Bouef Bourguignon was created by famous Edwardian French Chef Auguste Escoffier and brought the lowly beef stew to new heights. Julia Child was influential in bringing awareness of this dish to American cooks.
Roast beef fillet with French-style peas (rôti de boeuf et petits pois Ã la français) | Stage 10: Limoges - Issoudun Today is Bastille Day and Gabriel Gaté is in a winery talking about the food from the Limousin region in the centre of France. French restaurateur and chef, Philippe Mouchel, cooks beef fillet with a classic French pea dish – Petits Pois à la Française. Winemaker, Dominique Portet, presents the wines of Bordeaux.