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.

Blackcurrants, grown in abundance, feature in sauces, mousses and sorbets. Crème de cassis is added to white wine or champagne to make the popular apéritif Kir.

The rich pastures of Burgundy provide grazing for the distinctive white cattle, a common sight throughout the region. The flavour of the beef is much acclaimed.

The cheeses of the region date back to medieval times, having been made by the monks. Chaource, Epoisses and the Abbaye de la Pierre-qui-Vire are the most famous.

Bernard Dufoux, chocolate maker, has been refining his craft for over 40 years.
This is a delight for the senses with an aroma that‘s truly intoxicating. A chocoholic’s dream…

There are some 150 different varieties of mushrooms in Burgundy, found in the forest of the Morvan and the limestone areas near Vézelay, in the Puisaye, Othe forest and the Châtillonais.

Dijon, being on the European spice route in the medieval days, became famous for mustard. The region still makes the majority of France’s production in a variety of flavours.

The ‘Green’ movement is gathering strength in Burgundy as specialist producers turn to ‘bio’ or organic production. The food not only tastes better but there are health benefits too.

Join Lynne Hammond and make Burgundian dishes in her farmhouse kitchen.