Get A Low Cost Flight To Paris & See More With The Savings! Experience Fine Burgundian Food & Keep Within Your Budget!

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Got Your Low Cost Flight To Paris? Great! Here's Your Guide To the Food of France's Burgundy Province!

The rich, heavy, hearty fare of Burgundy is among the world's most delicious - and most decadent. Seemingly Medieval in its rejection of ephemeral diet-fads and "macrobiotic" principles, the Burgundian feast is rich, straightforward, and unchanged by time - the recipes of the Burgundian kitchen have been cooked in much the same way for centuries.

Meat, cheese, mustard, and wine - savory and sweet delicacies - make up much of Burgundian cuisine, in one way or another. Read on through this article for a guide to Burgundian food, cheese, wine, and drink, and be ready for your exciting journey to one of France's culinary capitals! And indeed this is a journey well worth spending some of your savings from getting a low cost flight to Paris.

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A Guide to Burgundian Food

Apertifs: "The" drink to drink when you're in the Burgundy region is the Kir, or Kir Royal, legendarily named after a former mayor of Dijon. This drink, which mixes either white wine or, in the latter case, champagne with creme de cassis, has a fruity, lush flavor with dark undertones.
Wines: Burgundian wine is legendary, with an excellent variety of AOC vineyards- the highest concentration in France - with a large number of especially good "Grand Cru" vineyards. Chablis, made with Chardonnay, is probably the most famous white wine, while reds are usually made from Pinot Noir. The best Burgundian wines include the "Grand Cru" Corton and Montrachet. If you are a wine lover, this may well be the time for you to splurge and spend some of your savings from getting a low cost flight to Paris!

Dishes: Snails, famous province of French cooking, are made here as a specialty in the Burgundian style, which includes preparation with white Chablis wine, onions, shallots, carrots, garlic and parsley butter before roasting them - a dazzling array of additions for not that much meat. The andouillettes, or sausages, are another Burgundian specialty, often made with cream-based sauces. The andouilette de Macon is a particularly famous variety. But nothing is as quintessentially Burgundian as the Boeuf Bourginon, a dish made from mixing rich beef with marinated red wine, mushrooms, bacon, onions, and carrots. Substitute chicken for beef and you get the equally delicious coq au vin. If you're more adventurous, try other Burgundian meat dishes, including the jambon persille, a parsley-flavored ham, tete de veau - calves head. If you want something healthier, Burgundy is good for river fish, served with white wine, garlic, onions, and butter (pauchousee). Burgundian "potee bourgignone," or vegetable soup, is another healthy specialty.