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Saint Remy Restaurant Amaryllis
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ROZENN KREBEL

Burgundy’s culinary secrets

Burgundy is best savoured… here, in the Côte Chalonnaise

Burgundy, a region renowned for its picturesque landscapes and rich cultural heritage, also offers an unforgettable culinary experience. Burgundian cuisine, rooted in tradition and local produce, delights food lovers from all over the world. Iconic dishes, prepared with care and passion, reflect the authenticity of this bountiful land – to be discovered in a gourmet bistro on Île Saint-Laurent or at one of our fine-dining restaurants.

Our signature dishes

Let yourself be swept away by the flavours of a sumptuous and generous Burgundy

Eggs en meurette: delicately poached, glazed with a red wine sauce and garnished with bacon lardons and mushrooms, best enjoyed with a piece of crusty bread
Charolais beef, with its marbled, melt-in-the-mouth flesh, reared on the meadows of Burgundy, simply grilled or slow-cooked to bring out its full aromatic richness
Gougères: those small, golden, light-as-air bites made with Burgundy cheese, crispy on the outside and soft at the centre, often served warm as an aperitif with a glass of Crémant or a white wine from the Côte Chalonnaise
Burgundy snails, generously coated in parsley butter, a staple of large, convivial gatherings
Parsley-crusted ham, a combination of tender meat and jelly flavoured with fresh herbs, a true hallmark of the region

The recipe for eggs en meurette

Eggs en meurette

Parsley ham

Burgundy snails

Charolais beef

Gougères

A taste of Burgundian cuisineThe best addresses

Starred restaurant

Cuisine that is precise, meticulously crafted and full of surprises

Creative gourmet dining experiences

Chefs who bring local produce into the modern era

Generous and friendly bistros

Generous portions and a warm, welcoming atmosphere

Farmers’ markets

Local, fresh and seasonal produce

Delicatessens and artisan producers

Specialities to enjoy here or take home

Chalonnaise Coast

Wine & Gastronomy

A natural alliance

It is impossible to talk about Burgundian cuisine without mentioning the wines. Here, they are not merely an accompaniment: they are part of the recipe. Burgundian cuisine has its roots in the vineyards: wine-based sauces, slow-cooked dishes and recipes that take time to prepare have been crafted over the centuries to complement the local grape varieties.