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New Open | 一餐一世界 撰文／魏 韶嫈 文字編輯 / KAT
Beef Bourguignon, a dish everyone is likely familiar with, originates from the Burgundy region of France. Originally a rustic home-cooked meal, it typically involved using cuts of beef from the less desirable parts of the animal, simmered in red wine with onions, garlic, herbs, and salt. Depending on each family's recipe, additional ingredients like mushrooms, carrots, celery, beets, or potatoes might be included, reflecting individual creativity. The essence of the dish lies in serving a fragrant, hearty meal that brings family together, enjoying a satisfying meal and sharing stories.
The Transformation from "Home Comfort" to "Luxurious Feast"
However, today we often hear about renowned restaurants and chefs preparing exquisite Beef Bourguignon with premium cuts of meat. This transformation began after the renowned chef Georges Auguste Escoffier, often hailed as the "father of modern French cuisine," introduced the dish in his culinary guide. From then on, Beef Bourguignon was elevated to a sophisticated status, with the use of the finest beef. The luxurious version of the dish acquired a noble air, but the joy of a family meal seemed to fade. The setting shifted from the home dining table to formal restaurant tables, where even family gatherings might adopt a quieter, more subdued atmosphere. While the beef was undoubtedly delicious, something essential was lost.
Similarly, in business management, there is a parallel. As a company’s operations reach maturity and it faces market expansion, it often undergoes a glamorous transformation—moving from a small office to a large corporate headquarters, replacing traditional, simple office furniture with modern, stylish designs. Products or services also see a rise in quality and cost. This certainly enhances the perceived value, but if the original mission and the heartfelt warmth that made customers feel special are lost, something crucial is missing. At that point, the greatest distance in the world might just be the gap between the cash register and the customer’s wallet.
Beef Bourguignon, a seemingly simple dish, carries profound cultural significance and commercial wisdom. Its journey from a French countryside family meal to a high-end restaurant staple mirrors the choices faced by many entrepreneurs during their brand's growth. When striving for high quality or infusing creativity into the brand, can one maintain the original vision? When consumers say that a restaurant's flavor has changed from before, it’s a moment for reflection. Is this a breakthrough or just a sign of the times?
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