O is for… Oeufs en meurette

What is it?

Poached eggs in a rich, slow-simmered Burgundy red‑wine sauce with bacon, onions, shallots, mushrooms, garlic and herbs – basically the same sauce you use in boeuf bourguignon – served on top of toasted bread.

Where’s it from?

Burgundy, bien sûr (the clue’s in the wine used) – it’s an iconic and much-cherished speciality across the region. It’s believed it originated as a way to use up left-over boeuf bourguignon sauce and as such was probably a peasant dish.

How do you say it?

Uhf on murret.

Where can I try it?

You will find it on the menu in restaurants across Burgundy – it’s happily impossible to avoid!

Can I make it at home?

Of course! Check out this authentic oeufs en meurette recipe. 

Where can I find out more?

Burgundians take this local speciality so seriously, there is even an annual Oeufs en Meurette World Championship, held each autumn at the prestigious Château du Clos de Vougeot, one of Burgundy’s finest and most famous vineyards. The 2025 edition takes place over three days, from October 10 to 12. 

Clos Vougeot is world-renowned for its culinary expertise – and above all, for its mastery of œufs en meurette. Since 1953, the iconic dish has featured on the menu of every meal served at the château. And it’s no small task either – the chef routinely serves 1,200 perfectly poached œufs en meurette to 600 guests in under five minutes!

Over the weekend of the competition, amateur participants showcase their skills, while national and international chefs battle it out for the coveted world title. Beyond the competitions, visitors can expect live cooking demonstrations, round-table discussions, wine-tasting sessions and generous helpings of Clos Vougeot’s signature œufs en meurette – all in the majestic setting of the château.

Lead photo credit : Shutterstock