Food and Cuisine in Burgundy


Burgundy is one of France's most renowned gastronomic regions with the food and cuisine known for its richness. This is largely due to the region's vines and pastures, from which come red wines and the Charolais beef cattle. The wines are used in a red wine sauce to which baby onions, mushrooms and bacon are added, which earn a dish the designation of à la bourguignonne. Sauces are cornerstone of Burgundian cooking so you will find meurette, also a red wine sauce but made without mushrooms and flambéed with a touch of marc brandy, which is used with eggs, fish and poultry as well as red meat. Cream-based sauces and mustard sauces are common in Burgundy while great cheeses from cow's milk abound.

So be warned and prepared as Burgundy food is big-hearted, rich and comes in large portions!


About the Food of BURGUNDY

Buying Epoisses de BourgogneFood and cuisine on your Burgundy wine tour could include beouf bourguignon which mixes wine and beef to make a traditional Burgundian recipe. The beef is marinated in the wine and then slow-cooked with mushrooms, baby onions, carrots and bacon. Coq au vin is also made in this way, but with a rooster instead of beef. All dishes described as being à la Bourguignonne will involve a similar sauce. Sauced dishes are also made with red wine (but no mushrooms), then flambéed with marc brandy such as Oeufs en Meurette, Poached eggs in red wine. Other meats include great hams such as jambon persillé (parsley-flavoured ham), poussins (chicken)Le poulet de Bresse à la Crème(Bresse Chicken cooked with cream), fresh water fish such as perch in Perche aux noix (perch with walnuts)andouilette de Mâcon(a small pork sausage) served grilled with a mustard sauce, or similarly lapin roti (roast rabbit) or rable de lièvre à la Pivon(saddle of hare). And don't miss Escargots Bourguignons (classic Burgundy snails baked with garlic butter). Those with a sweet tooth will delight in Pain d'épices, (gingerbread), a signature sweet of Burgundy, nonnettes(little nuns) ginger-spiced buns, or the pets de nonne (nun's farts!) which are very light, deep-fried fritters served hot with sugar or fruit coulis.




Epoisses de Bourgogne is Burgundy's best known cheese ,being made in the village of Époisses. A strong-smelling cheese made from unpasteurised cow's milk. The rind of the cheese is washed in marc de Bourgogne, the regional brandy made from grapeskins, which gives it the distinctive soft red-orange colour


Out and about in Burgundy

The selection below reflects wine tour days of local delights, picnics, restaurant meals and lunches at home.



(Cheese choux puffs)

These light as a feather Gruyere cheese balls are an ideal accompaniment to an aperitif before dinner.


Boeuf Bourguignon
(Burgundy beef stew)

Boeuf bourguignon is a classic Burgundian recipe producing an earthy stew, using beef from Charolais cattle with bacon pieces, mushrooms, other vegetables and red wine.


Magret de canard avec poires
(Duck breasts with Pears)

Duck breasts that have been seared, sliced served with pears poached in red wine and served with a red wine Meurette sauce. 


Magret de canard en miel
(Duck breasts in honey)

A duck dish that reaches great culinary heights through a surprisingly delicious honey, butter and wine sauce along with grilled apple slices


Regional Specialties



Le Poulet Cuit à l'étouffée avec les Cassis 
(Chicken Stew with Blackcurrants)




Grand Marnier Soufflé


Oeufs en meurette (Eggs in Burgundy red wine)

Les oeufs en meurette is a fine Burgundy speciality. Cooked in red wine, it should be served with toast. Every chef has a varation of this classic dish but at the heart is the Sauce Meurette, a dark concentration of red wine, stock and vegetables.

Serves 1

2 eggs, fresh
750 ml bottle fruity red Burgundy wine
2 cups chicken or veal stock
1 onion, sliced thinly
1 carrot, sliced thinly
1 celery stalk, sliced thinly
1 clove garlic, crushed
Bouquet garni - thyme, parsley and bay leaf
½ tsp black peppercorns, freshly crushed
Salt and pepper
1 tbs cornflour
2 slices toast bread or split muffin
1 tbs butter
4 mushrooms, sliced
2 rashers bacon, diced
2 baby onions


  1. In a deep-sided frying pan bring the wine and stock to the boil, reduce temperature and poach eggs until yolks are semi-firm. Remove and set aside.
  2. Add vegetables to wine/stock and simmer for 20 minutes - should reduce by half.
  3. Meanwhile in another pan cook firstly the mushrooms, then the bacon and lastly the onions - shake pan often as they can burn. Put aside in warming oven.
  4. Fry toast in pan.
  5. Thicken sauce with cornflour and strain
  6. To serve: 
    Using a slotted spoon reheat eggs for 1 minute in hot water. Put toast on hot plates. Top with garnish. Drain eggs and set on top. Spoon over sauce.


Chef’s tips

  1. A fruity wine is important as too dry and thin a wine will make the sauce acidic.
  2. A white wine version can be made, just add 2 tbs crème fraîche to the sauce.
  3. The sauce can be made ahead of time and stored in the refrigerator for a week.
  4. There are easier ways of making this dish but cutting corners can ruin the final result