Alex, a Frenchman, has a series of reviews on YouTube. Here he is eating a delicious-looking beef bourguignon in a Parisian bistro called Le Petit Célestin. I’ve learned two important things here: the next time I make a beef bourguignon (a wonderful winter dish), I’ll ask my butcher for “joue de boeuf” (beef cheeks) instead of the other cuts I’ve used in the past. It’s a lot more tender. And I’ll add a small amount of “porto” into the sauce. Sweet and red, port wine is produced in the Douro Valley of northern Portugal.