Burgundy is first and foremost a land of excellent wines and so naturally they are omnipresent in the local cuisine. From the traditional beef bourguignon, a wine-based dish bien sûr, to dishes that are "en meurette," meaning cooked with lardons and red wine. Such dishes include œufs au vin (eggs), coq au vin, as well as charcuterie and jambon persillé (parsleyed ham). All regional dishes are either prepared and/or enjoyed with wine made by one of the marvelous winemakers of Burgundy.
On the hillsides overlooking the Saône valley you’ll find the great wines, or grands crus: Aloxe-Corton, Nuits-St-Georges, Vosne-Romanée, Vougeot, Chambolle-Musigny, Gevrey-Chambertin, and many more. Next you’ll arrive in Dijon, whose reputation is known far and wide thanks to its famous mustard and Kir, a beverage made with white wine from Burgundy and blackcurrant liqueur. In Mâcon, which is celebrated for its Pouilly-Fuissé wine, we also find white Charolais cattle, which are well known for their high-quality meat. Not much further down the road is the area of Bresse, which is famous for its free-range chickens. In a nutshell, this rich and generous land deserves to be discovered inside and out.
As for fish, the Saône River supplies all the ingredients needed to concoct one of the region’s specialties: pauchouse. This freshwater bouillabaisse-style stew is made with tench, perch, eel, carp, pike, white wine, and garlic croutons. For dessert, how about a charlotte "rigodon" or a pear "tartouillat" (tart)? Yet another region that is worth the trip. Didn’t we tell you that France is very rich in the area of gastronomy?
The most renowned specialties are coq au vin, beef bourguignon, fondue bourguignonne, escargots de Bourgogne, la matelote d'anguille à la bourguignonne (eels stewed in wine sauce), and gougères (cheese puffs).
Sweet specialties include dragées d'anis de Flavigny (anise-flavored candies), spice bread from Dijon, and "Belle Dijonnaise" pear (poached in wine).
Cheeses to enjoy here include Aisy Cendré, Charolais, Époisses, Saint-Florentin, Soumaintrain, and Vézelay.
The vineyards (vignobles) of Burgundy are:
Pinot Noir, César, Gamay, Chardonnay and Aligoté
The “Sites Remarquables du Goût” association (“Sites of exceptional culinary taste”) consists of sites which have been officially recognised for their living heritage linked to a food product.
Preparation Time: 1 hour
Cooking Time: 2 hours