Burgundy and food: a long love story!

When asked to name several typical French dishes, what comes to mind? Escargots? Boeuf Bourguignon? Gougères? Coq au Vin?
This shows that Burgundy cuisine is at the heart of French cuisine! All of these dishes are from Burgundy, but are also some of the most famous French dishes.

Using the region's ressources!

Meat, grains, and raisins are at the heart of Burgundy cuisine. The vast forests, the south-facing slopes, and its very temperate climate are essential to Burgundy's wonderful food production. In the North, one can find vast plains of barley and wheat. Mushroom and game hunting are very popular in the forests of the Morvan. In the rolling pastures of southern Burgundy, the famous Charollais cow is yet another symbol of the region.

The food in Burgundy could almost be qualified as dangerous. It is quite far from the olive-oil marinated vegetables of the south of France, or the dilecate fish filets in Britanny. The cuisine here is full of garlic, onions, cheese, and red wine. Those new to this cuisine might also be afraid of certain meat dishes! Beef tongue, kidneys, "calf's head", sweetbreads, pork feet, braised jowls, and "andouillette" (pork intestines) are all classical to any Burgundy menu!

An ideal location

Being in the middle of France, Burgundy is at a crossroads for those travelling through France. As such, the region has always been an important center for trade: anything going between the north and the south of France goes along the A6, which goes right through Burgundy! The region has always taken advantage of this strategic position, which has played a key role in developping its market for Charolais beef, cheeses, Burgundy wine, and Bresse chicken!

Burgundy has also always been an ideal place to stop for a lunch or a night for those travelling through France.

When wine and food are complementary

The gastronomic reputation and tradition of Burgundy is almost as long established as that of its wines. Burgundian dishes tend to be rich, full of flavour, and a perfect match for the areas' wines. Not only do the wines complement and enhance the dishes, they also play a major part in the preparation of many Burgundian specialities. As we explained previously, beef is highly present on Burgundy menus, as this is the home of the Charolais. This pure white cattle produces one of the best beef in France, notably in dishes such as Beouf Bourguignon.

The region is also strong on cheese. Epoisses has to be one of the most famous cheeses in France. Burgundy cooks use cheese in their recipes, as well as cream, mushrooms, or ham!

The town of Dijon is famous world-wide for its mustard and is also the blackcurrant capital of France. It is the home of "pain d'épices" (ginger bread) and "kir" (white wine and crème de cassis).

Did you know? Learn all about Burgundy wines and food during a tasting lunch with your own private guide!

Samuel Chamberlain on Food and wine in Burgundy

"The Name of Burgundy stirs up a strange variety of mental pictures. To some it means a color, applicable equally to dark red sport shirts in Miami and damask hangings on Madison Avenue. To others it signifies a flavor, and I report with chagrin that the ice cream taste thrill of the month in our neighborhood is called "Burgundy Cherry". To many others it means wine, probably the most cherished and best-known wines in the world. To a comparative few, however, the mention of Burgundy conjures up a vision of exquisite regional cookery".

Eventhough dating back to 1949, this article is still very accurate! The same dishes, the same restaurants, and the same recipes are still found in Burgundy.

Read the full article here!

Feuilletés d'escargots

Mixing new and old

The regional and natural themes have greatly intensified in the past decade. With the rise of sustainable developement and the preference for small local producers, many news chefs in Burgundy have started cooking with what the French call "legumes d'antan" (old-style, or "forgotten" vegetables): Jerusalem Artichokes, Crosne, Swede, Sorrel, Rutabaga, Chervil Root,... all these vegetables are becoming more frequent. What was once considered ole and unfashionable is being reintegrated into Burgundy cuisine!

Jerusalem Artichoke

A traditional drink in Burgundy named Kir!

Kir is a traditional Burgundian cocktail made with Aligoté white wine and blackcurrant liqueur. It was first created in the 1950's to help sell Aligoté wine that was judged too crisp and acid by the consumers. The Chanoine Kir, the former mayor of Dijon, invented this cocktail. It also gave birth to the most famous lake of Dijon: the "Lac Kir".

Do not forget to have one, during your trip to Burgundy, before a meal, as an "apéritif".