A real festival of tastes, colours and aromas on your plate….
Thanks to a variety of exceptional products for gourmets and gastronomes, appreciate the famous specialities of Burgundy
Burgundy snails: without doubt the best ambassadors of burgundian gastronomy.
Oeufs en meurette : the expression « en meurette » refers to the sauce prepared with red wine and spices thickened with butter and flour. For this dish, the eggs are poached directly in a delicious wine sauce.
Pôchouse: a delicious fish stew made with freshwater fish in white wine.
Epoisses: the oldest and most delicious Burgundian cheese; it was created by Cistercian monks in the 16 th century.
Le jambon persillé: sometimes called Easter ham as it was only served on this occasion. Eaten cold with an aperitif or as a starter.
Kir: the famous elixir is composed of one third blackcurrant cream and two thirds Bourgogne aligote ; in a kir royal the aligote is replaced by crémant de Bourgogne. To accompany and complement all these delicious dishes, Burgundy offers an incomporable range of white and red wines.
Bon Appétit ! ! !
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