Three Top Traditional Foods of Beaune

  

How to Eat Well When Traveling to the Burgundy Region of France

French food is fresh, delicious, and considered the standard for many professional chefs.  This is well known.  However, what is considered traditional food from the heart of the Burgundy region of France, better known as Beaune? 

On our travels through this region and while staying in the quaint town of Beaune, I’ve found the answer to that question.  This was a delicious task.

Is that a snail on my plate?

Escargot is common in most regions of France, but very popular here in Beaune.  Most often, it is packed with a buttery herb mixture and baked.  Considered an appetizer, if combined with a salad it is a satisfying meal.  Superb French bread is free and served with most meals. 

Beef Bourguignon is more than just a stew

When is a beef stew not beef stew?  When it is made in France.  Beef Bourguignon is a stew taken a few steps farther down the road of delicious. 

For this dish, the beef is cut into cubes and sautéed with a bit of bacon.  Wine, stock, a tad bit of tomato paste, garlic, fresh herbs, sautéed carrot, and onion join the meat mixture while it stews.  Before it's served, browned pearl onions and mushrooms are added and the sauce is reduced.  Most often, this luscious stew is served over wide noodles.  A pitcher of red house wine is the perfect compliment.  

Wine plus chicken equals: Coq au vin

Coq au Vin actually means rooster in wine, red wine to be exact. Besides being very popular and on most menus here in Beaune, it is widely known as the most famous of all French chicken dishes.  It's definitely one of my favorites.  What's not to love?  Marinated in wine and herbs overnight, the chicken is then cooked in wine until it is fall-apart tender.  Add to this some great veggies...yum. 

In my kitchen, I place two pounds of skinless, boneless chicken thighs in a bowl and cover with three cups of red wine – preferably a lighter style – and sprinkle with pepper.  Covering tightly, I set it aside in the refrigerator overnight. 

Reserving the liquid, I drain and pat the thighs dry before lightly flouring and then browning each in a hot skillet coated with oil.  The drained pieces go into a pan with tall sides.

In the same skillet wiped clean, I then sauté one cup of sliced mushrooms, one-half-cup of chopped celery, one-clove minced garlic, and one thick slice of chopped bacon.  

Once this mixture is lightly browned, all join the chicken along with the reserved liquid and a bouquet garni, which is two bay leaves, one clove, and two sprigs each of thyme, parsley, and savory wrapped in cheesecloth and tied tightly with kitchen twine.  This simmers for about an hour or until the chicken is tender. 

Removing all from the liquid, I reduce the sauce by half over high heat and finish by thickening it with a tablespoon of cornstarch mixed in water. All goes back in the hot sauce to get nice and toasty warm.  

Many times, this stew is served on its own, over mashed potatoes or noodles.  I prefer serving mine over soft polenta.    

My favorite meal?

Salad!  Yes, the simple salad was my favorite meal while in Beaune.  Yes, I did enjoy the Beef Bourguignon and Coq au vin very much, but the salads were amazing.  One of my favorites was topped with warm camembert, a generous amount of prosciutto, toasty potato slices, and earthy olives. 

Bon appétit! 

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