As we head into fall we are inspired by the flavors of Burgundy, a rich culinary region founded on a simple cooking style and a wealth of fresh, local ingredients. Join us as we explore the area’s superior wines, enduring classic dishes and culinary signatures. Discover the cuisine of the region through the ingredients below, many of which play a starring role in our new menu.
This famous condiment’s name references a different city of France, but both Dijon and Burgundy deserve the credit. Although many mustards are made with vinegar, Dijon-style mustard carries on the ancient Roman tradition of using verjus, the juice of unripe green grapes. Verjus contributes a less acidic, subtler tang to mustard than vinegar does. The availability of grape juice was one factor that made Dijon, with its proximity to the great vineyards of Burgundy, a natural center of production for mustard as well. Mustard is an excellent accompaniment to beef, and it so happens that Burgundy beef is considered the best in France.
Try it: Dijon-Style Mustard
This lesser-known specialty of Dijon and Burgundy contains a delicious blend of warm spices: ground white pepper, cloves, nutmeg and ginger. The mixture is sometimes translated as gingerbread, but it would be more accurate to call it “spice bread.”
Richly colored, sweet crème de cassis is a liqueur flavored with black currants. It mixes with white wine or Champagne to make a Kir or Kir Royale, two refreshing, traditional aperitifs, but it can also be used in a variety of other cocktails.
Try it: Kir Royale
Burgundy is famous for the quality of its beef, the best of which comes from the local breed of Charolais cattle. Flavorful meat became the basis for the well-known stew Beef Bourguignonne, made with red Burgundy wine, mushrooms, tiny onions and bacon.
Try it: Beef Bourguignonne
The fat, black, luscious snails of Burgundy are widely acknowledged to be the best in France. Baked with garlic, butter and parsley and served with a slice of crusty bread, these are a delicious indulgence to start off a meal in Burgundy.
Try it: Escargots a la Bourguignonne