Boeuf Bourguignon

After many years of searching and testing, we came to the conclusion that the legendary Julia Child had the definitive recipe. And we're not the only ones. Thomas Kellar, the brilliant Chef-Patron of the French Laundry in Napa Valley, California, also says that it's his go-to recipe for Boeuf Bourguignon. The best pan to use for a Boeuf Bourguignon is a Le Creuset cast iron as it spreads the heat quickly and evenly.

Serves 6

Ingredients and Method

180g piece of streaky bacon

Remove the rind and cut the bacon into lardons. Simmer the rind and bacon in 750ml water for 10 minutes. Drain and dry.

Preheat the oven to 220°C.

A large oven-proof pan
1 Tablespoon olive or sunflower oil
A slotted spoon

Sauté the bacon in the oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Leave the oven-proof pan on the heat until the fat is almost smoking to sauté the beef.

1,5kg lean stewing steak, cut into 5cm cubes

Dry the beef; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot
1 sliced onion

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

1 tsp salt
30g flour
¼ tsp pepper

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle in the flour and toss again to coat the beef lightly with the flour. Place the casserole in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 160°C.

750ml full-bodied young red wine or a Chianti
500-600ml brown beef stock
1 Tbl tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
the blanched bacon rind

Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmering point on top of stove. Then cover the casserole and place in the lower part of preheated oven. Regulate heat so that liquid simmers very slowly for 3-4 hours. The meat is done when a fork pierces it easily.

18-24 small onions, brown braised in stock
500g quartered fresh mushrooms, sautéed in butter

While the beef is cooking, prepare the onions and mushrooms. Leave them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 600ml sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

(*) Recipe may be completed in advance to this point.

Parsley sprigs


Cover the casserole and simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with boiled potatoes, noodles or rice, and decorated with parsley.


When cold, cover and refrigerate. About 15-20 minutes before serving, bring to simmering point, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Wine advice: Villa Wolf - Pinot Noir

Bakery Noé

Noé is a 100% organic boulangerie and patisserie in Amsterdam. They have three locations with the latest just opening on the Bloemgracht.

They pride themselves on using the best ingredients and following traditional methods.

They have a selection of breads, rolls and pastries using different flours and techniques so that each is unique.

Not only can you enjoy their beautiful baked goods, but you can also enjoy a take away coffee.

We absolutely love their financiers - delicate little cakes made with almonds and beurre noisette. We treat ourselves now and and again to one on our way to work to enjoy with a cup of coffee.

Find Noé at the following locations:

Vijzelgracht 20 - Boulangerie & Pâtisserie
Gustav Malherlaan 399 - Boulangerie & Pâtisserie, sandwiches & coffees/teas
Bloemgracht 2 - Boulangerie & Pâtisserie

For more information, visit:

Sabayon with Raspberries

Sabayon, in French or Zabaglione in Italian is a well known dessert of eggs yolks, sugar and usually an alcohol of some sort, whisked over a bain-marie until the eggs become light and fluffy. A delicious classic and a technique everyone should try and master.


Serves 2

3 eggs
1 punnet raspberries
45g sugar
6 tablespoons Marsala, sweet white wine, Grand Marnier of orange juice

Place a small pot with some water on to boil. Turn the gas to its lowest setting; the water should not be allowed to boil anymore. Crack and separate the eggs, placing the egg yolks in a bowl with the sugar and orange juice or alcohol of your choice. Whisk it well until frothy.

Set the bowl over the pot hot water (making sure the bowl is not in contact with the water) and whisk until the mixture is frothy and thick enough that it doesn’t fall back on itself, at least 5 minutes. Do not overheat the sabayon or it will turn into scrambled eggs! When the sabayon is ready, remove the bowl from the pan and whisk for a few more minutes until it cools down a bit.

Divide the raspberries between 2 bowls or glasses.

Spoon the warm sabayon over the raspberries. If you have a blowtorch, you can lightly caramelize the sabayon for an extra finish. Serve at once.


voor 2 personen

3 eieren
1 bakje frambozen
45g suiker
6 eetlepels Marsala, zoete witte wijn, Grand Marnier of sinaasappelsap

Zet een pannetje met een laag water op het vuur en breng aan de kook. Zet het vuur laag, water mag nu niet meer koken. Splits de eieren en doe de dooiers in een kom met de suiker en sinaasappelsap en /of alcohol. Klop goed met een garde.

Zet de kom boven op de pan met warm water en klop het mengsel schuimig tot het dik genoeg is  zodat het niet meer inzakt, minstens 5 minuten. Laat de sabayon niet te warm worden, dan wordt het roerei!

Verdeel de frambozen over 2 kommen.

Lepel de warme sabayon over de frambozen. Mocht uw een gasbrander hebben, dan kan de sabayon van boven licht gegratineerd worden. Serveer meteen.


Serves 4 

olive oil
3 tins white beans
100 g bacon
2 leeks
1 carrot
2 onions
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper

Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.

Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.

Fry the sausages in a frying pan for 10 minutes until golden brown.

Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.

Finely chop the parsley and mix with the breadcrumbs.

Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with  olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.

If you wish to add confit duck, click here for the recipe.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Confit Duck with White Beans

A delicious, comforting and easy recipe for cold winter days.

Serves 2

2 confit duck leg
1 medium carrot
1 medium onion
3 sprigs thyme
150 g piece pancetta
2 tins white beans
1 vegetable stock cube
1 small bunch flat leaf parsley
3 tablespoons olive oil
salt and freshly ground black pepper

Preheat an oven to 200˚ C. Peel the carrot and chop finely along with the onion. Cut the pancetta into small cubes. Dissolve the stock cube in 600 ml hot water. Drain the liquid from the beans.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the confit duck legs, skin-side down, until golden. Remove from the pan and place in a roasting dish.
Add the onion, carrot, pancetta and thyme to the pan and fry gently for 12 minutes. Add the stock and boil until the liquid has reduced by half. Place the duck in the oven for 10 minutes.
Add the white beans to the pan and warm up. If necessary, season with salt and pepper. Pick the parsley leaves and finely chop.
Mix the parsley through the beans and spoon on to a plates. Lay the duck on top and serve.

My Little Patisserie

Authentic French delicacies in Amsterdam? Yes it's true!

My Little Patisserie is a Parisian style bakery in the heart of De Pijp district in Amsterdam, specializing in classic French Pastries. Think of Choux buns, Eclairs and Mille-Feuilles.

All pastries are made fresh every morning by the French owner in her boutique using only the best ingredients.

You can also sit down in the shop and enjoy a coffee with your pastry.

For more information, please visit My Little Patisserie.

The Perfect Cheese Omelette

A prefect omelette is easy to achieve and makes for a perfect lunch or light meal. Here's our way to do it.

Serves 2

6 free range or organic eggs
salt and pepper
about 50 g goats or truffle cheese, grated
bread, to serve
salad, to serve


Crack the eggs into a bowl and whisk to combine. Season with salt and pepper. Heat a good non-stick frying pan over medium heat with a knob of butter.

Once the butter begins to foam, pour in the beaten eggs. As the egg begins to set on the base, pull it from the outer part to the center with a spatula. That way you ensure that the omelette will be light, blonde in colour and still be soft (or baveuse) in the centre. Now is the time to add the grated cheese, leaving some back to sprinkle over at the end. Reduce the heat at this point if you feel it's cooking too fast.

With the spatula, fold over a small section of the omelette, tilting the pan as you do, so that the omelette folds over itself, becoming neat and folded in the corner of the pan. Grab your serving plate in one hand and the frying pan in the other and carefully, but with confidence, turn the omelette on to the plate. Sprinkle with the remaining cheese and serve with salad of your choice dressed with a little olive oil and some delicious bread.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Red onion soup

15 g butter
4 tablespoons olive oil
6 large red onions
1,2 litres  vegetable stock
3 tablespoons balsamic vinegar
6 slices French baguette
1 tablespoon Dijon mustard
50 g grated Gruyere cheese
4 sprigs thyme
1 bay leaf
salt and pepper

Halve the onions and slice thinly. Heat the olive oil and butter in a pan and add the onions. Sweat them gently until soft, about 30 minutes.

Add the balsamic vinegar, thyme and bay leaf to the pan.

Add the stock to the pan and increase the heat. When the soup boils, turn down to a simmer and cook gently for a further 10 minutes.

Preheat the grill. Spread the mustard on the slices bread and top with the grated cheese. Transfer to an oven tray.

Place the tray under the grill for 2 minutes until the cheese is melted. Season the soup with salt and pepper.

Divide the soup between 2 bowls and place the grilled cheesy bread on top.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours