This month, we ex­plore the tra­di­tional, nour­ish­ing and mouth-wa­ter­ing dishes of Bur­gundy

Living France - - À La Maison -

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

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