Burgundy is one of France's most renowned gastronomic regions with the food
and cuisine known for its richness. This is largely due to the region's vines and pastures from which
comes red wines and the Charollais beef cattle. The wines are used in a red wine sauce to which baby
onions, mushrooms and bacon are added, which earn a dish the designation of à la bourguignonne.
Sauces are cornerstone of Burgundian cooking so you will find meurette, also a red wine sauce but
made without mushrooms and flambéed with a touch of marc brandy, which is used with eggs, fish
and poultry as well as red meat. Cream-based sauces and mustard sauces are common in Burgundy while
great cheeses from cow's milk abound.
So be warned and prepared as Burgundy food is big-hearted, rich and comes in large portions!
About the Food of BURGUNDY
Food and cuisine on your Burgundy wine tour could include beouf bourguignon which mixes wine and beef to
make a traditional Burgundian recipe. The beef is marinated in the wine and then slow-cooked with mushrooms,
baby onions, carrots and bacon. Coq au vin is also made in this way, but with a rooster instead of beef. All
dishes described as being à la Bourguignonne will involve a similar sauce. sauced dishes are also
made with red wine (but no mushrooms), then flambéed with marc brandy such as Oeufs en Meurette,
Poached eggs in red wine.
Other meats include great hams such as jambon persillé (parsley-flavoured ham), poussins chicken, Le poulet
de Bresse à la Crème(Bresse Chicken cooked with cream), fresh water fish such as perch in Perche aux noix
(perch with walnuts), andouilette de Mâcon(a small pork sausage) served grilled with a mustard sauce, or
similarly lapin roti(roast rabbit) or rable de lièvre à la Pivon(saddle of hare) . And don't miss
Escargots Bourguignons(classic Burgundy snails baked with garlic butter).
Those with a sweet tooth will delight in Pain d'épices,gingerbread, a signature sweet of Burgundy,
nonnettes(little nuns)ginger spiced buns, or the pets de noone(nun's farts!) which are very light,
deep-fried fritters served hot with sugar or fruit coulis.
Epoisses de Bourgogne is Burgundy's best known cheese being made in the village of
Époisses. A strong smelling cheese made from unpasteurised cow's milk.
The rind of the cheese is washed in marc de Bourgogne, the regional pomace brandy,
which gives it the distinctive soft red-orange colour
Out and about in Burgundy
The below selection reflects wine tour days of local delights, picnics, restaurant meals and
lunches at home.
|Le Poulet Cuit à l'étouffée avec les Cassis
(Chicken Stew with Blackcurrants)
A colourful chicken stew in a red Burgundy wine and Blackcurrants
sauce with Tagiatelli pasta and walnut butter.
Grand Marnier Soufflé
(Grand Marnier Soufflé)
A dessert soufflé that epitomises the Champagne wine region -
delicate and frivolous with a wonderful flavour of Cognac and oranges that is Grand Marnier.
Oeufs en meurette (Eggs in Burgundy red wine)
Les oeufs en meurette is a fine Burgundy speciality. Cooked in red wine,
it should be served with toast. Every chef has a varation of this classic dish
but at the heart is the Sauce Meurette, a dark concentration of red wine,
stock and vegetables.
2 eggs, fresh
750 ml bottle fruity red Burgundy wine
2 cups chicken or veal stock
1 onion, sliced thinly
1 carrot, sliced thinly
1 celery stalk, sliced thinly
1 clove garlic, crushed
Bouquet garni - thyme, parsley and bay leaf
½ tsp black peppercorns, freshly crushed
Salt and pepper
1 TBS cornflour
2 slices toast bread or split muffin
1 TBS butter
4 mushrooms, sliced
2 rashers bacon, diced
2 baby onions
- In a deep-sided frying pan bring the wine and stock to the boil, reduce temperature
and poach eggs until yolks are semi-firm. Remove and set aside.
- Add vegetables to wine/stock and simmer for 20 minutes - should reduce by half.
- Meanwhile in another pan cook firstly the mushrooms, then the bacon and lastly the onions -
shake pan often as they can burn. Put aside in warming oven.
- Fry toast in pan.
- Thicken sauce with cornflour and strain.
Using a slotted spoon reheat eggs of 1 minute in hot water. Put toast on hot plates.
Top with garnish. Drain eggs and set on top. Spoon over sauce.
- A fruity wine is
important as too dry and thin wine will make the sauce acidic.
- A white wine version can be made, just add 2 TBS crème fraîche to the sauce.
- The sauce can be made ahead of time and stored in the refrigerator of a week.
- There are easier ways of making this dish but cutting corners can ruin the final result.
Private Food & Cuisine guided tours for discerning individuals!
For a great gourmet/ food /cuisine tour you need a guide who both knows a
nd loves Burgundian food. Who knows the big name restaurants as well as the hidden village secret restaurant
and cafes that the locals frequent and love to eat at every day. Genuine French cuisine. Tracy Thurling is the
Burgundy guide who will deliver the experience with passion and knowledge.
Contact Tracy now to discover the best Burgundy wine tours and find out how to make your holiday in France unforgettable!
...." My husband and I were on our honeymoon in Burgundy and arranged a Wine & Food tour with Burgundy by Request.
It was the highlight of our trip! Our tour guide, Tracy Thurling, was wonderful! We visited the perfect number of
wineries and enjoyed a lovely lunch. I definitely plan to call on Tracy next year when we return to the area.
GSS New York City, USA. June 2011"
Burgundy by Request offers:
- Deep wine & regional knowledge
- Local knowledge and contacts
- Fantastic French food
- A guide fluent in English & French
Burgundy by Request