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Burgundy's emblematic dishes

Burgundy’s emblematic dishes

Burgundy, a region renowned for its picturesque landscapes and rich cultural heritage, also offers an unforgettable culinary experience. Burgundian gastronomy, rooted in tradition and local produce, appeals to gourmets the world over. Emblematic dishes, prepared with care and passion, reflect the authenticity and generosity of this generous land. Discover with us some of the delights for which Burgundian cuisine is renowned.

Burgundy snails

The undisputed symbols of Burgundian cuisine, Burgundy snails, or “escargots à la bourguignonne”, are a veritable culinary institution. Prepared from land snails, these little marvels are cooked in parsleyed butter and garnished with garlic, parsley and sometimes white wine. Served in their shells, the snails reveal their full flavor and melt-in-the-mouth texture, offering a unique taste experience.

Accompanied by a glass of white Burgundy wine, snails are a real treat for the taste buds.

Eggs en meurette

Eggs en meurette are another treasure of Burgundian cuisine. This traditional recipe perfectly combines poached eggs with a sauce of red wine, onions, bacon and shallots. The slow cooking of the eggs in the sauce gives them a soft texture and imbues them with the rich, complex flavors of the red wine. Served on slices of toast, oeufs en meurette are an explosion of flavor that will delight lovers of authentic cuisine.

Recipe

It’s always a good idea to accompany eggs en meurette with a red Burgundy wine, and pinot noir is an excellent match for this dish.

Surtitle

Charolais meat

Charolais meat, from the famous Charolais breed of cattle, is renowned for its incomparable tenderness and flavor. Raised in the verdant pastures of Burgundy, this top-quality meat is appreciated by chefs the world over. Grilled, braised or stewed, Charolais meat lends itself to a multitude of culinary preparations, offering tasty and generous dishes that celebrate the Burgundian terroir.

Gougères

Gougères are small bites of choux pastry and cheese, typical of Burgundian cuisine. Light and airy, these delicious morsels are perfect as an aperitif or as an accompaniment to a meal. Their secret lies in the use of grated cheese, usually Gruyère or Comté, which gives them a rich, creamy flavor. Gougères are an essential part of Burgundian gastronomy, to be enjoyed without moderation.

Ham with parsley

Marbled ham is a traditional dish of Burgundian cuisine, appreciated for its subtle marriage of pork and parsley. Prepared from pieces of ham slowly cooked in a flavored broth, then mixed with chopped parsley and garlic, this dish is then unmolded to reveal its beautiful, fragrant slices. Served as a starter or side dish, jambon persillé is a real treat for lovers of regional cuisine.