This is a typically Burgundian dish, since it combines two of the main local products: beef and wine. Just as for its wines, Burgundy has a high reputation for the quality of its Charolaise cattle.Display full recipe
Thanksgiving is traditionally celebrated in America on the 4th Thursday of the month of November. The holiday commemorates the meal shared by the New England colonists and their Indian friends in celebration of their first harvest.Display full recipe
This is in fact a choux pastry with cheese added to it (Comté or Gruyère). Gougères are served either as an apéritif or as an accompaniment to a wine tasting.Display full recipe
This recipe was created in 1930 for Curnonsky by the mayor of Dijon’s wife, Madame Gaston Gérard. It has since become a standard recipe in Burgundian cooking.
Suggested wine: Chassagne-Montrachet white or Puligny-Montrachet