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When Guenievre Milliner opened her petite specialty market, Little Gourmand, in Green Hills in 2014, the French-born foodie had one goal in mind: to share her love of French cuisine with Nashville.
“We started small, with just the grocery section,” she says, “then added a sandwich menu and a few tables, and hired a French pastry chef.”
At the second location (set to open on 8th Avenue South, date to be announced), guests will get to experience a genuine “Patisserie Francaise.”
Milliner says she’s extremely thankful her customers have supported her through the pandemic, as she’s tried to keep regular hours and offer all of her authentic French products— from foie gras to Kusmi Tea—online.
“We now offer whole quiches, soups by the quart, and a weekly special family meal, too,” she adds. “Everything is homemade from scratch.” (This includes plenty of delectable French pastries!) The menu is emailed to customers weekly, and posted Monday mornings on social media.
While many assume French cooking is complicated, Milliner believes the opposite is true—take her family’s classic Boeuf Bourguignon, given here.
“The key is to use quality ingredients—the fewer the better,” she says.
Little Gourmand, 2209 Bandywood Dr., Ste. D, 615-522-7134; littlegourmand.us
Boeuf Bourguignon
Courtesy of Guenievre Milliner, Little Gourmand
Serves 6
Ingredients:
- 3 pounds beef (stew beef or chuck)
- 10 pearl onions
- 2 carrots
- 2 cloves garlic
- 2 ounces butter
- 7 ounces diced pancetta
- 4 tablespoons flour
- 2 cups beef broth
- 2 cups Burgundy red wine
- Salt and pepper to taste
- Bouquet garni: Bundle of thyme, bay leaf, and parsley.
- 1 cup sliced white mushrooms
- (Pasta or potatoes for serving)
Instructions:
Cut the beef into cubes. Peel onions, peel and slice carrots, and peel garlic, removing the germ.
In a large skillet, melt butter, then add the pearl onions and pancetta, stirring constantly until the onions reach a golden color. Use a slotted spoon to transfer the onions and pancetta to a plate.
In the same skillet, add the beef cubes and sauté until brown. Add carrot slices and sauté for about 5 minutes. Add the flour to the skillet and let it reach a brown color, constantly stirring. Add the broth, then the pancetta and onions, and finally, the red wine.
Season with salt and pepper to taste. Add bouquet garni. Press and add the garlic. Bring to a boil. Cover and let simmer for about 3 hours, stirring occasionally.
Add sliced mushrooms and simmer for another 30 minutes.