Provenance / Canons / French / Burgundy Lyonnais Burgundian Classics
Burgundy Lyonnais Burgundian Classics
French Canon
10 entries
FR.28.0001
Boeuf à la Bourguignonne: Fondue Bourguignonne
Fondue Bourguignonne is Burgundy’s communal meat-cooking tradition—cubes of raw beef cooked by each …
FR.28.0002
Charolais: The Breed and its Cuisine
The Charolais—France’s premier beef breed, originating from the Charolles region of southern Burgund…
FR.28.0003
Époisses de Bourgogne
Époisses is Burgundy’s most famous and most pungent cheese—a small, round, washed-rind disc with an …
FR.28.0004
Gougères
Gougères are Burgundy’s quintessential apéritif—golden, puffed choux pastry balls studded with cubes…
FR.28.0005
Jambon Perséllé de Bourgogne
Jambon Perséllé is Burgundy’s most iconic charcuterie—a shimmering terrine of hand-shredded ham susp…
FR.28.0006
Kir et Kir Royal
The Kir—a glass of chilled Aligoté white wine with a measure of crème de cassis (blackcurrant liqueu…
FR.28.0007
Pauchouse aux Trois Moutardes
While Burgundy’s mustard tradition centres on Dijon, the culinary application of mustard across the …
FR.28.0008
Pochéuse Verdunoise
Pochéuse (also pochouse or pauchouse) is Burgundy’s great freshwater fish stew—a preparation from th…
FR.28.0009
Poulet de Bresse
The Poulet de Bresse is France’s most celebrated chicken and the only poultry in the world to hold a…
FR.28.0010
Saupiquet des Amognes
The Saupiquet des Amognes is one of Burgundy’s most distinctive and least-known dishes—thick slices …