Savoring Burgundy: A Culinary Journey Through Signature Dishes
In the heart of France, the Burgundy region, or Bourgogne as it’s known in French, epitomizes the essence of French cuisine. Renowned for its exceptional wines, Burgundy is equally celebrated for its rich culinary traditions. From hearty stews to savory pastries, the signature dishes of Burgundy reflect the region's locally sourced ingredients and time-honored recipes. Read on for a gastronomic tour of some of Burgundy’s most iconic dishes.
Boeuf Bourguignon: The Quintessential Beef Stew
No exploration of Burgundy’s cuisine would be complete without mentioning Boeuf Bourguignon. This classic dish features tender pieces of beef slow-cooked in red wine, usually a robust Burgundy, along with onions, carrots, mushrooms, and aromatic herbs. The result is a rich, flavorful stew that melts in your mouth.
Traditionally served with potatoes or crusty bread, Boeuf Bourguignon is a perfect example of the region's ability to transform simple ingredients into something extraordinary. The dish gained prominence in the early 20th century when it was popularized by French chefs and cookbooks. Its fame was further established in the 1960s by American chef and author Julia Child, who introduced the dish to American home cooks in her influential cookbook, “Mastering the Art of French Cooking.”
Wine Pairing: A hearty and rich dish like Boeuf Bourguignon, with its robust flavors, pairs well with a classic red Burgundy. Look for a Pinot Noir from the Côte de Nuits region, known for its elegant and complex wines.
Coq au Vin: Poultry Elevated
Another iconic dish from Burgundy, with some similarities to Boeuf Bourguignon, is Coq au Vin, which translates to “rooster in wine.” This hearty dish involves braising a rooster (or more commonly today, a chicken) in red wine, preferably from Burgundy, with garlic, onions, mushrooms, herbs, and lardons (small strips of pork fat). The wine tenderizes the meat, infusing it with deep, complex flavors and showcasing the region's expertise in using wine to elevate everyday ingredients.
The exact origins of the dish are unknown. Legends trace it back to ancient times, and it has a long history as rural or peasant fare throughout France, but the first documentation of the recipe was in the early 20th century. And again, this traditional dish grew famous in the US thanks to Julie Child, who featured it in her cookbook and spinoff television show, The French Chef.
Wine Pairing: Coq au Vin calls for a wine that can match its rich flavors without overwhelming them. While the dish is rich and hearty, it’s not particularly heavy, making it easy to match with wine. In Burgundy, pairing it with any wine other than red Burgundy would be frowned upon, but a medium-bodied Pinot Noir from a host of countries provides the perfect balance.
Escargots de Bourgogne: A Delicate Delight
Escargots (snails) have been part of the local diet in Burgundy for centuries, as evidenced by the presence of their shells in local prehistoric caves. While many ways to prepare them exist, Escargots de Bourgogne is an iconic dish of Burgundian and French gastronomy.
According to the traditional French recipe, the snails are removed from their shells and cooked in bouillon, before returning them to the shells, which are then filled with a mixture of parsley, garlic, and butter, and baked in the oven. Often enjoyed as an appetizer (referred to as an entrée in French), the dish is associated with holiday parties and family gatherings and is a testament to the region's culinary ingenuity.
Wine Pairing: Escargots de Bourgogne, typically prepared with garlic, parsley, and butter, pairs well with a crisp, mineral-driven white Burgundy. A Chardonnay from the Chablis region, known for its bright acidity and subtle minerality, complements the rich, garlicky flavors of the escargots.
Pôchouse: Burgundy’s Traditional Fish Stew
Pôchouse is one of the region’s oldest dishes, dating back to at least the 16th century. This chunky, freshwater fish stew is made from the fish that were plentiful in Burgundy’s rivers such as pike, eel, perch, and tench. While less common on menus today due to fishing restrictions, the dish is still enjoyed and made with a variety of fish.
To prepare the dish, onions, garlic, and shallots are sauteed in butter before adding an assortment of freshwater fish. The mixture is simmered in a white wine sauce, usually made with a local Burgundy white wine, and flavored with herbs such as thyme and bay leaves, and bacon for a smoky depth.
Wine Pairing: To complement the flavors of Pôchouse, a crisp, mineral-driven white Burgundy wine such as Chablis or a Chardonnay from the Côte de Beaune is recommended. These wines balance the richness of the stew and enhance the delicate flavors of the fish.
Gougères: Savory Cheese Puffs
For a taste of a classic savory snack in Burgundy, often served in wine tastings, try Gougères. These golden cheese puffs are made from choux pastry mixed with grated cheese, typically Gruyère or Comté. Out of the oven, they are crisp, airy, and bursting with cheesy goodness.
It is said that the dough was first introduced to France during the Renaissance, and while the exact origin of the gougère is unknown, they are thought to originate in Burgundy, where a festival in the village of Flogny-la-Chapelle celebrates them each spring. Gougères are commonly served as an appetizer or snack, often accompanied by a glass of local wine. This beloved cheese puff is perfect for parties and a favorite part of Burgundy’s culinary repertoire.
Wine Pairing:Gougères pair well with a crisp and mineral-driven white Burgundy. A Chardonnay from Chablis or Champagne complements the savory flavors of the Gougères.
Jambon Persillé: A Parsleyed Ham Terrine
Jambon Persillé, also known as “parsleyed ham,” is a traditional Burgundy terrine made by cooking ham hocks with parsley and garlic, then setting them in a gelatin made from the cooking broth. The terrine is typically sliced and served cold as an appetizer and is another dish that highlights the region’s love for robust, flavorful foods.
Wine Pairing:Jambon Persillé pairs well with a fresh and vibrant white Burgundy. A Chardonnay from the Côte Chalonnaise, known for its balanced acidity and fruit-forward character, enhances the delicate flavors of the terrine.
Conclusion
Burgundy’s culinary landscape is as rich and diverse as its history. Each dish tells a story of tradition and a deep connection to the land. Whether you’re indulging in a hearty Boeuf Bourguignon, savoring delicate Escargots de Bourgogne, or enjoying Gougères warm out of the oven, you’re experiencing the heart and soul of Burgundy. Paired with the region’s distinctive wines, these dishes offer a taste of Burgundy’s unique terroir and culinary heritage. Bon appétit!