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
13–24 of 36
Gâteau aux Noix du Morvan
A baked Morvan walnut cake combining a tender wheat-flour batter with ground walnuts, butter, eggs, and sugar.
Gougères
Gougères are savory baked choux pastries made with cheese and served warm as a light French appetizer or snack.
Jambon à la Chablisienne
A Burgundian ham dish served with a creamy Chablis wine sauce accented by shallots and tomato.
Jambon Persillé
A Burgundian French molded terrine of cooked ham and parsley suspended in a seasoned gelatin-rich broth and served chilled.
Mâchon Bourguignon
This traditional Burgundy meal combines pork charcuterie, bread, cheese, and red wine, typically served as a substantial communal spread.
Matelote d'Anguille
A traditional French eel stew braised in red wine with onions and mushrooms and served with a concentrated sauce.
Matelote de Loire
This Loire fish stew combines freshwater fish with wine, aromatics, mushrooms, and a buttery sauce, often lightly thickened before serving.
Nonnettes de Dijon
Small baked Dijon gingerbread cakes made with honeyed spiced wheat dough and an orange-marmalade filling.
Œufs en Meurette
Poached eggs are served in a Burgundy-style red-wine sauce with bacon, onions, mushrooms, and butter.
Pain d'Épices de Dijon
A dense, fragrant Dijon gingerbread made from honey-sweetened flour and warm spices, traditionally baked as a loaf or cake.
Papillote de Jambon de Morvan
A Morvan-style savory parcel centered on ham, commonly baked with potatoes, onion, and butter until tender.
Pâté de Campagne Bourguignon
A rustic Burgundy country pâté made from seasoned pork and liver, set with a savory binder and traditionally served chilled in slices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.