French "art de vivre" in Burgundy

French "art de vivre" in Burgundy

Each month, France lovers share with us the best of their region. Selected as one of the place to go in 2015 by The New York Times, Burgundy is in the spotlight recently. Emmanuelle Hervieu, Marketing Manager, Burgundy Tourism Board, tell us everything about "her" Burgundy!

Atout France: Describe your favourite view in Burgundy

Emmanuelle Hervieu: I think that would be the view of the Roche de Solutré
bathing in the sun, surrounded by mâconnais vineyards. This is a really unusual
and surprising view: when you’re at the footstep of the Roche, its silhouette
seems to be spying on you like a sphinx amid the vineyards.

The view from the top of the Roche on the surrounding
countryside is also wonderful! You shouldn’t think twice to climb it and your
efforts will be rewarded by a breathtaking view on the surrounding countryside
with lovely burgundian villages and vast vineyards.


AF: If you had 24 hours in Burgundy, where would you eat
and drink?

EH: To begin my day full of energy, I would probably start
with a typical French breakfast with a tiny cup of strong black coffee, a soft
croissant and a crusty baguette with some creamy Brillat-Savarin cheese, at a
terrace of a small bistro facing the roofs of Hôtel-Dieu in Beaune.

Then, after a visit of a vineyard and a rich discovery of
the winemaker’s work, it would be lovely to share a glass of wine and a bit of
jambon persillé with the winemaker in his cellar full of old bottles and wooden
barrels before the lunch at a tasting table with the real boeuf bourguignon
stew, followed by a tasty epoisses cheese and a light dessert, all accompanied
by a commented wine tasting of various Burgundy wines that would marvelously
match each dish to enhance their taste.

After the visit of the historical centre of Dijon, the
capital of Burgundy, I would stop for an aperitif with a glass of kir at a
sunny terrace of a wine bar on the lively Place de la Liberation and to finish
off this beautiful day, I would have dinner at one of 35 Michelin starred
restaurants, always full of unforgettable and exquisite culinary surprises!


AF: What is your favourite season and why?

EH: Autumn is surely my favorite season in Burgundy, with the
gold and warm sunlight embracing colorful and rich vineyards, full of juicy
grapes waiting to be harvested for new millesime of wine.

This is also one of the liveliest seasons in Burgundy’s
typical villages with the grape harvest.  It is a very busy but a really
fancy period shared by all winemakers. Many people come to help wine makers
with the harvest, which sets the scene for numerous feasts and festivals, often
connected with traditional burgundian gastronomy.


If you need more information about Burgundy, please contact the Burgundy Tourism Board