National Geographic Traveller (UK) - Food
Felicity Cloake
As a keen cook and an ardent Francophile, I thought I knew all there was to know about boeuf bourguignon — and then I went to Burgundy and realised I was an amateur. Having nobly eaten my way through innumerable rich, boozy beef stews in temperatures approaching 40C, I’d now class myself as an apprentice; there’s always more to learn.