France is known for its food and wine. Each region has its own specialities and offer a varied cuisine. Through a series of articles, I will bring you on a journey across France and its culinary discoveries.
Today let’s talk about Burgundy. I am from this area that’s why I choose this region for this first article!
This region is located in eastern of France”
Burgundy is divided into 4 departments: Côte-d’Or (21) in East, Saône-et-Loire (71) in South, Nièvre (58) in West, Yonne (89) in North.
Burgundy is well known for:
- Wine: There is over 100 different appellations and the region has five sub-regions: Chablis in the Yonne department; the Côte de Nuits and Côte de Beaune in the Côte d’Or; and the Chalonnais and Mâconnais in the Saone-et-Loire.
- Cheese: Among the various type of cheeses produced in Burgundy, two of those are more famous:
Époisse: this is a pungent unpasteurised cows-milk cheese, Napoleon was a particular fan of the cheese, and said that it was “the king of all cheeses”.
Chaource: is a cow’s milk cheese. It’s delicious toasted with a green salad.
- Local cuisine such as gougère (Hot cheesy puffs, it’s a pre dinner served with wine or champagne), boeuf bourguignon (Beef casserole with carrot cooked in red wine), andouilette (Sausage made from pig innards), escargot, (Snails cooked in garlic and parsley butter), oeuf en meurette (Eggs poached in red wine sauce)…