Burgundy, a region nestled in the heart of France, is renowned for its exquisite culinary traditions and top-notch produce. The region’s fertile soil and favorable climate make it a haven for agriculture, producing a plethora of ingredients central to Burgundy’s gastronomy.
Notably, it’s famed for its world-class vineyards that yield robust Pinot Noirs and crisp Chardonnays, which feature prominently in local cooking and drinking. The region is also a powerhouse of dairy farming, crafting distinct cheeses like the pungent Époisses. Burgundy’s farms supply succulent Charolais beef, Bresse chicken, and a variety of fruits, vegetables, and grains.
Furthermore, Burgundy’s culinary repertoire boasts Dijon mustard and pain d’épices, highlighting their mastery in condiment and pastry production.
Here are 13 dishes and foods you absolutely must try when you visit Burgundy.
Coq au Vin
As one of the most iconic dishes from Burgundy, Coq au Vin is a delectable chicken dish slow-cooked in a pot with Burgundy red wine, lardons, mushrooms, and onions. It embodies the classic rich and hearty flavors that Burgundy cuisine is known for.
This famous Burgundy beef stew is marinated in red wine and cooked slowly with bacon, onions, and mushrooms. The result is an intensely flavorful and melt-in-your-mouth dish that pairs perfectly with a glass of Burgundy wine.
Escargots de Bourgogne
Known worldwide, these Burgundy snails are prepared in their shells with a mixture of garlic, parsley, and butter, and are often served as a starter.
Oeufs en Meurette
A traditional Burgundian dish, Oeufs en Meurette consists of poached eggs in a rich, aromatic red wine sauce. The sauce often includes ingredients like bacon, onions, and mushrooms.
These light, airy cheese puffs are made with a choux dough mixed with cheese, usually Comté or Gruyère. Gougères make a perfect appetizer or can be enjoyed with a glass of Burgundy white wine.
This is a traditional Burgundian terrine made from marinated ham and parsley set in a jellied broth. It’s usually served cold as a starter.
While it originates from the Lorraine region, it is very popular in Burgundy. This savory tart is filled with cream, eggs, and bacon, and sometimes cheese.
Also known as the Fisherman’s Stew, Pôchouse is a traditional dish made with different types of fish, white wine, and a medley of vegetables.
Known worldwide, Dijon mustard from Burgundy is a kitchen staple. It’s made from brown or black mustard seeds mixed with water, salt, and vinegar or white wine.
This is a soft, pungent cheese washed in Marc de Bourgogne, which gives it a distinct flavor. Epoisses cheese has been produced in the village of the same name since the 16th century.
This is a classic Burgundian aperitif made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine, traditionally Bourgogne Aligoté.
This spicy bread is a mix between cake and bread, made with honey and spices. In Dijon, it’s often used as a base for appetizers, served with a variety of toppings.
Crème de Cassis
This sweet, dark red liqueur made from blackcurrants is a Burgundian specialty. It’s used in the famous Kir aperitif and can also be enjoyed on its own or drizzled over desserts.
Top image: L’escargot Montorgueil