Appetizers

Escargots
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Snails can be served in their shells, stuffed with a garlicky parsley-shallot butter, baked until bubbling and eaten with the help of tongs and a little fork. This delicacy can be served out of their shells, in ceramic escargot dishes, in portions of six or eight.

Cassolette d'Escargots
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The subtle taste of Burgundy snails reveals its best when cooked with butter, shallots and garlic. It goes very well also with white wine like in this dish where it is cooked in a wine sauce and cream. It is served in individual bowls called cassolettes.

Jambon Persillé
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This genuine local specialty is rarely found outside the province. Chunks of ham cooked in a terrine with jellied broth and fresh chopped parsley. It is served cold in slices or wedges.

Oeufs en Meurette
(Poached Eggs in Red Wine Sauce)
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Poached eggs in red wine, a delicious must be on any restaurant menu. The wine sauce called meurette is the pride of the Burgundian cuisine; basically made from wine thickened with butter and flour with flavorings and spices added. The sauce blends well with poached eggs and fish.

Corniottes
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Savory cheese pastries from the Morvan region. The triangle of puff pastry dough is filled with a blend of fromage blanc, crème fraiche and grated Gruyere cheese. They are served as an appetizer or as a light meal with salad.

Gougère
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These savory golden puff pastry treats are traditionally served at wine tasting. They range in size from dainty to fist-size puffs, eaten cold or lukewarm.

Main Courses

Beef Bourguignon
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In this classic stew, cuts of beef are slowly cooked in Burgundy wine, to which cubed bacon, onions, and mushrooms are added. The meat turns tender as the sauce reduces and intensifies.

Coq au Vin
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It is one of the best-known French dishes: chicken braised in a sauce of red wine, herbs, garlic, pearl onions and button mushrooms.

Andouillette au Chablis
(Small Chitterlings Sausages in Chablis Wine)
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The andouillette sausage is sautéed, then simmered in Chablis wine. Made from pork small intestine and stomach, its texture is unctuous, its taste spicy.

Fondue Bourguignonne
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The dish consists of a fondue pot placed on the center of the table and filled with hot oil into which diners dip cubes of good quality beef to cook them. Several choices of dipping sauces are provided on the side.

Côte de Veau Dijonnaise
(Veal Chops with Mustard)
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The town of Dijon is synonymous with the classic aromatic French mustard flavored with wine and herbs. In this recipe, smooth or grainy mustard is used for the creamy sauce, in addition to white wine and cream.

Lapin à la Moutarde
(Rabbit in Mustard Sauce)
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Rabbit is popular in France, especially in traditional country dishes. Genuine Dijon mustard is the secret of this dish. The rabbit is rubbed and coated with the mustard few hours before cooking.

Cheese

To partner Burgundy wines, cheese makers produce dozens of memorable varieties, including creamy Chaource; Charolais, a pure goat, or mixed goat and cow cheese; strong-smelling Epoisses; Aisy Cendréan ash-covered cheese; and Citeaux, still made by monks at the abbey here.

Epoisses

The town of Epoisses has given its name to a soft cheese which develops a smooth reddish-orange surface after 2 or 3 months. It develops its character from a daily scrubbing with marc-de-Bourgogne brandy as it ripens, a process that inhibits mold but encourages the growth of a particular bacteria necessary for the development of its creamy interior and distinctive flavor.

Chaource

An AOC cheese produced in Burgundy and Champagne. It is a table cheese with a white mold rind and light creamy texture. It is eaten when only 2 or 3 weeks old.

Desserts

Pain d'Epices
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A specialty of Dijon, this spiced gingerbread is a reminder of the town's position on the spice route. Though called a bread, it is more of a cake and can keep for weeks. It is a moist, dense honey cake flavored with sweet spices: cinnamon, nutmeg, anise, ginger, and comes in all shapes.
It is best appreciated with a cup of tea or for a mid-afternoon snack.

Poires au Vin et Cassis
(Wine Poached Pears and Cassis)
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Local variant of the classic and delicious "Poires au Vin" dessert with an autumn feel.
In Burgundy, the pears are poached in red wine and "crème de cassis", the liqueur made from local black currants and a specialty of Dijon.

Tartouillat
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A Burgundian custard-baked fruit dessert, might be made with cherries or sliced pears and is sprinkled with kirsch at serving time.

Flamusse aux Pommes
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Between the crepes and the flognarde, the flamusse is made of butter-sauteed apples baked in batter. Light and fast to make, it is perfect to end a meal or to serve with a cup of tea for a mid-afternoon snack.

Rigodon
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A traditional dessert from the Burgundy region, made with pieces of stale brioche or bread, soaked in a mixture of milk, cream, sugar and eggs; with an addition of nuts and fresh fruits or dry fruits depending of the season.

Tarte de Semoule au Cassis
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Pastry dough filled with syrupy black currants and covered with a light semolina topping.