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Food The Burgundian Table
Burgundians are passionate about both their food and their wine. Escargots à la Bourgogne, Boeuf Bourguignon, and Coq au Vin are just three of the famous regional dishes. Hearty meals these, but top chefs have updated their cuisine to appeal to modern day tastes, and as a result, there are 24 restaurants with the renowned Michelin stars, and three with three stars within Burgundy. With prime ingredients – beef from the Charolais cattle seen grazing in the lush pastures throughout the region, esteemed chickens from Bourg-en-Bresse, wild mushrooms, snails, pigeons, quails, boar, venison and freshwater fish, this is nirvana for the gourmet. Small, independent suppliers are carrying on the tradition of excellence with patés, terrines, cheeses and sausages. You only have to go to the local markets to see the variety of the produce available, and the pride with which they are presented. Cassis, a blackcurrant liqueur, used for the aperitif Kir, and desserts, is a regional speciality. Mustard is synonymous with Dijon. The mustard powder is mixed with ‘verjus’ – the juice of newly pressed grapes – or slightly fermented white wine and is used extensively in cooking, creating the ‘Dijonnaise’ dishes. The excellence of the cuisine goes back through history and remains at the forefront of life today. With the wide variety of the ingredients available, and the frequent use of red wine, some of the finest food in the world arrives on the Burgundian table. For an interesting insight into how French grande cuisine developed from the time of Louis XV onwards, visit History of French Cuisine. |
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