Cooking Burgundy at home—without cooking like Burgundy
You don’t need a French kitchen, a copper pot, or a 12-hour braise to cook in the Burgundian spirit.
What Burgundy does exceptionally well is respect meat, let sauces develop naturally, and pair dishes with wines that bring freshness, structure, and balance rather than brute force. Those principles translate beautifully to the American table—especially when working with familiar cuts from the butcher counter.
This guide draws on our favorite meat dishes from Domaine de Cromey and BurgundyWine.com, reinterpreted for American cooks, paired—always—with Burgundy wines.
Steak night, Burgundy-style
Ribeye, strip steak, and hanger steak
In Burgundy, beef is often cooked simply and finished with pan sauces rather than heavy rubs or marinades. The same approach works perfectly with American steak cuts.
- Ribeye or NY strip: grilled or cast-iron seared
- Hanger steak: fast cooking, deeply flavorful, ideal for sauces
Finish with:
- shallots
- butter
- thyme
- a splash of red wine or stock
This is classic French technique applied to American beef.
Wine pairing:
Look to Bourgogne Rouge, Savigny-lès-Beaune, or Mercurey. Burgundy’s acidity refreshes the palate after each bite, while Pinot Noir’s savory notes echo the browned meat.
Suggested Recipe:
Classic Pan-Seared Steak with Red Wine Shallot Sauce
Short ribs, brisket, and slow comfort cooking
American cuts, Burgundian patience
Short ribs and brisket are American classics—and they thrive under Burgundian methods. Long, slow cooking with wine, aromatics, and time transforms these cuts into something deeply satisfying.
Think:
- beef short ribs braised with onions, carrots, and herbs
- brisket gently cooked with wine and stock rather than sweet sauces
The key difference is restraint: Burgundy cooking avoids sugar and spice rubs, letting meat, wine, and time do the work.
Wine pairing:
Step up to Côte de Beaune Villages, Pommard, or a structured Côte de Nuits Villages. These wines have enough backbone for slow-cooked beef without overwhelming the dish.
Suggested Recipe:
Red Wine–Braised Short Ribs, Burgundy Style
Pork chops, tenderloin, and classic French pairings
Pork loves Burgundy wine
Pork is one of the most versatile meats for Burgundy pairings, especially when prepared simply.
- Thick-cut pork chops
- Pork tenderloin roasted or pan-seared
Finish with:
- mustard cream sauce
- apples or quince
- mushrooms and herbs
This is where French flavor meets American familiarity.
Wine pairing:
Don’t overlook white Burgundy here. Montagny, Saint-Aubin, or Rully Blanc shine with pork, especially when cream or mustard enters the picture. For richer preparations, lighter reds like Volnay work beautifully.
Suggested Recipe:
Pork Chops with Mustard Cream Sauce
Lamb: familiar cuts, old-world logic
Rack, leg, and lamb chops
American lamb cuts—especially racks and chops—pair naturally with Burgundy reds when seasoned simply.
Think:
- rosemary
- garlic
- olive oil
- salt and pepper
Avoid heavy marinades. Burgundy wines already bring complexity.
Wine pairing:
Choose Santenay, Beaune, or Gevrey-Chambertin for grilled or roasted lamb. The wines’ savory edge complements lamb’s richness without fighting it.
Suggested Recipe:
Roast Leg of Lamb with Herbs
Duck and poultry: bridge meats for Burgundy
Duck breast (magret), chicken thighs, and even turkey take exceptionally well to Burgundy’s lighter reds.
- Duck breast with fruit or wine reduction
- Roast chicken with herbs and pan jus
These dishes sit perfectly between red and white wine territory.
Wine pairing:
Try Volnay, Chambolle-Musigny, or Hautes-Côtes de Beaune. Their elegance matches poultry’s texture and allows sauces to shine.
Suggested Recipe:
Duck Breast with Red Wine Reduction
Beef Bourguignon (yes, but later)
A classic worth revisiting—occasionally
We’ve written extensively about Beef Bourguignon, and for good reason: it is Burgundy’s most iconic meat dish. But it’s also a commitment—and one best saved for weekends, winter evenings, or special occasions.
When you do make it, keep it traditional:
- chuck or shoulder
- good Burgundy wine
- time and patience
Wine pairing:
Serve it with the same style of wine used in the pot—Bourgogne Rouge, Beaune, or Savigny-lès-Beaune.
Suggested Recipe:
Classic Beef Bourguignon
Why Burgundy wines work so well with meat
Burgundy wines—especially Pinot Noir—are not about power. They’re about:
- acidity
- savory nuance
- balance
That makes them ideal partners for meat dishes where fat, protein, and texture need contrast rather than competition.
You don’t need luxury cuts or elaborate recipes. You need:
- good meat
- thoughtful cooking
- the right bottle
That’s Burgundy—translated to the American table.
Final thought
Cook the meat you love.
Use the cuts you know.
Add a touch of French restraint.
Then open a Burgundy—and let the conversation begin: burgundywine.com