CSCA - Burgundy
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| DIJON MUSTARD | An ancient condiment; Dijon is the greatest mustard making center in France.
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| CHAROLLAIS BEEF | Considered one of the best breeds of beef cattle in France.
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| ESCARGOTS | Snails usually prepared with snail butter (shallots, garlic, parsley, butter, salt, and pepper).
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| BOEUF A LA BOURGUIGNONNE | Beef cooked in a red wine sauce with pearl onions, mushrooms, and bacon.
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| JAMBON PERSILLE | Terrine of cooked chunks of ham with a parsley jelly of white wine
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| MORVAN HAM | Air-dried ham from the Morvan forest.
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| MEURETTE | General name for red wine sauces that are basic to Burgundian cooking. Typically, it is a well-spiced red wine sauce, thickened with flour and butter and served with eggs, fish, and beef, thereby breaking the tradition of a red sauce only for red meat.
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| SAUPIQUET | A highly seasoned white wine and cream sauce made with herbs, garlic, shallots, vinegar, and juniper; usually served with slices of Morvan Ham.
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| POULET DE BRESSE | Blue-footed chicken that is corn fed and considered to be the best tasting chicken in France.
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| CUISSES DE GRENOUILLES | Frog's legs
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| ECREVISSES | Fresh water crayfish
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| SAUCE NANTUA | Crayfish béchamel sauce usually served with quenelles.
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| PAUCHOUSE | Fish stew made with white wine, onions, garlic, and cream.
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| MOUSSERON | Brown-gold mushrooms that grow wild in the fields. They are also known as fairy ring mushrooms.
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| OEUFS A LA DIJONNAISE | hard cooked eggs, similar to our deviled eggs but with mustard, cream, shallots, herbs and a drop of champagne vinegar, served warm.
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| RIGODON | Type of fruit and walnut custard.
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| PETS DE NONNE | Beignets: deep fried balls of batter.
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| PAIN D'EPICE | Honey spice bread dating back to the time of the Dukes of Burgnudy.
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| GOUGERE | Choux paste with lots of Gruyère.
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| CASSISSINES | Small black currant flavored sweets from Dijon.
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| ANIS DE FLAVIGNY | Tiny egg shaped aniseed candy.
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| CITEAUX | Yellow-red rind cheese, soft and mild in flavor; made by the Cistercian monks.
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| CHAOURCE | Round whole cow’s milk cheese, very rich.
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| ST. FLORENTIN | A white soft cow’s milk.
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| EPOISSE | Yellow-orange cow’s milk cheese regularly washed with marc (grape brandy).
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| CANCOILLOTTE | Skimmed cow’s milk cheese spread made with whey mixed with butter, white wine, and garlic.
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| VACHERIN (MONT D'OR) | Very creamy cow’s milk cheese.
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| COMTE | Cows milk cheese, very fruity, Gruyère or Swiss type of cheese.
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| MORBIER | A pressed cow’s milk cheese from the mountains, very fruity.
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| A LA LYONNAISE | With onions
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| A LA DIJONNAISE | With mustard
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| IMPORTANT CHEESES OF BURGUNDY/JURA | Comte (Cow), Morbier (Cow), Epoisse (Cow)
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| A LA BOURGUIGNONNE |
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| GRAPES USED IN BURGUNDIAN WINES | Pinot noir (Red), Gamay (Beaujolais), Chardonnay (White), Aligote (White)
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| FAMOUS WINE REGIONS IN BURGUNDY | Cote D'Or (Cote de Nuits and Cote de Beaune), At Chalon (North Slope/South Slope), Rhone (Beaujolais), Yonne (White wines - Chablis and Aligote)
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| SPIRITS OF BURGUNDY | Crème de Cassis (Black Currants), Kir (Cocktail of Crème de Cassis and still or sparkling white wine), Marc de Bourgogne (distillation of grape residue), Ratafia (Marc de Bourgogne plus grape juice)
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| MINERAL WATER FROM BURGUNDY | Vichy - Mineral water from the town of Vichy.
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| QUENELLES | Poached fish dumplings.
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| POMMES DE TERRE A LA LYONNAISE | Boiled potatoes sliced and fried in butter plus onions which are fried separately in butter and then combined.
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| MAJOR INFLUENCES | Mustard, Beef, Wine, Cream
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| MATEFAIM | A cross between a normal cake and a crepe, they can be either sweet or savory.
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| GALETTE | Lemony flat bread served as a snack.
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