GASTRONOMY

The flagships of Burgundian gastronomy are :
* escargots
* boeuf Charolais
* volaille de Bresse
* fresh water fish, frogs etc
* la pochouse
* fromages
* moutarde de Dijon
* pain d'epices de Dijon
* kir & crème de cassis.
Beef Charolais – is totally white, very large (up to 1 200 kg), and is possessing its own appellation controllée. The meat is almost fatless and extremely tasty. It is a base for tradional burgundian dishes like cote du boeuf, boeuf bourguignon, entrecote and steak tartare.
Fromages (cheese) – there are many of them, while the most original ones are:
· Citeaux – monk's cheese, very limited in quantity as produced in only one place which is Abbaye des Citeaux. Delicate.
· Epoisses – pink coloured and not as delicate like the previous one. Rather to the contrary. Both: Citeaux and Epoisses are having their own, strictly controlled appellations
· To be cited as well: Mont d'Or, Le Regale Bourguignon (sweet) as well as great goat chesses (best buy in goat farms BIO).
Moutarde de Dijon – in order to really "understand" this famous mustard, a vist to ancient factory of Moutarderie Fallot in Beaune is necessary. After such a visit you will easily fin the difference between the moutarde de Dijon from supermarkets and the original one from Burgundy.
La pochouse – fish soup, made of large pieces of various fresh water fishes boiled in Aligoté or Chardonnay, served with warm toasts.
SlowFood - this world's trendy organization is not known in Bourgogne at all ! Reason ? Practically all food here, is produced and prepared following SlowFood standards. That's all. C'est tout.
But if you'd like to be 100% certain, try one of local Fermes-Auberges, officially certified AB (Agriculture Biologique).