This month, we explore the traditional, nourishing and mouth-watering dishes of Burgundy
Yes, Bourguignons love their food, probably as much as they love their wine. Their dishes are hearty and rich in flavour, as locals make the most of the wonderful produce their region offers.
In the north of Burgundy, near Chablis, a meal will start with gougères, a cheesy choux pastry ball. They come in individual choux, or in larger, airy buns that are torn apart and shared around the table.
The region is renowned for its snails, and you cannot visit without trying an escargot or two. They are prepared with a delicious garlic and parsley butter, which melts into the shells as the snails cook.
People in Burgundy fight off the harsh winters with hot stews and rich soups. Oeufs en meurette is 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.
And don’t forget the tempting cheese platter. 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 (blackcurrent liqueur) or other red fruit sauces, but if you like a bit of chocolate at the end of your meal, then you must try a chocolate Escargot de Bourgogne. Invented by Pierre Lanvin in 1916, they are now made in Burgundy’s regional capital, Dijon, and are a favourite among locals.
The region is renowned for its snails, and you cannot visit without trying an escargot or two