Burgundy, land of wine
This region's reputation has crossed borders, notably because of its famous mustard, its snails and yes, its fine wines.
Red wine cuisine
From beef bourguignon to dishes "en meurette" (prepared with lardons and red wine), Burgundian specialties pay tribute to the region's grape nectar. Try this cuisine in Gevrey-Chambertin, Chez Guy, a restaurant labelled Vignobles et Découvertes.also celebrates the high quality of Charolais beef, notably at Relais Bernard Loiseau in Saulieu, where you should try the fillet of Charolais beef baked in a hay and clay crust. Add some tang with a bit of local mustard.
Begin cocktail hour with gougères (a gruyere-filled pastry choux), cured ham and Morvan rosette, paired with a cassis-flavoured Kir. Try also the marbled ham, prepared in a terrine with an aromatic white wine jelly, and Burgundy escargots. For truly special occasions, seek out truffle in the medieval city of Noyers-sur-Serein. As for the area of Bresse, it is a veritable poultry paradise. After a visit to the Louhans Market, listed as a "Site remarquable du goût" (or a site with remarkable taste), make your way to the three Michelin-starred La Côte Saint Jacques in Joigny for the Bresse poulard steamed in Champagne.
Visit the Anis de Flavigny candy manufacturer, in Flavigny-sur-Ozerain. Try also thegingerbread, made with wheat flour and honey. Nonnettes have similar ingredients, but are smaller and filled with jam.
Where to stock up on Burgundian specialities?
- Maille Delicatessen and Fine Foods Shop
- Maison Mulot et Petitjean