Côte Chalonnaise food and wine pairings

Whatever the dish, whatever the event, there’s always a Burgundy wine to sublimate it! Montagny is the perfect accompaniment to fish from the Saône (carp, pike, pike-perch, perch), Bouzeron goes perfectly with blanquette de volaille (from Bresse), white Rully is ideal with pôchouse, red Mercurey subtly reveals the aromas of dark chocolate and Crémant de Bourgogne makes red fruit sparkle. And to accompany a good Epoisses, there’s nothing like a red Maranges!

“In Burgundy, we’re fortunate to be surrounded by excellent producers, with a special emphasis on local produce. Our cuisine is a cuisine of flavors, and in that respect we’re a long way from molecular cuisine. As it happens, Saône et Loire is rich in Michelin-starred restaurants – there are a dozen of us – and we are all keen to showcase our dishes with great respect for the produce. Poultry and crayfish, for example, is an emblematic dish that we work on to rediscover the flavors of yesteryear with… lightness.

Charolles beef, which was awarded an AOC in 2010, is also a superb product that we know not to alter. My parents were
were Charolais meat farmers and I was brought up on good things, quality products. At home, the traditional canapés are replaced by a revisited parsley ham and a light egg en meurette, all with great attention paid to creativity. Making good and beautiful things is our daily bread, between tradition and modernity…”.