TIMELINE

1867 The first mention of ‘boeuf bourguignon’ appears in Pierre Larousse’s Grand Dictionnaire Universel du XIXE Siècle

1847 Antonin Carême’s L’art de la Cuisine Française au XIXE Siècle has a recipe for eel in a sauce ‘a la bourguinotte’

1885 The first printed recipe for the dish, in M Butler’s La Bonne Cuisine pour Tous, recommends using leftover meat

1878 The first evidence of boeuf bourguignon being served in a restaurant appears in Baedeker’s Paris and its Environs

1907 A translation of Escoffier’s Le Guide Culinaire features the first recipe for a bourguignonne sauce in English

1894 Swiss chef Joseph Favre’s Dictionnaire Universel de Cuisine Pratique has a recipe similar to the dish we know today

2017 Boeuf bourguignon is the winner in a Toluna Institute survey to find France’s top national dish

1961 Mastering the Art of French Cooking (Julia Child, Simone Beck and Louisette Bertholle) popularises the dish in the US