Burgundy, France
Beef Bourguignon
Boeuf bourguignon
Beef slow-cooked in red Burgundy wine with mushrooms, pearl onions, and bacon.
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Marseille, France
Bouillabaisse
Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.
Occitanie, France
Cassoulet
Slow-cooked bean casserole with duck confit, Toulouse sausage, and pork from the Southwest.
Burgundy, France
Coq au Vin
Chicken braised in red wine with mushrooms, onions, and bacon, a Burgundy specialty.
France
Duck Confit
Confit de canard
Duck legs slow-cooked in their own fat until tender and melting, then crisped.
Atlantic Canada, Canada
Jiggs Dinner
Sunday tradition of salt beef, cabbage, carrots, turnip, and potatoes boiled together with pease pudding.
Provence, France
Ratatouille
Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.
Saint Pierre and Miquelon
Tiaude
A thick fishermen's stew of potatoes, carrots, and cod in a roux; a traditional home-cooked dish of Saint Pierre and Miquelon that warms through the North Atlantic winters.