CSCA - Burgundy
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| show | An ancient condiment; Dijon is the greatest mustard making center in France.
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| show | Considered one of the best breeds of beef cattle in France.
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| ESCARGOTS | show 🗑
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| BOEUF A LA BOURGUIGNONNE | show 🗑
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| JAMBON PERSILLE | show 🗑
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| show | Air-dried ham from the Morvan forest.
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| show | 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 | show 🗑
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| POULET DE BRESSE | show 🗑
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| CUISSES DE GRENOUILLES | show 🗑
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| ECREVISSES | show 🗑
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| show | Crayfish béchamel sauce usually served with quenelles.
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| show | Fish stew made with white wine, onions, garlic, and cream.
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| show | 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 | show 🗑
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| RIGODON | show 🗑
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| show | Beignets: deep fried balls of batter.
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| show | Honey spice bread dating back to the time of the Dukes of Burgnudy.
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| GOUGERE | show 🗑
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| CASSISSINES | show 🗑
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| show | Tiny egg shaped aniseed candy.
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| show | Yellow-red rind cheese, soft and mild in flavor; made by the Cistercian monks.
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| CHAOURCE | show 🗑
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| ST. FLORENTIN | show 🗑
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| EPOISSE | show 🗑
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| CANCOILLOTTE | show 🗑
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| VACHERIN (MONT D'OR) | show 🗑
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| show | Cows milk cheese, very fruity, Gruyère or Swiss type of cheese.
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| MORBIER | show 🗑
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| A LA LYONNAISE | show 🗑
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| A LA DIJONNAISE | show 🗑
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| show | Comte (Cow), Morbier (Cow), Epoisse (Cow)
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| A LA BOURGUIGNONNE | show 🗑
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| GRAPES USED IN BURGUNDIAN WINES | show 🗑
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| FAMOUS WINE REGIONS IN BURGUNDY | show 🗑
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| SPIRITS OF BURGUNDY | show 🗑
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| MINERAL WATER FROM BURGUNDY | show 🗑
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| QUENELLES | show 🗑
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| POMMES DE TERRE A LA LYONNAISE | show 🗑
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| MAJOR INFLUENCES | show 🗑
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| MATEFAIM | show 🗑
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| GALETTE | show 🗑
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