Beef Bourguignon and Lobster Thermidor

Choose the entree you would like to research from the list provided and begin your research.

1. Beef Bourguignon
2. Coq au Vin
3. Lobster Thermidor
4. Cassoulet, French
5. Blanquette de Veau
6. Salmon Coulibiac
7. Beef Wellington

Any and all historical references to the dish.
The origins and the use and adaptations throughout the years.
Why was this dish created, and what is the basis for the ingredients used.
What famous, or not yet famous, Chefs are linked to this dish throughout the years.
Nutritional factors, Nutritional values?
Was the dish created for any Nutritional purpose?
Was the dish created for long journey, health and healing, practical use of indigenous ingredients, etc.

Write a food label…..
Is it healthy given the usage..
Is it high in anything that can be changed out?