Beef Bourguignon is a must try when in France.  The dish dates back to as early as the 19th century but continues to be a local favorite, offered in hundreds of restaurants in Paris.  In the stew, beef is braised in red wine, typically burgundy wine along with beef stock, bacon and vegetables like carrots, onions, mushrooms and potatoes.  At Au Bourguignon du Marais, the boeuf bourguignon is their speciality.  

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The bourguignon sauce is superbly balanced between the red wine and beef stock.  After hours of simmering, the beef is effortlessly easy to slice through with a knife.  The tender vegetables act as a counterpart to the salty bacon, although we prefer more potatoes and carrots to reduce the richness of the stew. The oeufs en meurette, poached eggs in a thinner red burgundy sauce was decent.  Interestingly, this dressing had a strange resemblance to barbecue sauce.

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If you are looking for classic French dishes and friendly staff, all in a bistro environment, Au Bourguignon du Marais is the place for you.   Honestly there is no need for us to return to this restaurant anytime soon, as there are still hundreds of other places that claim to have the perfect boeuf bourguignon.  The search continues!

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Pictured: Boeuf Bourguignon