Wine, cheese, and mustard - these are the three things that you should keep note of when you visit Burgundy. The place itself is famous for its wine and cheeses but have you already heard of their escargots or rabbit with mustard sauce? If these are the kind of food that you love to try, write down the name Burgundy on your next destination list. Food should rejuvenate your energy after you feed your eyes and mind with the amazing concentration of Romanesque architectures - in fact they are churches. The sight of them makes you pause and stare in awe, making you think what inspired the artists to create such amazing works that you barely see such creations these days.
Did the city make you hungry already? It is time for you to taste some of the recommended specialties of the region!
- Go to Maille mustard emporium which was first founded and established in the year 1747. This establishment is at the 32 rue de la Liberte where you can savor the most famous mustards of the world in the city of Dijon. The mustards in this area are always used to accompany a lot of specialty dishes such as their rabbit in mustard sauce or locally known as lapin à la moutarde. For a hotter variation of this dish, try the coarse-grained classic à l'ancienne.
- Escargots grow in every vineyards of the region and are the stars on various menus all over the place. Its region's signature preparation of the cute plump snails is the à la Bourguignonne which is dish simmered with white wine then stuffed with butter that is mixed with garlic, shallot and parsley then baked until the dish is bubbling. It is served in either eight or six portions on ceramic dishes known locally as escargotières which comes along with a small fork and tongs. If you do not like how you get to eat a snail yet love to watch these little creatures or are immune to its charms you should try out the fake plump snails solid chocolate which are available at pâtisseries and candy shops.
Are you looking for those cheeses? Burgundy cheese should not be a miss as they are very rich and earthy that is made from the milk of cows but be warned as it is very odorous. Go to the Époisses village where you can buy the cheese from the top cheese producer of the region, Robert Berthaut.