In northern Burgundy you get a wonderful cuisine “marriage” between the wine of Chablis, white and flinty dry; the dairy from the rolling grass fields, cream and cheese, and the game from the forests, boar, deer and pheasants.
Epoisses de Bourgogne
The region’s best known cheese comes from the village of Epoisses. It is a strong-smelling, fine-textured cheese that has been washed in Marc (distilled spirit) during ripening.
Anne buying Epoisses cheese direct from the factory
Burgundy is not just one big vineyard but also a mixture of rolling farmland with cropping and cattle, heavy wooded countryside with forests, hundreds of villages, towns and cities plus vineyards in both small and large pockets.
Hence one afternoon when returning from a hike we encountered hunters proudly carrying a cock pheasant we were inspired to produce a dish that reflected the region.