A Taste of Burgundy
Burgundy, land of wine and gastronomy. This region's reputation has crossed borders, notably because of its famous mustard, its snails and yes, its fine wines.
An authentically Burgundy meal isn't complete without a little appetizer of a few gougères, or little puffs of gruyère cheese, and charcuterie (cured ham and Morvan rosette). Accompany these delicious morcels with a Kir, a local aligoté with the flavor of crème de cassis. On the Côte-d'Or, blackcurrant culture has its place right alongside wine and vineyard culture. Take your seat at the Bar du Cassissium in Nuits-Saint-Georges and savor their famous artisan crème de cassis.
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. Burgundy 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.
Beef, Lamb, and Goat
Cradle of the Charolais breed of livestock, Burgundy is famous for its high-quality Charolais beef. At Saulieu, just a short distance from Jupiter, next to the majestic bronze bull by sculptor Françóis Pompon, taste a filet of Charolais at the Relais Bernard Loiseau (3 Michelin stars). Be sure to sample a bit of regional mustard, which has been officially protected since 2004!
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.
From the Saône to the Seine
In terms of fish, the Saône Valley offers all the best ingredients to make a pôchouse, a sort of boullabaisse with a freshwater fish base, including eel, carp, and pike, mixed with white wine and garlic. Do you prefer a bit of salmon? Then just head to the Seine, where you can fish for Fario or rainbow trout!
Bresse, the Poultry Kingdom
In the south of Burgundy, you can find Bresse's famous poultry. After visiting the Marché aux Volailles de Louhans, a "Site Remarquable du Goût," open the doors to the Côte Saint Jacques in Joigny and savor one of the dishes that earned the restaurant its three Michelin stars: Bresse young fatted chicken marinated in Champagne. Get the most out of this excellent stay by taking a cooking class with Chef Jean-Michel Lorain.
Visit the Anis de Flavigny candy manufacturer, in Flavigny-sur-Ozerain. Try also the Dijon gingerbread, 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