The name means ‘Burgundy style’, after the region of east-central France that is richest with memories for chef Yoshinaru Kikuchi. Boudin noir, or blood sausage terrine, is an hors d’oeuvre Kikuchi has continuously honed for many years. Boeuf Bourguignon, beef simmered in red wine sauce, is country fare dear to the chef’s heart. Many of LE BOURGUIGNON’s legion of devotees visit just for the impressive list of Burgundy wines.