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.
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.
Beef Bourgignon
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!