Burgundy

Confectionery Anis de Flavigny “Since the 9th century, within the walls of the Carolingian abbey of Flavigny-sur-Ozerain, a green… AOCPDO Dairy & eggs Beurre de Bresse Golden-yellow in the sun, smooth and sweet: Beurre de Bresse is the pure expression of 150 days of… Traditional dishes Bœuf bourguignon A beef stew of the kind simmered in many a French countryside, which Bourgogne eventually made its own… AOCPDO Meat Bœuf de Charolles Born in its cradle of the Charolais-Brionnais, the Charolais breed has for generations yielded a… PGI Cheeses Brillat-Savarin Named after the famous gastronome, this creamy cheese with a white bloomy rind is an ode to Burgundian… Pastries & bread Cacou In Paray-le-Monial, the cherries in cacou are never stoned — it is this little stubborn streak, handed… PGI Meat Charolais de Bourgogne Born on the limestone plateaux of the Charolais, the solidly built white breed has made Bourgogne… AOCPDO Cheeses Charolais (fromage) A small white cylinder standing upright on its base, matured in the bocages of Saône-et-Loire, Charolais… Traditional dishes Coq au vin An old rooster, too tough for the spit, gently tamed over a low heat in a good red wine from Bourgogne… AOCPDO Dairy & eggs Crème de Bresse The matured cream of Bresse, smooth and glossy, the delicate hallmark of a slow, natural transformation… AOCPDO Meat Dinde de Bresse The "black pearl" of Bresse — the only turkey in the world to bear an appellation of origin, reared for… AOCPDO Cheeses Époisses A cheese of uncompromising character, with an orange rind washed with marc de Bourgogne — one of the… Traditional dishes Escargots de Bourgogne Nestled in their shells with garlic-and-parsley butter, escargots de Bourgogne are the most iconic… Traditional dishes Gougère ‘Every self-respecting meal begins with a batch of gougères’ — the little cheese choux bun that has… Label Rouge Charcuterie Jambon persillé de Bourgogne A delicate shredded ham, encased in a clear jelly veined with green parsley — the emblematic cold… AOCPDO Cheeses Mâconnais A small truncated-cone-shaped cheese born in the meadows nestled between the vineyards of the Mâconnais… PGI Spices & condiments Moutarde de Bourgogne Two ingredients, a single region: the seed and the wine must originate where the mustard is made. Spices & condiments Moutarde de Dijon A smooth, pungent golden paste, born of mustard seed and Bourgogne verjuice — an emblematic condiment of… Confectionery Négus de Nevers ‘In 1902, the visit of an Ethiopian general to Paris inspired a Nevers confectioner to name his new… Pastries & bread Pain d'épices de Dijon A dark loaf, fragrant with honey and aniseed, moist and spiced — a medieval delicacy that Dijon has… Traditional dishes Pôchouse On the banks of the Saône and the Doubs, fishermen called "pôchoux" those who poached their day's catch… PGI Cheeses Soumaintrain “From the archives of the Cistercian abbey of Pontigny to the tables of the Yonne, Soumaintrain carries… AOCPDO Meat Volaille de Bresse Blue of foot, white of feather, red of comb — the only poultry in the world to hold a PDO (AOP), and the… PGI Meat Volailles de Bourgogne In the shadow of Volailles de Bresse, Burgundy rears its own chickens, guinea fowl and capons… PGI Meat Volailles du Charolais “In the lush green pastures of the Charolais, a black naked-neck chicken with blue-grey plumage grows…