#la bourgogne

[wgm-beautiful-world]

Château d'Époisses - FRANCE

[interieurs-design]

Restaurant français La Bourgogne, New York, 1950s.

[scrollsofhumanlife]

Rita Lewis nee Terrelonge with her guitar

Born October 29 1921 in St.Antoine/Little Burgundy, Montréal

Montréal, Québec

[dreamconsumer]

The last kings and queens of the Capetian dynasty.

[surelookbutnothingtoseehere]

[retrogeographie]

Macon, foyer la Chanaye.

[the-spirit-of-yore]

Méduse, Cratère de Vix, Châtillon-sur-Seine, Bourgogne, France

[artspaume]

Black Summer ‘91 / Fonderie Darling (CA)

20 JUIN 2024 – 18 AOÛT 2024 Black Summer ‘91 est un projet qui relate un pan important et méconnu de l’histoire montréalaise, celui des soulèvements populaires ayant eu lieu simultanément dans 5 quartiers à l’été 1991, suite à des violences systémiques envers les communautés noires.1 Par le biais de l’art actuel et de l’histoire locale, l’activiste communautaire et créateur des tours guidés…

[dutchjan]

May 23, 2023

[histoireettralala]

Marie de Bourgogne

[dijonbeaune]

Fête de la Truffe Impériale : tous à Châtillon-sur-Seine ce samedi !

Marché, concours d’œuf brouillé à la truffe, démonstration de cavage… Ce samedi 26 octobre, Châtillon-sur-Seine accueille la Fête de la Truffe impériale. Samedi 26 octobre 2024, Châtillon-sur-Seine accueille la 2e Fête de la Truffe impériale. © Michel Joly / Bourgogne Magazine Le samedi 26 octobre 2024, la 2e édition de la Fête de la Truffe impériale va remettre Châtillon-sur-Seine au centre de…

[abdlrimespotiques]

JOUNAL2 Coste hubert red chaussee AIDANT POUR ME LANGER jour nuit M'insaller dans mon fauteuil recherchent amis daddys AIME ETRE LANGER ET CUOTTE C1OCHOU

RAP RIMES PROSES REFRAINS

[scrollsofhumanlife]

Rita Lewis nee Terrelonge with a loved 1 at her childhood home at 749 Rue Lusignan

Born October 29 1921 in St.Antoine/Little Burgundy, Montréal

Montréal, Québec

[askwhatsforlunch]

Lapin à la Moutarde (Mustard Rabbit Stew)

On a chill and wet Sunday, this flavourful Lapin à la Moutarde is a delicious way to warm up! Have a good one!

Ingredients (serves 4):

2 tablespoons olive oil

1 tablespoon Dijon Mustard oil

1 beautiful rabbit, prepared by your butcher (gutted and beheaded, that is!)

1 tablespoon butter

1 large onion

2 heaped tablespoons whole-grain Dijon Mustard

2 heaped tablespoons Dijon Mustard (or even better, Moutarde de Bourgogne)

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 level tablespoon plain flour

3/4 cup dry white wine, like a Burgundy Hautes-Côtes-de-Nuits

1 1/4 cup water

1/2 tablespoon demerara sugar

In a large Dutch oven, heat olive oil and Mustard oil over a high flame.

If not cut by your butcher, cut the rabbit into large pieces. Add rabbit pieces to the Dutch oven, and brown, at least a couple of minutes on each side.

Once the rabbit is well-browned, transfer to a plate. Set aside.

Reduce heat to medium-high, and add butter to the Dutch oven.

Peel and thinly slice onion. Once the butter is just foaming, stir in the onion, and fry, until softening and just browning, about 4 minutes.

Add whole-grain Mustard and Moutarde de Bourgogne to the pot, and cook, 1 minute.

Returned reserved rabbit pieces, and their resting juice to the Dutch oven, coating well in mustard. Season with fleur de sel and black pepper. Cook, 1 minute.

Sprinkle with flour, and give a good stir. Cook, another minute.

Deglaze with white wine, stirring well to loosen brown bits. Finally, stir in water. Bring to the boil.

Once boiling, reduce heat to medium and cover with the lid. Simmer, at least one hour.

Before serving, increase heat back to high, and sprinkle in demerara sugar until dissolved. Boil quickly, until the sauce slightly reduces, a few minutes.

Serve Lapin à la Moutarde hot, onto al dente pasta, with a glass of red or chilled white Hautes-Côtes-de-Nuits.

[dreamconsumer]

Clotilde.

[surelookbutnothingtoseehere]