A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Beef stock is the classic building block of many signature Burgundian recipes.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
This popular hearty stew is found in many homes and restaurants in Brittany.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.