Crossword-Solution: BOURGUIGNON
We have 1 clue for the answer “BOURGUIGNON”
| Clue | Answers |
|---|---|
| of meat dishes, stewed with onions, mushrooms and Burgundy wine | 2 answers |
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Kind of apple
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Hint 1 meaning
One who, or that which, eats.
Hint 2 anagram
RTEEA
Hint 3 another clue
greedy person
13 +1
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Sentences with BOURGUIGNON (5)
From the first he denied all knowledge of Cartouche, insisting that his name was Charles Bourguignon, and demanding burgundy, that he might drink to his country and thus prove him a true son of the soil.
They are usually ascribed to a progressive accumulation of liquified matter, and the diffusion of lavas issuing from a central mouth.) on carefully reading the minute and simple narrative, given by the Jesuit Bourguignon of the slow appearance of the islet of the little Kameni, near Santorino; we find that these extraordinary eruptions are generally preceded by a swelling of the softened crust of the globe.
Was that lousy Bourguignon going to stop them from having a drink? Weren’t they free any more? He could well wait another five minutes.
Ainsi s'expliquerait l'absence de manuscrits OrlÈanais anciens, quand il en subsiste encore un si grand nombre en dialecte picard ou bourguignon.
Even among the wealthy Arabs it is common for the wives to be employed in the most menial household work; and Madame Bourguignon assured me that had I been behind the scenes I should probably have found some of the ladies of the caid's family thus engaged.
Quotes with BOURGUIGNON (3)
My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it…
Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not becau…
When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.