Eat­ing in

Dis­cover Bur­gundy’s gourmet tril­ogy

France - - Food & Drink -

PAIN D’ÉPICES Mu­lot et Petit­jean

13 Place Bos­suet 21000 Di­jon Tel: (Fr) 3 80 30 07 10 mu­lot­petit­jean.fr Es­tab­lished in 1796, Mu­lot et Petit­jean is the go-to place for pain d’épices. The shop oc­cu­pies an at­trac­tive building with criss-crossed red tim­bers, and you’ll find tra­di­tional hand­made gin­ger­bread along­side spe­cial­i­ties in­clud­ing non­nettes (gin­ger­bread filled with a jam cen­tre) and glacé mince (cov­ered in a layer of ic­ing and sugar). The firm has two more shops in Di­jon and an­other in Beaune. MUS­TARD La Moutarderie Fal­lot 31 Rue du Faubourg Bre­ton­nière 21200 Beaune Tel: (Fr) 3 80 22 10 02 fal­lot.com The last in­de­pen­dent mus­tard mill in Bur­gundy, fam­ily-owned Fal­lot was es­tab­lished in 1840 and has been passed down to cur­rent man­ager Marc Désar­ménien. Take the in­ter­ac­tive ‘ Dé­cou­vertes’ tour and fol­low the jour­ney from seed to jar, be­fore fin­ish­ing your visit at the sam­pling sta­tion in the fac­tory shop where you can try be­fore you buy. Fal­lot flavours in­clude tar­ragon, cas­sis and pain d’épices. Be sure to taste the gin­ger­bread – the flavour com­bi­na­tion is a rev­e­la­tion.

BLACKCURRANTS La Ferme Fruirouge

2 Place de l’église 21700 Nuits-saint-georges Tel: (Fr) 3 80 62 36 25 fruirouge.fr Si­t­u­ated in the ham­let of Con­coeur, La Ferme Fruirouge is run by fourth-gen­er­a­tion farmer Syl­vain Olivier and his wife Is­abelle. The farm spe­cialises in the or­ganic pro­duc­tion of blackcurrants and other berries, and the shop sells a plethora of black­cur­rant­based prod­ucts that are made on-site, from jams and mus­tards to crème de cas­sis and even vodka.

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