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
25–36 of 36
Pochouse
A Burgundian freshwater-fish stew gently simmered in white wine and finished as a rich, savory sauce.
Pommes de Terre Sarladaises
Sliced potatoes are sautéed until crisp in duck fat with garlic and parsley and served hot.
Poularde de Bresse à la Crème
A tender Bresse hen is gently cooked and served in a rich cream sauce, often with butter, aromatics, and white wine.
Poule au Pot Bourguignonne
A Burgundian-style poached chicken dish cooked gently with cabbage, root vegetables, potatoes, and aromatic herbs.
Poulet de Bresse aux Morilles
Bresse chicken is cooked with fragrant morel mushrooms and commonly finished in a butter-enriched cream sauce.
Poulet Gaston Gérard
A Dijon-style chicken dish braised and finished in a creamy mustard sauce with white wine and cheese.
Ragoût de Jambon du Morvan
A rustic Morvan stew of cured ham and potatoes simmered with onions in a savory cooking liquid.
Talmouse Bourguignonne
A savory Burgundian puff pastry turnover filled with a creamy cheese mixture and baked until crisp and browned.
Tarte à la Moutarde
A savory French tart made with a wheat pastry base spread with mustard and typically layered with tomato before baking.
Tarte aux Cassis
A baked French tart made with sweet pastry and a tart blackcurrant filling.
Tarte Bourguignonne aux Prunes
A Burgundian fruit tart consisting of a butter-based wheat pastry filled or topped with plums and sugar and baked until set.
Truite au Bleu de Bourgogne
Trout is poached in an acidulated court-bouillon until its skin takes on a blue hue and is served hot with melted butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.