Where can I find a good beef bourguignon?

When we think of traditional French dishes, beef bourguignon usually comes to mind pretty quickly. This beef stew, a classic of Burgundian cuisine, is the ultimate comfort food with its red wine sauce and simple garnish of mushrooms, bacon, and small onions.

In the past, beef bourguignon was called “beef estouffade,” considered a type of stew made with beef and red wine—two iconic ingredients of the Burgundy region. This peasant dish was once served at village festivals—often with toasted bread rubbed with garlic—before it became the Sunday slow-cooked dish we all know today.

These days, few restaurants still showcase this iconic dish of French cuisine, even though it’s so beloved throughout France. For those who don’t feel up to cooking it themselves, here are ten spots between Paris and Burgundy where you can enjoy a delicious beef bourguignon.

Les Trois Bourgeons, Chablis

In Chablis, Les Trois Bourgeons (2 toques) offers a refined take on the great Burgundian classic. At this restaurant nestled in the heart of the vineyards, Chef Takeshi Otomura applies his expertise to a reimagined regional cuisine, where local recipes blend with a touch of Japanese inspiration. His beef bourguignon is a true culinary delight, featuring a slow-simmered beef cheek that’s melt-in-your-mouth tender, served with creamy polenta that adds a smooth, velvety richness to the dish. An elegant and generous interpretation of a classic of Burgundian cuisine.

Aux Crus de Bourgogne, Paris

A true Parisian institution, Aux Crus de Bourgogne (1 toque) has been carrying on the spirit of traditional fine dining since 1932. At this Montorgueil neighborhood spot, beef bourguignon naturally holds a place of honor among the house classics. Prepared in accordance with the traditional Burgundian recipe, it features meat slowly simmered in a rich and generous red wine sauce, served with the side dishes that have made classic bistro dishes famous. A comforting dish, best enjoyed with one of the many Burgundy wines offered by the restaurant, for an experience true to the spirit of the region.

Le Moulin des 4 Saisons, La Flèche

Set in the enchanting surroundings of a former 16th-century mill on the Loir River, Le Moulin des 4 Saisons (2 toques) celebrates classic dishes with a touch of precision and modernity. Chef Camille Constantin’s beef bourguignon is presented here in all its glory: meat that’s been slowly simmered until tender and succulent, served with chanterelles that evoke the scents of the forest floor. Served with tagliatelle and a reduced sauce that concentrates the flavors, this traditional dish is transformed into an elegant creation, striking a balance between comfort and refinement. A beautiful interpretation of a classic of French cuisine, faithful to the spirit of this restaurant, where recipes from the past are reinvented with precision.
Note: Beef Bourguignon isn’t always on the menu, so be sure to check in advance if you’d like to try it.

La Table de Guillaume, Châteauneuf

At the foot of the ramparts of Châteauneuf, La Table de Guillaume (1 toque) celebrates the bounty of Burgundy, staying true to the recipes that define the region’s culinary heritage. At this restaurant led by Chef Guillaume Royer, winner of the 2015 Meilleur Ouvrier de France award, beef bourguignon is naturally one of the region’s must-try dishes. Slow-cooked to bring out its full tenderness, the meat is glazed with a deep, flavorful red wine sauce and served with fresh tagliatelle that soaks up every drop of this characterful sauce. A hearty and authentic dish, just like this restaurant, which champions traditional Burgundian cuisine—generous and unpretentious.

Le Richebourg, Vosne-Romanée

In the heart of Vosne-Romanée, on the legendary Route des Grands Crus, Le Richebourg (1 toque) celebrates an elegant Burgundy where local ingredients are showcased with a modern twist. At this restaurant nestled among vineyards and gardens, beef bourguignon regains its former glory in a generous and refined version: meat simmered for hours, mushrooms evoking the Burgundian forest floor, crispy bacon chips, and glazed carrots to add a touch of sweetness. A regional classic reimagined with precision, it pairs perfectly with the fine wines from the neighboring vineyards and the warm atmosphere of this restaurant.

Le Café des Musées, in Paris

Le Café des Musées is an institution in Paris’s Marais district. Here you can enjoy excellent traditional cuisine, including, of course, a delicious beef bourguignon made with chuck from the Roanne region, using Limousin or Charolais beef. The meat is simmered for 5 to 6 hours in red wine, and the chef adds bacon, carrots, mushrooms, as well as celery, peppercorns, and cloves for flavor. This beef bourguignon is served with creamy mashed potatoes for a guaranteed moment of comfort.

La Cabotte, in Nuits-Saint-Georges

After working at Lameloise, among other places, Thomas Protot has since opened his own restaurant, La Cabotte, where he champions homemade cuisine, highlighting the must-try Burgundian specialties. On the menu: escargots, poached eggs in Chardonnay, veal sweetbreads, and beef bourguignon, served with excellent mashed potatoes. To pair with your meal, you can choose from the wine list, which features nearly 500 appellations!

Garum, in Beaune

Awarded the “Terroir d’Exception” trophy in Burgundy by Gault&Millau, Garum is a lively restaurant in Beaune that champions quality and simplicity. In this former bourgeois mansion located right in the heart of the city, Christophe Bocquillon showcases local ingredients and whets the appetite with his snail cromesquis and fried garlic sabayon, his confit pork belly and open ravioli with bell peppers, but above all his “B’oeuf Bourguignon” with red wine sauce and potato espuma. A light, contemporary take that lets you move on to dessert without feeling guilty.

Le National, in Dijon

Le National is a bistronomic restaurant with an Art Deco design, opened in 2021 in Dijon. Chef Théo Fillon and his team enjoy working with fresh, unprocessed ingredients and putting a new spin on local dishes, such as the “morbiflette” egg—soft-boiled with Morbier cream, Morteau sausage, and fried onions, or the veal sweetbreads roasted in butter, served with a parsnip mousseline. You can also enjoy a beautiful slice of Angus beef cheek, slow-cooked at a low temperature, shredded, and pressed in its own juices, served with a Burgundy sauce and carrot balls.

At Le Bourguignon du Marais, in Paris

At Le Bourguignon du Marais, the cuisine is traditional and meticulously prepared, if a bit rustic. In addition to deviled eggs, parsley-crusted ham, and steak tartare, the restaurant offers an excellent beef bourguignon with bacon and mushrooms. Here, this classic dish is served simply with baby potatoes.

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