Burgundy is paradise. Even the French call this a
‘gastronomic region’ which places it on a higher plain than
others.
And, we are not just talking of renowned restaurants,
though
Burgundy has enough for any holiday appetite including
numerous places which have the highest accolade in famous
guide.
We are talking of a general quality and
appreciation across the spectrum from the small, inexpensive
family run ‘Logis de France’ to the stylish best.
This is the region that gave us the ‘Kir’©, ‘Boeuf
Bourguignon’
and ‘Coq au Vin’. Charolais beef, Bresse chicken, escargots,
mustard, gingerbread cake... and so many other items that
make eating sheer delight.
Coq au vin
Space does not allow us to describe every culinary delight in
one brochure and, therefore, this discovery of Burgundy ‘fare’
is designed to whet your appetite and introduce you to just
some of the regional dishes that await you...
I have always had the feeling that regional dishes are part of
the holiday experience but, this can pose a slight problem if
your French is not up to scratch. How often the ‘easy option’
is chosen because one is not sure of the other dishes on the
menu.
‘Escargots’ come from Burgundy as does ‘Jambon Persillé’
which is ham cooked in a terrine with fresh parsley and
served cold. But, perhaps, the most unusual entree is ‘Les
oeufs en meurette’ (poached eggs in red wine) which is a
delicious ‘must’ on any restaurant menu.
Nougatines, sweet deliquesces in Nevers
Snails
Fresh water fish abound. ‘La Pôchouse’ is the Burgundian
equivalent of
Boullabaisse and is supposed to be made of fish from the Saône
and
Doubs rivers to be really authentic.
Chicken isn’t just chicken in Burgundy! The south of the
region is the
home of Bresse Chickens which are the most famous throughout
France.
In fact, Bresse poultry is the only animal product permitted
to use an
A.O.C. (Appellation d’Origine Contrôlée). There’s even a
special weekly
chicken market in the town of Louhans every Monday which is
quite a
spectacle if you are in this part of the region.
Beef also features highly on Burgundy menus as this
is the home of the Charolais. These pure white
cattle are claimed to produce the best beef in
France.
Beef that is incorporated into many dishes and the
most famous ‘Bourguignon’ which is much maligned and
ruined in other countries while here, in Burgundy, it is an
art form. Another market in Saint- Christophe-en-Brionnais
takes place each week on Wednesday afternoon.
Boeuf Bourguignon
Much destroyed by winebars and pubs outside of
Burgundy. The real Bourguignon takes at least three
hours to cook. Brown the meat in butter, add bacon
pieces, a chopped onion, salt, pepper and a bottle of red
Burgundy. Simmer on a very low heat for three hours.
Fry some button mushrooms in a little butter half an
hour before the dish is ready and add to the
Bourguignon. Just before serving add some ‘Marc de
Bourgogne’ and ‘flambe’. Serve...bliss!
Cured ham, cheese, snails, wine... a feast
And, in the Morvan area are some of the best
cured hams,
sausage you will ever eat.
credits
: Burgundy
Tourist Board
France Regions Burgundy
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