大家好勃艮第红酒炖牛肉，我是来自上海的Céline ！

　　Bonjour c'est Céline de Shanghai !

　　今天我跟大家分享一则我很喜欢的文章！

　　Aujourd’hui je vais te présenter un article que j’ai aimé !

　　各位朋友，今天将为您介绍三道法国人冬日御寒料理以及相应的用餐礼仪。

　　在寒冷的天气食用这三道煨炖型的料理，让人充满幸福感。因为烹饪时间长，所以通常只有周末才会与朋友家人一起享用。

　　Dear family and friends, let me introduce you 3 great dishes we enjoy eating in France in order to face the cold weather, and the etiquette tips that come with.

　　These stew-like dishes are filling and soothing, but also often takes quite a long time to cook. This is why they are usually prepared and shared with our families or friends over the weekend.

　　礼仪大师陆纪尧

　　Guillaume Rué de Bernadac

　　Rué de Bernadac先生专业的礼仪素养来自于他的家族背景。他的祖母和曾祖父是摩洛哥国王及其家庭成员的私人教师。

　　勃艮第炖牛肉（3小时）

　　Beef Bourguignon (3 hours cooking)

　　关于这道菜：源于勃艮第地区。牛肉切成小方，搭配切成丁的洋葱，蘑菇，胡萝卜及其他蔬菜，放入锅里煨炖，待所有的食材完全吸收红酒酱汁即成。精心烹制，肉质鲜嫩，美味可口。

　　What is it: The dish originated in the Burgundy region. Beef is cut into small cubes and stewed for several hours, in order to become tender and to absorb the red wine sauce. It is usually combined with braised onions, sautéed mushrooms, carrots, and potentially other vegetables, all cut into small pieces. The long cooking-time will ensure that all the ingredients absorb the red-wine sauce.

　　喜爱原因：三个小时的烹制，肉质爽口，酱汁搭配意面和土豆等淀粉类食物绝佳。红葡萄酒中的单宁可以结合脂肪，更容易让人在寒冷天气里有充实和满足感。

　　Why do we like it：The meat is extremely tender thanks to the three hours of cooking. We often serve it with pasta, such as linguini or tagliatelle, potatoes, or starchy food in general. The starchy food goes well with the red wine sauce; its tannins absorb the fat, giving a filling impression in your stomach, which is perfect for a cold day.

　　相关礼仪：吃意面时不可吸食。吸食发出噪音，是很不雅的。而且这种做法极易让食物酱汁溅到衣服上。正确的做法是，用叉子卷起意面食用。牛肉可直接用叉子的侧边缘切开。法式礼仪中，您可以将刀放在盘子边上，仅用右手握叉。

　　Etiquette tips: When we eat pastas, we cannot suck them up. This noise will sound disgraceful for other people, plus your run the risk of having some sauce drop on you. The good thing to do is to rope the pastas on the fork. The meat is so tender that you can cut it with the edge of the fork, which you may use with your right hand (you rest the knife on the plate), as tolerated in the French etiquette.

　　蔬菜牛肉浓汤（4小时）

　　Pot au feu (4 hours cooking)

　　关于这道菜：也是一道牛肉为主的料理，搭配其他蔬菜如胡萝卜，芜菁，芹菜，洋葱，甘蓝，大葱。所有食材放在一起煮上几个小时，加入香草和香料。这道菜最特色的地方在于牛骨髓骨，口感丰富。至于汤汁，则清淡许多。

　　What is it: Another meat dish using beef. It is combined with many vegetables such as carrots, turnips, celery, onions, cabbage and leeks. They are all cooked together for several hours, with aromatic herbs and spices. The iconic element of this dish is the marrow bone, which is also cooked with the other ingredients and gives it a particular taste. The sauce is generally light.

　　喜爱原因：首先用勺子取少许牛骨骨髓放在面包上，撒上海盐后食用。这道菜附有肉汤，所以一定是配有汤盘和汤匙。长时间的烹制让所有食材都很好入口，汤汁相对清淡。与勃艮第炖牛肉不同的地方在于，这道料理味道并不厚重，甚至您能充分感受到香料的味道，香味盈口。搭配淀粉类食物，让您在寒冷的天气感受到温暖。

　　How to enjoy it: You should use your spoon to extract the marrow and then put a little bit of it on toast bread and sprinkle it with coarse sea salt. This dish is served with a broth, so you have to use a soup plate and a spoon. The meat and the vegetables will be very tender due to the long cooking-time, but because of the light sauce their taste won’t be so strong, you will rather feel the spices, which is the difference with Boeuf Bourguignon. It goes well with starchy food as well, and will let you feel warm on a cold day.

　　相关礼仪：喝汤时不能发出声音，勺子前侧入口，不能整个地将勺子放进嘴里。喝汤时，手不能触碰汤盘，也不能托起汤盘的一侧来取用肉汤。吃髓骨时，也要尽量保持安静，不能发出声音。

　　Etiquette tips: It is important to drink the broth in silence, from the tip of your spoon, which you shall not put entirely in your mouth. Generally, when drinking soup, you shall not touch your plate, nor lift one edge to help finishing all the broth. Beware of making any noise when eating the marrow bone. This should be done in silence.

　　白汁烩小牛肉（1.3小时）

　　Blanquette de veau (1.3 hours cooking)

　　关于这道菜：选用小牛肉，由奶油，蛋黄，白葡萄酒（可选）制成的酱汁一起烹制。这道菜的名字叫做“blanquette”，由“blanc”发展而来，意思是“白”。白色的酱汁如舒适的毯子一般覆盖所有食材。通常搭配米饭，意面，或蒸土豆。

　　What is it:This kind of ragout uses veal with a creamy white sauce, made from crème fraiche, egg yolk and sometimes white wine. The name of the dish is: “blanquette” derived from “blanc”, meaning white in French. You can also remember the name as it covers everything like the coziest blanket. The small pieces of veal are boiled and served with rice, tagliatelle or steamed potatoes.

　　喜爱原因：经典的“白色炖菜”，除胡萝卜外，不适合搭配其他颜色鲜艳的蔬菜。也可搭配洋葱，蘑菇，芹菜等。因为烹制时加入勃艮第红酒炖牛肉了奶油，所以汤汁一定是浓郁厚重的，非常适合冬天食用。

　　How to enjoy it: Since this is a classic "white stew", there is a prejudice to serve it with any other vegetables that would add colour, excepting maybe carrots. Onions, mushrooms, and celery are good choices. Because it is made from cream, the sauce will be thick and rich, filling your stomach - perfect to face the cold winter.

　　相关礼仪：按照传统，这道菜不食用汤汁，但如今并不那么讲究。如果盘中剩余很多汤汁，那么您可以用叉子叉起小块面包蘸汤汁食用。

　　Etiquette tips: Normally, we cannot sop the sauce up but nowadays it is tolerated. You may do it if you use your fork to pick up your bread, and then sop the sauce up with finesse, but only do this if you have a large amount of sauce remaining.

　　以上这些料理非常适合寒冷天气食用，您如果有机会一定要尝试一下哦！

　　All these dishes are convivial and soothing, perfect to bear the coldest days of the year. I hope you will soon have the opportunity to try them!

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　　点击阅读原文查看上期文章《{就餐礼仪} 酒杯上留下唇印，如何能避免尴尬呢？》

　　优惠：

勃肯第牛肉和白汁烩牛肉九折优惠，活动截止日期6月7日中午。

　　Deal :

Profite jusqu'au 7 juin à midi de -10% sur le boeuf bourguignon et la blanquette de veau !

　　来我们的店铺随意挑选吧：

　　Pour retrouver nos deals,

　　rendez-vous sur notre shop：

　　第一优惠 ：

　　Première offre :

　　炖小牛肉佐白酱- 配抓饭(550克）

　　= 61,20元rmb(原价68元rmb)

　　Blanquette de veau et riz pilaf (550g)

　　=61,20 RMB(au lieu de 68 RMB)

　　第二优惠 ：

　　Deuxième offre :

　　勃艮第红酒牛肉配土豆泥(550克)

　　=66,60元rmb(原价74元rmb)

　　Boeuf Bourguignon et purée de pomme de terre (550g) =66,60 RMB(au lieu de 74 RMB)

　　注意！这些是限量供应哦：

　　- 优惠期为6月6至7日

　　- 149元起包邮

　　- 全国送货

　　Attention !Cette offre est limitée:

　　Elle est valable du 6au 7 juin

　　Livraison gratuite à partir de 149 RMB

　　Livraison dans toute la Chine

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　　Céline

　　勃艮第炖牛肉，我喜欢 ！

　　Le boeuf bourguignon, j'adore !

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