A FOOD TRADITION
Burgundian Cuisine
Burgundian cuisine is a rich inland tradition built around wine, mustard, beef, poultry, freshwater fish, and slow braising.
Dishes linked to this cuisine
1–12 of 36
Andouillette de Chablis
A traditional Chablis sausage made from seasoned pork intestines and stomach, commonly associated with a white-wine and mustard accompaniment.
Andouillette de Dijon
A coarse French sausage from Dijon made primarily with pork offal and seasoned with onion and spices.
Anis de Flavigny
A small, slowly layered confection consisting of an anise seed enclosed in successive coats of flavored sugar.
Bœuf à la Mode
A French pot-roasted beef dish slowly cooked with onions, carrots, aromatic herbs, and a savory braising liquid.
Bœuf Bourguignon
A Burgundy-style beef stew braised slowly with red wine, aromatic vegetables, mushrooms, and often pork lardons.
Brochet au Beurre Blanc
Pike is gently cooked and served with beurre blanc, a warm emulsion made by reducing shallots with white wine and/or wine vinegar, then whisking in butter.
Carpe à la Bourguignonne
Carp is braised in a Burgundy-style red-wine sauce with bacon, onions, mushrooms, and often a light flour thickening.
Cassissine
A Burgundy confection made with blackcurrant cream or liqueur inside a sugar or chocolate-based shell.
Coq au Vin Jaune
A French chicken stew in which chicken is braised with vin jaune, cream, and morel mushrooms.
Cornuelle
A traditional triangular Burgundian pastry biscuit made from sweet shortcrust dough and often flavored with anise.
Époisses en Feuilleté
A Burgundy specialty in which pungent Époisses cheese is enclosed in buttery puff pastry and baked until the cheese is soft.
Escargots de Bourgogne
Burgundy-style snails are baked in their shells with a garlic-and-herb butter until hot and aromatic.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.