Chef Frédéric Anton’s beef bourguignon

Beautiful like a painting by Paul Klee! The beef bourguignon by Frédéric Anton – three-Michelin-starred chef of Pré Catalan with an extra star at Jules Verne, the Eiffel Tower’s panoramic restaurant – is as colourful and geometric as you like. Follow the designs: carrots and onions cut with perfect edges, pieces of beef cut into squares, flat-leaf parsley, and for roundness, bone marrow and pieces of smoked streaky bacon. Why complicate things when simplicity has everything you need?

Don’t rely on the chef to detail the recipe step by step – for him, the photo is enough. For the ingredients and main steps, there are posts and stories dedicated to each dish. It’s beautiful, and it makes you want to drop everything and cook. So get to it!