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Bourgogne-Franche Comté

Burgundy, France

The rich and fertile region of Bourgogne (Burgundy) Franche-Comté has ten départements (Côte-d’Or, Doubs, Haute-Saône, Jura, Nièvre, Saône-et-Loire, Territoire de Belfort and Yonne) with Dijon as capital. Originally a kingdom in the 5th century, then the largest independent Duchy in Europe, once encompassing Holland and Luxembourg, until the last Duke, Charles the Bold was too bold for his own good and was killed in the Battle of Nancy in 1477, when much of the French bit, Bourgogne-Franche Comté, reverted to France.

The very mention of Burgandy can evoke Pavlovian drooling among gourmets. The local Charolais beef and poulets de Bresse are among the best in France. Boeuf bourguignon and escargots à la bourguignonne are world famous, along with the moutarde to go with your steak.

Look for rich cow’s milk cheeses including Comté. French Gruyère, Époisses, Mont d'Or and Morbier, as well as a few goat’s milk ones.

Most of all, Burgundy means wine, home to some of the best loved bottles in France: Chablis, Côte-de-Nuits, Côte-de-Beaune, Pouilly-Fuissé, Beaujolais and Vin Jaune de Jura.

Aisy Cendré

cow’s milk cheese ripened in ashes

Anis de Flavigny

an aniseed in every bonbon

Belflore

raspberry meringue

boeuf bourguignon

beef stew simmered in red wine

Cancoillotte

cheese curds from Franche Comté

cassis

black currant

Cassissine de Dijon

liqueur-filled black currant sweets

Charolais

cattle—or goat cheese

Claquebitou

goat cheese with a funny name from Burgundy

Comté

Beloved cow’s milk cheese

corniottes

a pastry in a pastry

crème de cassis

blackcurrant liqueur

Croquine comtoise

gooey praline filled dark chocolates

cuisses de grenouille

frogs’ legs

Édel de Cléron

gooey cheese from Franche Comté

Emmental

holey cheese

Époisses

‘The king of cheeses’

escargots à la bourguignonne

snails in garlic and butter

fondue Bourguignonne

cook your own beef

glacés minces

Dijon’s spicy biscuits

gougères

cheese puffs

Griottines de Fougerolles

sour cherries in alcohol

Gruyère

French-Swiss cow’s milk cheese

Kir

white wine cocktail

Kirsch de Fougerolles

cherry eau de vie

La Vache qui rit

France’s best selling cheese

Mâconnais

goat cheese in three ages

Macvin-de-Jura

vin de liqueur from the Jura

Mont d'Or

cow’s milk cheese, often baked

Morbier

cheese with the charcoal stripe in the middle

moutarde

mustard

Négus de Nevers

candy coated chocolate or coffee caramels

nonnettes

‘little nuns’ from Dijon

oeuf en meurette

poached egg in wine sauce

pôchouse

fresh water fish stew

Poire belle dijonnaise

pears poached in wine and cassis-based syrup

poulet de Bresse

a very special chicken

poulet Gaston Gérard

Dijon’s chicken classic

rigodon

Burgundy’s bread and butter pudding

sauce dijonnaise

creamy mustard sauce

Soumaintrain

gooey cow’s milk cheese from Burgundy

tartouillat

téméraire

Charles the Bold cake

vacherin

cake or cow’s milk cheese

Vin Jaune

Sherry-like yellow wine from the Jura

Text © Dana Facaros

Image by Megan Cole