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Our Chef's Recipes

Our Chef - Bob Chambers

Bob Chambers, Food Editor of burgundytoday.com, is an American chef who trained in Paris at La Varenne under the direction of Anne Willan. In New York he has been executive chef of the American Express Publishing Corporation and L’Oréal. Here’s how the love affair with Burgundy began.

‘But it’s really quite simple,’ the voice on the other end of the telephone was saying. ‘When the balloons land, they’ll pack up and come to meet you for the picnic.’

I had just finished a year at cooking school in Paris, and I was being offered a job that sounded like a dream come true as Chef at the Bombard Society. For the months of May through October, I would be cooking picnics for groups of people who would spend their days touring Burgundy’s wine cellars and châteaux and their evenings floating by balloon over the villages and vineyards in the heart of the region known as the Côte d’Or. If someone had predicted then that I would spend the next six years in Burgundy as ‘Chef du Pique-nique’, I would never have believed it, but that is exactly what I did.

My kitchen was in the tower of the château just outside Beaune, and through its many windows I could look out over the fields to the vineyards on the hillsides beyond as I planned my menus. My picnics quickly took on the form of rather elaborate buffets. Coming up with new and interesting salads was a constant challenge, and my daily trips to the open markets in this food-rich region were my greatest source of inspiration.

Here I have prepared a selection of some of my favourite recipes, some of which I created for Food and Wine Magazine. The accent is on Burgundian specialities such as Boeuf Bourguignon and Gougères, dishes with Dijon mustard and desserts with Cassis and red wine. I hope you will enjoy them all.

Bob Chambers



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Spring Menu

Summer Dinner on the Terrace

Shades of Autumn

A Burgundian Dinner in Winter