Burgundy Food

Like all regions of France, traditional food in Burgundy is based on local ingredients and local customs. It tends to be rich and served in generous portions. Some ingredients of particular note include:

Charollais Beef. The Charolais cow originates in Charolais, around Charolles in Burgundy. This breed of cattle is to be seen throughout the Burgundy region and features in many of the Burgundy recipes. To the right is a photo (courtesy Wikipedia). Typical features of the breed are short legs, heavy and meaty body, and white coat. The quality of meat is very high and features in many Burgundy dishes such as Boeuf Bourguignon (Beef Burgundy)

• Bresse chicken. The Bresse chicken is produced only in Burgundy, in the Bresse region. Partly due to it's race (it is a particular type of chicken which has been bred over hundreds of years to produce excellent meat) and partly due to the conditions in which it is raised (to be labeled 'Bresse', a chicken must be raised in a certain way), it is reputed to be the best chicken in France.

• Cheese. Like all regions of France, there are a number of cheeses which are specific to Burgundy. These include Chaource, St-Florentin, Époisses, and various types of goat's cheese.

• Cream and cream based sauces are part of many recipes.

• Escargots (snails) are a dish served throughout France, but are particularly popular in Burgundy.

• Mustard. The Burgundy city of Dijon is the French capital for mustard. Originally introduced by the Romans, it is now available in hundreds of varieties.

• Wine. Burgundy is famous for its red wines, although its white wines are also excellent. Burgundy wine is used in many recipes, the best known of which is Coq au Vin (chicken cooked in wine). Wines are also used in the preparation of various sauces; any dish which is cooked in a red wine sauce to which baby onions, mushrooms and lardons (pieces of bacon) have been added can be referred to as à la bourguignonne.