With coq au vin, escargots and boeuf bourguignon as its speciality dishes, the food in Burgundy is exceptional. Especially when accompanied by a glass of Burgundy wine!
Snails are a speciality of Burgundy and a must-try when you are here. They are prepared with a delicious garlic and parsley butter which melts into the shells as the snails cook.
Gougères is often served as a starter in northern Burgundy. It is basically a cheesy choux pastry ball and can come either as individual choux or in larger, airy buns which are torn apart and shared around the table.
Oeufs en meurette
Oeufs en meurette is also a popular starter. Shallots and lardons are added to a red wine and meat stock soup, topped with a poached egg and served with crispy bread.
Boeuf bourguignon is also a major regional speciality. This heart-warming stew is made with beef chunks which are cooked slowly in red wine (yes, more wine), along with carrots, celery, onions, lardons and served with potatoes.
Coq au vin
Coq au vin is another world-famous dish that originates from Burgundy. It is chicken braised in red wine, lardoons, mushrooms and garlic.
Dijon mustard originates from Dijon and is used in salad dressings and to accompany meat dishes.
Try, if you dare, the very runny Époisses cheese, or a creamy Soumaintrain, as well as the often forgotten, but no less delicious, Pierre qui Vire.
Desserts in Burgundy are often made with cooked fruit such as pears or peaches which are poached in, you may have guessed, red wine. Some desserts include cassis (blackcurrant liqueur) or other red fruit sauces.
Escargot de Bourgogne
Escargot de Bourgogne is a chocolate snail (just chocolate, no snails) invented by Pierre Lanvin in 1916. They are now made in Burgundy’s regional capital, Dijon, and are a favourite among locals.
Written by Richard Hemming
Burgundy is one of France’s most famous wine-producing regions. The two main grapes grown here are Pinot Noir and Chardonnay although styles can vary greatly depending on where the vines grow. The northernmost region is Chablis where the climate produces racy, vibrant, steely whites. Drive south for 200km and you’ll reach Mâconnais which makes riper fuller styles of Chardonnay. The best reds are found in an area called the Côtes de Nuits.
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