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Burgundy Food Cuisine Burgundy

Burgundy Food Cuisine From France

Burgundy food is big hearted, rich and comes in large portions. As the region is known for its heavy red wines and Charollais beef cattle, wine and beef are a common feature of Burgundy food. The eponymous boeuf bourguignon mixes these two elements to make a traditional Burgundian recipe. The beef is marinated in the wine and then slow cooked with mushrooms, baby onions, carrots and lardons (bits of bacon).

Coq au vin is also made in this way, but with a chicken instead of beef. All dishes described as being à la Bourguignonne will involve a similar sauce. On a related theme, the meurette dishes are also made with red wine (but no mushrooms), then flambéed with marc brandy and served with eggs, fish, red meat or poultry.

Cream based sauces are common in Burgundy, as are mustard sauces: the andouilette de Mâcon, for example, is served with a mustard sauce.

Mustard is a regional speciality. It was introduced by the Romans and now there are hundreds of varieties made with everything from honey to tarragon, with flavours ranging from cauterizing and fiery hot to pleasantly mild.

Burgundy snails (escargots) are prepared by stewing the snails with white Chablis wine, carrots, onions and shallots for several hours, then stuffing them with garlic and parsley butter before finishing them off in the oven. Black snails, especially those raised on grape leaves, are the best in France.

Other than beef, Burgundy has a range of meats including various types of ham, from the jambon persillé (parsley flavoured ham) to ham from the Morvan hills served in a creamy saupiquet sauce; poussins from Bresse; rable de lièvre à la Pivon (saddle of hare); and tête de veau or sansiot (calf's head). Although not near the coast, river fish abound and are sometimes served as a pauchouse, poached in white wine, lardons, garlic, butter and onions. The potée bourguignonne is a vegetable soup cooked with bacon and pork bits, as above.

Famous cheeses from Burgundy include Chaource, which is creamy and white; St Florentin from the Yonne valley; the orange skinned Époisses; and many types of chèvre (goat's cheese) from Morvan. A type of cheesecake called gougère is delicious served warm with a glass of Chablis wine.