Table of Contents
Burgundy-Franche-Comté cuisine
Boeuf Bourguignon
One of the most famous dishes from the region, this beef stew is slow-cooked in red wine, with onions, carrots, mushrooms, and bacon, making it deeply flavorful. 1)
Coq au Vin Jaune
A local variation of coq au vin, made with yellow wine (vin jaune) from Jura, gives the dish a distinct nutty and aromatic taste, along with chicken, mushrooms, and onions. 2)
Escargots de Bourgogne
Snails baked in garlic butter, parsley, and shallots, are a classic Burgundy delicacy, served in their shells or in special escargot dishes. 3)
Comté Cheese
A firm, cow's milk cheese produced in the Jura region, known for its rich, nutty flavor. It’s often enjoyed on its own or used in fondues and gratins. 4)
Poulet de Bresse
Known as the “king of chickens,” Poulet de Bresse is a highly-prized bird from Burgundy, renowned for its tender meat and rich flavor. Often served with a creamy sauce or in a pâté. 5)
Jambon Persillé
A Burgundy-style ham terrine, made with ham, parsley, and a variety of spices, set in a gelatinous stock—served cold as an appetizer or entrée. 6)
Moutarde de Dijon
Burgundy is the home of the famous Dijon mustard, made from mustard seeds, white wine, and vinegar, known for its smooth, tangy flavor. It’s used in sauces, dressings, and marinades. 7)
Tarte de Morteau
A savory tart filled with Morteau sausage (a smoked sausage from the Franche-Comté region), often combined with potatoes and onions for a satisfying dish. 8)
Gougères
Cheese puffs made from choux pastry, typically filled with Comté or Gruyère cheese. These light, airy snacks are often served as an appetizer or at celebrations. 9)
Quenelles de Brochet
Pike fish dumplings, often served with a rich, creamy sauce, a classic dish from the region, reflecting the area’s abundance of freshwater fish. 10)
Saucisse de Morteau
A smoked sausage from Franche-Comté, often enjoyed with potatoes, sauerkraut, or in stews, known for its intense flavor due to the traditional smoking process. 11)
Fricassée de Volaille à la Bourguignonne
A chicken fricassée prepared in the Burgundy style, cooked with wine, mushrooms, and lardons, creating a tender, rich-flavored dish. 12)
Pain d’épices
A spiced honey cake, flavored with ginger, cinnamon, and cloves, originating from Dijon. This sweet treat is often enjoyed during the winter months. 13)
Boudin Blanc
A white sausage made from a mixture of veal, pork, and poultry, with milk and breadcrumbs. Typically served grilled or poached, it’s a comforting dish often found in festive meals. 14)
Gâteau de Morteau
A sweet cake made with a variety of ingredients, including Morteau sausage or smoked pork, creating an interesting contrast of savory and sweet flavors, typically enjoyed during festivals. 15)