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When it comes to classic French cooking, the operative term is simple. While the names may seem foreign, some of the ingredients never before heard of, and the flavors exotic, the majority of French cooking is basic ingredients simply prepared.

The Atlanta restaurant scene can sometimes seem equally ironic - fancy names, unknown ingredients,  and sometimes seemingly exotic flavors. Managing this fickle environment better than most through the years as been the Buckhead Restaurant Group. With their original flagship location closing (Pano's and Paul's), the Group set out to establish a new face, and where else better than Peachtree St. And who else better to man the ship, than the original founder's son, Niko.

After successfully opening and running the Greek inspired Kyma just around the corner on Piedmont Ave, Chef Niko oversaw almost every aspect of his new namesake. And no detail was overlooked; from the French inspired hand shaken cocktails, to the extensive list of DOC wines, Bistro Niko does French bistro like the best. There is no other dish to gauge classic French food than beef boeurginon (sp?). Bascially stew, Niko does this exceptionally well - tender beef, mushrooms, rich stock, and egg noodles make this dish a go to comfort food.

Well as it turns out, this dish can easily be replicated at home.

Bistro Niko on Urbanspoon

Beef Bourgignon

Mis En Place
Our core ingredients to Bourguignon
While we could copy and paste this recipe as many, and we mean MANY, others have done in the past, we would prefer to throw this to the master Herself, Julia Childs. She taught many of us how to cook, and she was classically trained in French cuisine. Her recipe of this is THE go to version - Enjoy!
 


Comments

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12/06/2013 04:27

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01/30/2013 21:37

I will try this out at home as it simple and no complicated methods to be done.The video will help me to do it in a better way.

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02/28/2013 04:23

What are the other recipes that she has made, I would like to try them to.

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04/02/2013 00:49

Are there any other recipes available of her.I would like to try them too.

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08/14/2013 01:22

I love any dish made of beef. For the same reason, even though I am not used to French cooking or French dishes I am sure I will like this too. Thanks a lot for sharing the recipe of Beef Bourguignon. I will definitely try it out.

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09/28/2013 05:28

There is no different basin to judge standard French pabulum than beef boeurginon (sp?). Bascially goulash, Niko does this remarkably well - offer beef, funguss, orotund replenish, besides gamete noodles fabricate this plate a go to support comestible.

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10/14/2013 03:23

After successfully fissure moreover running the Greek inspired Kyma impartial approximately the cranny on Piedmont Ave, Chef Niko oversaw nearly each phase of hellos modern namesake. Also no particular was omitted; from the French inspired ovation shaken appetizers, to the widespread enroll of DOC vintages, Restaurant Niko does French tavern preference the elite.

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