| Burgundy gastronomy | |
 | |
| Burgundy snails | |
| Information | |
| Country |  France |
|---|---|
| Region | Burgundy |
| Unmissable | * |
| Location | |
 47 ° 19 ′ 12 ″ N 1 ° 10 ′ 48 ″ E | |
The Burgundy gastronomy is the testimony of the flavors, the know-how and the terroir of the Burgundy in the center-east of the France.
- Departments: Golden Coast - Nièvre - Saone-et-Loire - Yonne
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Lamb from Bourbonnais IGP (1996)
- Charolais beef from Bourbonnais IGP (1996) - Label rouge
- Charolles beef AOC - AOP
- Capon de Bresse AOC - AOP
- Charolaise AOC - AOP
- Charolais de Bourgogne IGP (2015)
- Bresse turkey AOC - AOP (1976)
- Farm pork from Auvergne IGP (2011) - Label rouge
- Poularde de Bresse AOC (1957) - AOP
- Volailles d´Auvergne IGP (1996) - Label rouge
- Volailles de Bourgogne IGP (1996) - Label rouge
- Poultry from Ain IGP (1996)
- Bresse poultry or Bresse chicken AOC - AOP – Poultry with an AOC appellation (Appellation d'Origine Contrôlée), attests to its peculiarity and recognizable taste.
- Poultry from Orléanais IGP (1996) - Label rouge
- Volailles du Berry IGP (1996) – Malvoisine
- Poultry from Charolais IGP (1996)
- Poultry from Forez IGP (1996)
- Poultry of Gâtinais IGP (1996) – Malvoisine
- Poultry from the Langres plateau IGP (1996)
Condiments, herbs, oils and vegetables
AOC - AOP - IGP products
- Burgundy mustard IGP (2009)
Others products
- Dijon's mustard – Accompany many dishes in the best restaurants in France and elsewhere.
Prepared dishes and / or specialties
- Beef bourguignon – Beef stew cooked in Burgundy red wine and accompanied by multiple garnishes of: mushrooms, baby onions, bacon, carrots or potatoes.
Fish, seafood, crustaceans and molluscs
- Burgundy snails – These large snails are cooked with a marbled garlic-based sauce. The Burgundy snail is a protected species, farms now exist to preserve nature reserves.
Cheeses and dairy products
Cheese
AOC - AOP - IGP products
- Brie de Meaux AOC (1980) - AOP (1996)
- Brie de Melun AOC (1980) - AOP (2009)
- Brillat-Savarin IGP (2017)
- Chaource AOC (1970) - AOP (1996)
- Chavignol AOC (1976) - AOP (1996) (Crottin de Chavignol)
- Comté AOC (1958) - AOP (1996)
- French Emmental Est-Central IGP (1996) - Label rouge (1979)
- Epoisses AOC (1991) - AOP (1996)
- Gruyère AOC (2012) - IGP (2013)
- Langres AOC (1991) - AOP (2009)
- Morbier AOC (2000) - AOP (2002)
- Soumaintrain IGP (2016)
Others products
Dairy products
AOC - AOP - IGP products
- Cream & Bresse Butter AOC (2012) - AOP (2014)
Others products
Breads, desserts, fruits, jams, sweets and sweets
Breads
Desserts
- Gougère – Originally it was eaten with Chablis. Made with choux pastry and grated cheese.
Fruits
AOC - AOP - IGP products
- Burgundy blackcurrant IGP
- Cassis de Dijon IGP
Confectionery
- Flavigny anis – Candy made from a seed of green anise coated with flavored sugar syrup.
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
Digestive aperitifs, liqueurs and spirits
AOC - AOP - IGP products
- Fine de Bourgogne AOC (1946) - IGP
- Marc de Bourgogne AOC (2011) - IGP
Others products
- Cassis
- Kir – The real Kir (named after the Burgundian canon who invented this drink) is a mixture of Dijon crème de cassis and aligoté burgundy (white wine). It is royal when the white wine is replaced by crémant.
Wines
- Burgundy vineyard – Vineyard of Auxerrois, Chablis, Tonnerois, Vézelien, Joigny, Châtillonais, Côte de Nuits, Côte de Beaune, Côte chalonnaise, Mâconnais and Pouilly-sur-Loire.
In Burgundy when you have an appellation, Pommard for example, there are 61 producers who refer to it, including 28 (in 1er cru), but if you do not know a reference producer, it is often chance or lottery.
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
