Maude’s Journey through Burgundy
The Maude team traveled to Burgundy during its slow season in January, allowing them more access and time with the locals of the region. Tasting their way through Burgundy, the team explored the gastronomic mecca of Dijon - its massive gourmet markets, dijon mustard boutiques, pâtisseries, and street antique markets, where they also found keepsakes for the restaurant. They were hosted for meals in the homes of locals, and dined throughout the region’s most beloved classic restaurants, where they had a chance to try a range of Burgundian home cooking and specialty dishes. Local artisans and farmers, like snail producer Sylvain Peyrot, and chocolatier Caroline Curt, led the team through their process and a tasting of their exceptional products. The wine journey through the region brought the team from Chablis to Mâconnais - to some of the world’s most cherished and historic vineyards.
While Burgundy’s terroir proved to be so exceptional to producing some of the world’s best wine, it also became known for other regional specialties like Burgundy snails, epoisses de Bourgogne cheese, Charolais cattle, and black currants, which are grown to make cassis de Bourgogne.
From Chablis to Beaujolais, the team tasted their way through all five subregions of Burgundy, sampling some of the revered premier Village, Premier Cru, and Grand Cru wines, as well as seeking out the more avant-garde newcomers to the region.
There is no shortage of culinary inspiration in Burgundy. Walking through the markets in Dijon, the chefs were able to sample some of France’s best terrines, cheeses, and pastries. Their culinary travels brought them to gourmet shops that showcase the region’s specialties, including snails, cheese, mustard, cassis, and charcuterie. Along the way, they also stopped to try as many restaurants as possible to experience both the most classic Burgundian dishes like Beef Bourguignon and Coq au Vin, as well as the dishes most beloved by the locals. The Maude team also experienced Burgundy life, by visiting an organic snail farm and homestead, and being hosted for home-cooked wine dinners by some of the local wine community.