Copenhagen has got a little pearl, a new French wine café, hidden away from the hectic city life in a cozy backyard in Ny Østergade 32 in the city center - Beau Marché Café à Vins. Here you can relax and enjoy a glass of great French wine of their own import, or a really good café au lait made on their old retro Faema coffee machine. The café is located in a charming little house behind the interior shop of the same name - Beau Marché, where French design and vintage are sold. The Beau Marché empire is run by the three siblings Julie, Elisabeth and Christian Lee Dann, who grew up in France near Genève. They are danish, but have taken their passion for the French quality back to Copenhagen. 
The Café has been decorated with help from the Danish architect Klaus Wettergren, who also designed their long fantastic solid wood table, where you easily get into conversation with the other guests of the café. In the comming spring they will serve you outside in their cozy backyard. It is a seldom little spot with a lot of atmosphere, a small oasis with a little more soul. 
The Café has been decorated with help from the Danish architect Klaus Wettergren, who also designed their long fantastic solid wood table, where you easily get into conversation with the other guests of the café. In the comming spring they will serve you outside in their cozy backyard. It is a seldom little spot with a lot of atmosphere, a small oasis with a little more soul.
Besides a variety of French wines, which their parents sellect in France, they also serve classical French delicacies, cheeses, Foie Gras etc., and they make great simple and honest warm sandwiches, like the Croque Monsieur, bread with a good crumb, ham, Gruyére cheese and French mustard. And finially they make the classical Boeuf Bourguignon, served with potato puré and a green salad with a Balsamico-mustard dressing. Great meal with a good glass of wine. All their wines are also served per glass, so you can taste difference of the french drops.
Beau Marche Café à Vins Ny Østergade 32 1101 Copenhagen K phone: +45 55 77 14 30 opening hours: mon. - wed.: 10-18 thurs. - sat.: 10-21 Here you can find the recipe of the classic Boeuf Bourguignon.
Best reards Tina Brok
Boeuf Bourguignon:
Basically Boeuf Bourguignon is a stew of beef with a more rough structure braised in red wine and beef stock, flavored with smooked bacon, garlic, onions, carrots and herbs end parsley roots, if you like.
The traditional vegetable are small pearl onions and small mushrooms.
1,6 kilo of beef
200 gram smooked bacon
100 gram butter
20 small pearl onions
2 middle sized carrots
2 parsley roots (can be left out)
4 cloves of garlic
60 gram of flour
5 dl red wine (the Bourgogne type)
5 dl boiling beef stock 250 gram small mushrooms
1 bouquet garni (parsley,thyme and bay leaf tied together in af small bouquet)
salt pepper
Cut the beef in 3-4 cm cubes and the bacon in small slices. Melt the butter in a big frying pot. Put in the small pearl onions and bacon slices and roast them well, take them up and leave on a plate for later. Fry the meat well in the same pot. When the beef are well roasted sprinkle the flour on, and let it brown while stirring. Add the garlic, half of the chopped carrots and parsley roots, and add the boiling beef stock.
Put in the fryed bacon and onions and add the red wine. Add salt and pepper and the bouquet garni, and cook the dish under lid and low heat for 3 hours. Hereafter add the mushrooms, cut in slices and the rest of the carrots and parsley roots, and let the dish cook for further half an hour at low heat.
You can also add a little tomato puré if you like. Take up the bouquet garnie.
The sauce has to be a little thick, but if it is too thick add a little water and heat up.
Potato puré Make a classic potato puré, with potatoes boiled without salt. When cooked mash the potatoes with butter, milk and good olive oil. Taste with salt. Sprinkle with pepper, a little olive oil and shopped sugar peas.
Salad dressing The dressing for the green salad is made with
good olive oil,
good balsamico and french mustard,
a little salt and pepper.
Use the salad leaves that you prefer,and cut open the sugar peas and small sweet tomatoes.
DANSK VERSION: Boeuf Bourguignon: Basalat set er boeuf bourguignon en stuvning af oksekød af grovere struktur (fx okseklump) braiseret i rødvin og oksefond, smagt til med røget flæsk/bacon, hvidløg, løg, gulerødder og krydderurter og evt. persillerødder. Det tradionelle tilbehør er perleløg/skalotteløg og små champignons.
Ingredienser: 1.6 kg. skært oksekød
200 g. bacon/røget flæsk
100 g. smør
20 perleløg
2 mellemstore gulerødder
2 persillerødder (kan undlades)
4 fed hvidløg
60 g. mel (4 spsk..)
5 dl. rødvin (Bourgogne type)
5 dl. oksebouillon
250 g. champignon
1 bouquet garni (persille, timian og laurbærblad bundet sammen)
salt peber
Skær oksekødet i 3-4 cm. brede terninger og bacon i små terninger. Lad smørret smelte i en stor stegegryde. Tilsæt hele perleløg og bacon terninger og rør godt i det. Når løg og bacon er godt ristede, tag dem op og behold dem på en tallerken. I den samme gryde, lad kødet svitse godt. Når terningerne er godt ristede, drys dem med mel og lad dem brune under omrøring. Tilsæt halvdelen af de skiveskårede gulerødder og evt. persillerødder og svits. Tilsæt derefter den varme bouillon. Tilsæt bacon og løg tilbage i gryden og hæld rødvinen over det. Tilsæt salt og peber samt bouquet garni. Lad retten koge med låg på over svag varme i 3 timer. Efter det, tilsæt champignon skåret i skiver samt resten af gulerødderne og persillerødderne og lad retten koge yderligere i 1/2 time, stadig ved svag varme. Man kan også tilsætte en anelse tomatpuré. Fjern bouquet garnien og hæld på et fad. Saucen skal være en smule tyk, men ikke alt for fast. Er den det, kan man tilsætte en smule vand. Tips: Som skært oksekød kan bruges bov, tykkam, inderlår, yderlår eller klump.
Kartoffelpuré: Lav en klassisk puré med kogte kartofler, de koges uden salt, mos dem med smør, lunken mælk og lidt god olivenolie. Smag til med salt. Drys med friskkværnet peper og snittede sykkerærter, og en sjat olivenolie.
Salat dressing: Dressingen blandes af en god olivenolie, en god balsamico eddike og fransk Dijon sennep, lidt salt op pepper. Brug de salatblade du foretrækker, og snit sukkerærter og små søde tomater op. Hæld dressingen over lige inden serveringen.
God appetit.
Tina Brok
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