Food & Drink
East
Eastern France, Bourgogne-Franche-Comté, has fused an already dramatic and varied landscape with climate contrasts. Bourgogne's northerly plains and rolling southerly hills meet dense forests and farmland rising up to fortress-like mountains of Franche-Comté. Bourgogne sits on the line between two climates. Changeable milder, wetter weather in the west to the extremes of warm summers and harsh, colder winters in the east.

Bourgogne
Different terroirs shape the cuisine in a patchwork of deep forests, valleys, lakes and the nation's largest river network. Livestock, dairy, cereal, vegetable and fruit cultivatiion with fresh river fish produce high class cuisine. World class wines along with copious cream highlight many of the region's dishes. Sweet and savoury pastries, rich meat, poultry and fish dishes feature often.

Entrées: Potage du Morvan(cabbage, bacon &
potato soup), Soupe aux Beursaudes(bacon,
sausage & bread broth), Oeuf à la Dijonnaise
(poached egg in creamy mustard & white wine),
Oeuf en Meurette(poached egg in red wine), Salade Vigneronne(egg, cervalas, ham, apple, shredded lettuce bed, oil, mustard & vinegar dressing), Tarte à l'Oignon(onion tart), Tarte Morvandelle(white wine marinated pork tart), Omelette Morvandelle au jambon(ham omelette), Saupiquet du Morvan(fried sliced ham in cream sauce), Crapiaux du Morvan (savoury pancake), Corniottes(cheese pastries).

Plat Principal: Boeuf Bourguignon(braised beef in red wine, lardons,mushrooms, onions), Potée Bourguignonne(beef shin, salted pork, sausage & vegetable stew), Entrecôte Bareuzai(fried steak in shallot & red wine sauce with mushrooms), Coq au Vin de Chambertin(chicken in red wine & cognac), Poulet de Bresse à l'Estragon(sautéed tarragon chicken in dry white wine), Lapin à la Moutarde(braised rabbit in wine & mustard sauce), Lapereau Sauté au Chablis(sautéed rabbit & mushrooms in white wine), Pôchous(fish stew), Cassolette Écrevisses au Chablis(crayfish casserole in white wine), Filet de Saumon Rôti Sauce à la Moutarde(roasted salmon fillet in shallot, onion& mustard sauce), Carpe au Vin Rouge(baked carp in red wine sauce).Boeuf Bourguignonne
Dessert: Tourte Charollaise(pear custard tart), Tartouillat(rum flavoured cherry tart), Poire Belle Dijonnaise(poached pear with a raspberry coulis), Poire au Vin et Cassis(poached pear in red wine & blackcurrant liqueur coulis)
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Next Franche Comté

Flamusse aux Pommes(baked apple batter flan), Biscuit au Marc de Bourgogne, Rigodon(nutty brioche & butter pudding), Glace à l'Anis de Flavigny, Sorbet au Cassis(blackcurrant liqueur sorbet), Nonnette(jam filled ginger sponge), Gauffres Mâconnaise(sweet buckwheat waffles),Mille-feuille(fine puff pastry vanilla slice).

Mille-feuile

Fromage: Abbaye de Citeaux(semi-soft brine washed cow’s milk), Époisses(brine and brandy washed soft cow’s milk), Bresse Bleu Délice de Bourgogne(soft cow’s milk), Charolais(firm goat’s milk), Montrachet(soft goat’s milk).

Boissons: Nectar de Bourgogne
(various regional fruit juices).
Bière: Brasserie de Chablis: Jardins du Prieuré(golden ale), Moulin des Fées Blanche(pale ale), Bio Brasserie Vezelay (stout), Brune Bio Vezelay(brown ale), Brasserie Robiche: Duc'ale bière(pale lager).
Vin: Pouilly-Fuissé(dry, white chardonnay), Chablis(dry, medium bodied white chardonnay), Haute Côte de Nuits Blanc(fresh, citrusy chardonnay), Côtes-de-Beaune-Villages(fresh, fruity pinot noir red), Crémant de Bourgogne(crisp, fruity, sparkling chardonnay).
Chardonnay
Cidre: Cidre Pays d'Othe(apple cider).
Apéritifs: Kir Bourgogne(blackcurrant liqueur & dry white wine), Ratafia de Bougogne(grape juice & brandy).
Spirit et Liqueur: Marc de Bourgogne (brandy),.Crème de Prunelles(sloe & elderberry gin liqueur).Crème de Framboises(raspberry liqueur), Crème de Cassis de Bourgogne (blackcurrant liqueur).