jadewatson621]

Lovely and well made video! Can't wait to see your channel grow more! the production quality you're doing is incredible for a smaller channel. Love this video :)

[@MarcasLancaster]

Wonderful demonstration. Appreciated.

[@gberchier]

Very good master class ! Really looks tasty.

[@bowint400]

Nicely done, structured, very well explained. Not sure I would put in this degree of work, but it's definitely an inspiration. Would love to get a copy of that book!

[@arak2551]

In a professional French kitchen of the era, one person would be in charge of making the mother sauces every day, so the chef could just get the sauce espagnole or fond brun or what have you directly from the icebox without having to actually make it himself every time.

[@jean-paulbertuol4390]

Génial !!! Merci, from France !!!

[@klingonhoney]

Your video and explanations are amazing, thank you for your work .

[@ouaoua11]

Mouth-watering !

[@olilane8]

Fantastic video. You have a bright KZbin career ahead of you!

[@familiesprenger8771]

Fantastic!

[@Misterz3r0]

Your video is very well produced.

[@deirdrehastings5683]

This looks so amazing. I wish I could have dinner with you.

[@thomasemmerich3083]

Wow, that Must be good, Master Class of cooking 😮

[@tysonmayberry1208]

outstanding production Sir!

[@digbycrankshaft7572]

Wow. Simply wow.

[@dataman1000]

Love your presentation!

[@SuperMan-xy8ui]

Well done and excellent commentary!

[@ProfMikeBurton]

Excellent execution and explanation. Some of these ideas can be used for other dishes.

[@htimsid]

What a splendid video!

[@justinodowd4182]

Brilliant stuff.Im eating a cheese sandwich whilst watching this.

[@thejackoss]

Absolutely superb.

[@aliwatson9860]

I still use it, larding , especially with organic raised beef , I work in france

[@elander86]

Thank you chef

[@ghastly356]

this felt very intimate for a cooking video

[@jonathanwilson6288]

Excellent video!

[@maytheforksbewithyou]

👏 c'est magnifique !

[@guycalabrese4040]

Wow! You are the perfect chef! New sub here 🙋🏻‍♂️

[@asgharnowrouz3853]

Thank you for this thorough class. I have always burned off the alcohol.

[@chris_ea]

Absolutely astonishing - the meat is intended to nearly be like pulled beef