Burgundy

Burgundy, sheltered by the eastern Jura mountains, is famous for the Charolais beef breed and its prestigious wines. Next to these emblematic products are a large variety of vegetables and animal specialties such as mustard seeds, blackcurrants, lentils and Bresse chickens.

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Wine
Vineyards extend over 32 000 ha (i.e. 4.1% of the French vineyard) and count with some prestigious designations and Grands Crus, like Meursault, Pommard, Chablis or Côtes de Beaune. Chardonnay (white) and Pinot noir (red) are the most common vine-plants present in the area since the 17th century.

Cheese
In Franche Comté, encouraged by the rough geographic and climatic conditions to pool their energy together, farmers created various cheese cooperatives called « fruitières ». 120 of them co-exist today with larger private companies, to transform milk into Comté, Morbier and other hard pressed cheeses.

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Poached eggs served with a red wine sauce, cooked with lardons, onions, shallots and mushrooms. How does that sound ? Oeufs meurettes is one of Burgundy cuisine’s main recipes. Both bœuf bourguignon and coq au vin are stews, prepared with braised meat in red wine and broth, and flavoured with garlic, onions and bouquet garni. Boeuf bourguignon calls for beef, of course, whereas coq au vin is made with rooster or chicken.


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