Served at
Le FantastiqueA restaurant that Joe Hou oversaw as Culinary Director for the Ceremonial Grade team.
A classic French stew featuring slow-braised beef cheeks in a rich red wine sauce, typically with mushrooms, pearl onions, and bacon.
A stew is a dish made by combining solid food ingredients, which can include a variety of vegetables and meats like beef, pork, or lamb, and cooking them in a liquid. Water or stock is typically used as the cooking liquid, sometimes with the addition of red wine for flavor. The preparation involves cooking at a relatively low temperature to allow the flavors to meld together.
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A restaurant that Joe Hou oversaw as Culinary Director for the Ceremonial Grade team.
A Michelin-starred chef from Angler San Francisco, who collaborated with Sarah Thompson at Casa Playa.
Similar dishes to "Beef Cheek Bourguignon"
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