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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


raspberry meringue

boeuf bourguignon

beef stew simmered in red wine

Bouton de culotte

‘pants’ button’


cheese curds from Franche Comté


black currant

Cassissine de Dijon

liqueur-filled black currant sweets


cattle—or goat cheese


goat cheese with a funny name from Burgundy


Beloved cow’s milk cheese


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


holey cheese


‘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


cheese puffs

Griottines de Fougerolles

sour cherries in alcohol


French-Swiss cow’s milk cheese


white wine cocktail

Kirsch de Fougerolles

cherry eau de vie

La Vache qui rit

France’s best selling cheese


goat cheese in three ages


vin de liqueur from the Jura

Mont d'Or

cow’s milk cheese, often baked


cheese with the charcoal stripe in the middle



Négus de Nevers

candy coated chocolate or coffee caramels


‘little nuns’ from Dijon

oeuf en meurette

poached egg in wine sauce


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


Burgundy’s bread and butter pudding

sauce dijonnaise

creamy mustard sauce


gooey cow’s milk cheese from Burgundy



Charles the Bold cake


cake or cow’s milk cheese

Vin Jaune

Sherry-like yellow wine from the Jura

Text © Dana Facaros

Image by Megan Cole