Pain d’épices (gingerbread) is king here. It is either plain or stuffed with marmalade. This gingerbread, made with rye flour, honey, and aniseed never fails to delight gourmets. This venerable firm has produced gingerbread at 13 Place Bossuet in Dijon since 1796, and is an important part of the city’s gastronomic, architectural, and historic heritage.
1, place Carnot
Tél : 03 80 22 06 18
Another famous Dijon speciality, mustard, has been made here in Beaune since 1840 in the traditional way of grinding the mustard seeds in a stone mill. Tours are available for a modest fee.
31, rue du Faubourg Bretonnière
Tél : 03 80 22 10 02
This fine food store offers a wide choice of cheeses matured by Alain Hess, master cheesemonger, whose house speciality is the “délice de Pommard” coated in mustard seeds.
7, place Carnot
Tél : 03 80 24 73 51
Cassissines, Marie de Bourgogne, and escargots de Bourgogne are just a few of the delicious chocolates made by this skilled artisan. You can also enjoy the pâtisseries in a tea room.
1, place Monge
Tél : 03.80.22.10.35
Although Védrenne offers a wide range of fruit cordials, crèmes, and liqueurs, cassis (blackcurrant) is by far the most popular. The so-called “black cassis” of Burgundy comes predominately from the Hautes-Côtes de Nuits. In order for visitors to discover the world of blackcurrant, Védrenne opened a museum and tourist complex in Nuits-Saint-Georges in 2001, the Cassissium.
28, rue Carnot
Tél : 03 80 22 16 30