Burgundian Kitchen

The kitchen known as “ Burgundian kitchen ”, like its French counterparts , is not centered on the use of only one type of products or of only one mode of preparation. It offers a great diversity directly related to the geography éponyme which extends on the four departments from the Coast-with Or, of Saône-et-Loire, the Nievre and the Yonne.

Of this disparity and lifestyles which result from this were born several kitchens or, more exactly, several “specialities”. Each area of the Burgundy car profit, according to a diagram common to all the other areas, of its products and its own agricultural resources.

Also one distinguishes the kitchens known as “from the vinous coast”, which extends on the departments from the Coast-with Or and Saône-et-Loire pushing his impact to the borders from the Lyonnais. This kitchen, certainly most known, car its specific character of the use of the Wine or its derivatives, even of the Grape. Thus knows one the Coq in Chambertin (more exactly with the dregs), the eggs in meurette , the spotted Jambon and other tarts with the bush peaches. The uses of derived such as the Moût or the Verjus gave place to preparations now fallen in disuse but that the Moyen-âge had habit “to put at its table”.

The Saône-et-Loire car, as for it, a great pride of its cereal tradition in particular by the use of the Corn in various forms of which the Flour torrefied related in Pulp on water or the Milk, sweetened or salted, the “ Gaudes ”. This extremely fortifying preparation nourished generations of peasants until shortly after the Second world war.

The Nievre, certainly more discrete, appears primarily under the common denominator of “ kitchen of the Morvan ”, division jointly operated with the last department which is the Yonne. The morvandelle kitchen is it also founded on the old principle of fortifying food and briskly draws from starchy foods the such Potato and other preparations containing flours of Céréale S. the “ Crêpiau ”, Crêpe of wheat very thick aromatized Persil and of garlic is a traditional receipt also forgotten today.

There thus does not exist, strictly speaking, of Burgundian kitchen, but rather various Burgundian kitchens, this last name being copied on the geographical cutting, which cutting could hold account so much relief only resources.

Of the four departments thus gathered, it is also necessary to count on the dairy productions which are not remains about it with a multitude of specialities of Fromage S with the evocative names such as the “ époisses ”, the “ Saint-florentin ”, the “ Brillat-savarin ”, the “ chaource ”, the “ charolais ” or the “ Délice of Burgundy ”.

The Burgundian kitchen, as a mode of preparation, is not distinguished of anything of the other areas, combining without distinction all the modes of cooking or clothes industry. The traditions of recourse to the communal oven gave rise to dishes now known in all places, but quite resulting from the Burgundy, the such fruit tart cooked or the Brioche in crown.

In short, it is advisable not to use of name “cooks Burgundian” that with precaution so much the varieties are numerous and various products.

The collective memory has since strong comparable a long time of many specialities known as Burgundian and certain of its dishes are from now on on many French tables: snails of Burgundy, Boeuf bourguignon, Coq au vin, Meat fondue or the Gougère, initially crown of Chou pastry decorated County, been useful today in the form of individual cabbages.

Special mention for a last speciality of the the Valley-of-Saone, called “ Pochouse ” (or Pauchouse ); it is about a fish stew of Poisson S of extremely goûteuse river prepared with white Wine. One will distinguish this one from a receipt of Poisson S, neighbor, the Matelote , cooked with the red Wine.

Entry

Dish

Cheese

époisse

Serves

  • Tarts with the bush peaches.

Wine

  • Wines of Burgundy

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