Bourgogne-Franche-Comte

Round doughnut filled with pastry cream, jam or marmalade and topped with powdered sugar or sugar glaze

Gâteau de ménage, also known as household cake, is a traditional, straightforward dessert from the Franche-Comté region in France. This cake resembles a flat, round brioche, adorned with either chocolate chips or a special egg cream called goumeau.

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof [kuɡlɔf], kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche .

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate. Tarts are thought to have either come from a tradition of layering food or to be a product of medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

Chablis is the northernmost Appellation d'origine contrôlée of the Burgundy region in France. Its cool climate produces wines with more acidity and less fruitiness than Chardonnay vines grown in warmer ones. These often have a "flinty" note, sometimes described as "goût de pierre à fusil" ("tasting of gunflint"), and sometimes as "steely". The Chablis AOC is required to use Chardonnay grapes solely. The grapevines around the town of Chablis make a dry white wine. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence of oak. The amount of barrel maturation, if any, is a stylistic choice that varies widely among Chablis producers. Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and the proportion of new barrels is much smaller than for white wines of Côte de Beaune. Wines not vinified in barrel will instead be vinified in stainless steel. Chablis lies about sixteen kilometres (10 mi) east of Auxerre in the Yonne department, situated roughly halfway between the Côte d'Or and Paris. Of France's wine-growing areas, only Champagne, Lorraine, Alsace and parts of Grand Auxerrois have a more northerly location. Chablis is closer to the southern Aube district of Champagne than the rest of Burgundy.

Black currant liqueur

Domaine Armand Rousseau is a French wine grower and producer. It is based in Gevrey-Chambertin, in the Côte de Nuits wine-growing region of Burgundy, France. Armand Rousseau was born in 1884 to a family heavily involved in the wine industry as merchants, coopers and vignerons. He inherited several vineyard plots and the current domaine building in the village of Gevrey-Chambertin as part of his wedding in 1909. After rapid expansion in vineyard holdings, with purchases in Charmes-Chambertin, Clos de la Roche and Chambertin in the late 1910s and 1920s, the domaine began to bottle and sell its own wine in the 1930s after advice given by Raymond Baudoin, founder of the La Revue du vin de France. Armand Rousseau was among the first few producers to bottle his own wine in Burgundy, with the majority of other growers in the region selling their wines to négociant businesses to bottle and sell. Rousseau was also a pioneer within Burgundy in selling his wine to the United States market after the end of prohibition in the mid to late 1930s.

Griotte-Chambertin is an Appellation d'origine contrôlée and Grand Cru vineyard for red wine in the Côte de Nuits subregion of Burgundy, with Pinot noir as the main grape variety. Griotte-Chambertin is located within the commune of Gevrey-Chambertin. It is situated on the lower part of the hillside among the other "Chambertin", on the eastern (downhill) side of the Route des Grands Crus. It borders on Chapelle-Chambertin in the north, Charmes-Chambertin in the south, Chambertin itself in the west (across the road), and village-level Gevrey-Chambertin vineyards in the east. The name of the vineyard derives from the grill pan shape that the rows of vines imitate. The AOC was created in 1937. Wines from this vineyard are typically deep colored with soft fruitiness and velvet textures. The wines are expected to hit their peak in 10-20 years.

Romanée-Conti is an Appellation d'origine contrôlée and Grand Cru vineyard for red wine in the Côte de Nuits subregion of Burgundy, France, with Pinot Noir as the primary grape variety. It is situated within the commune of Vosne-Romanée and is a monopole of the winery Société Civile du Domaine de la Romanée-Conti, which takes its name after this vineyard. Romanée-Conti borders on La Romanée in the west, Richebourg in the north, Romanée-Saint-Vivant in the east and La Grande Rue in the south. The AOC was created in 1936. Wine from the vineyard is among the most sought after, and expensive, in the world. In October 2010, 77 bottles sold for a total of US$750,609 (about US$9,748 each) at auction.[citation needed] Ferran Adrià sold four bottles of Romanée-Conti 2004 for US$52,062 at a Sotheby’s auction in New York in April 2013. On 13 October 2018, at Sotheby's of New York, a single bottle of Romanée-Conti 1945 from the cellar of Robert Drouhin sold for $558,000. At Sotheby's Beaune auction on 2 July 2024, four new world record prices were set for Domaine de la Romanée-Conti (DRC) wines from the cellar of Pierre Chen, including a three-bottle lot of 2007 DRC Montrachet at €15,800 per bottle, a magnum of 2005 DRC La Tâche at €35,000, a three-bottle lot of 2014 DRC La Tâche at over €9,100 per bottle, and a three-bottle lot of 2005 DRC Échezeaux at €10,000 per bottle. Romanée-Conti has been called "one of the greatest wines of the world and the most perfect as well as the most expensive of Burgundy ... with a forceful bouquet of violet mixed with a scent of cherry, a lively and profound ruby robe, a suaveness of exceptional finesse." The wine has been highly regarded for centuries. In 1780, the Archbishop of Paris declared it "velvet and satin in bottles." A 1794 catalogue entry for an auction of the vineyard during the Revolutionary era claimed that:

Vin jaune is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the voile, on the wine's surface. Vin jaune shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards in the Château-Chalon AOC. In other French wine regions, there has been experimentation in producing similar style wines from Chardonnay and other local grape varieties using cultured yeast such as the vin de voile wine produced in the Gaillac. Vin jaune is made from late harvest Savagnin grapes, a white variety in the Traminer family which is less aromatic than the better-known Gewürztraminer. The grapes are usually harvested in late October when the sugars have developed enough to have a potential alcohol level of 13–15% for the finished wine. The grapes are fermented slowly and then kept in small old oak casks that hold 228 liters (60 gallons). The casks are not topped up, as they are with most wines, so evaporation creates an air gap above the wine. A film of yeast grows over the wine, protecting it partially (but not totally) from oxidation. In Jura, this film is called the voile (veil), but it is similar to the "flor" familiar from Sherry production. The voile yeast has many similar properties to "flor" but thrives better in a lower alcohol environment and develops less heavily and thickly than "flor" does. The voile typically takes two to three years to develop fully. While the voile is incomplete, the wine is exposed to slight levels of oxidation that provoke chemical changes, producing acetaldehyde (as well as ethanol, standard alcohol) and sotolon, an aroma compound. These compounds contribute to the unique flavors and aromas associated with vin jaune. Winemakers must carefully observe the wine throughout the aging process as there is a risk of it developing the wine fault of volatile acidity.

Beef bourguignon or bœuf bourguignon ( UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ̃/; French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions and mushrooms. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne. "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish. It is probably not a regional recipe from Burgundy. When made with whole roasts, the meat was often larded.

Charolais cattle raised in Charolles, Bourgogne, France

Cattle reared in Charolles, Bourgogne-Franche-Comté, France

Choucroute garnie is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. There is no fixed recipe for this dish[citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly called choucroute garnie than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for pieces of fish or goose meat, but this is far less typical.

Chicken in a yellow wine (vin jaune) sauce

Morels in cream sauce on top of toast or puff pastry, also served as a soup

Frog legs are consumed as food in some cuisines. In French cuisine, they are considered a national delicacy. Other parts of the world that eat frog legs include Singapore, Southern China, Cambodia, Vietnam, Thailand, Indonesia, Northeast India, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, Odesa Oblast of Ukraine, South Africa, and the Southern regions of the United States.[citation needed] As of 2014, the world's largest exporter of edible frogs is Indonesia, followed by China and Turkey.[needs update?] In Turkey, Brazil, Mexico, and the Caribbean, many frogs are still caught wild. Balıkesir, Adana, Edirne, and Hatay are the popular Turkish cities for edible wild frogs. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat are approximately between chicken and fish. Frogs are raised commercially in certain countries, including Vietnam. Frog muscles do not resolve rigor mortis as quickly as muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch.

Escargots à la bourguignonne (escargots de Bourgogne), snails with parsley butter

Melted cheese with wine and garlic, into which people dip bread

Slow-cooked tripe with onions

Ham terrine with parsley

Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce. The dish is made with poached eggs accompanied by a meurette sauce/bourguignon sauce and served with toasted garlic bread. It is the main dish of the Château du Clos de Vougeot, being the only dish served at receptions and weddings organized there.

Fish stew with wine

Pigs reared in Franche-Comté, Bourgogne-Franche-Comté, France

The poulet de Bresse bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse / Poularde de Bresse / Chapon de Bresse. It may be produced only from white chickens of the Bresse Gauloise breed raised within a legally-defined area of the historic region and former province of Bresse, in eastern France. The chickens of the Bresse region have long enjoyed a high reputation. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d'origine contrôlée (AOC) in 1957. Today the poulet de Bresse has the reputation of being the best quality table chicken in the world. The chef Georges Blanc, who is from Bourg-en-Bresse, has been president of the Comité Interprofessionnel de la Volaille de Bresse, the association which oversees the product, since 1986. Alan Davidson described the poulet de Bresse as the "aristocrat of modern table poultry", and Heston Blumenthal selected it for one of the dishes in his book In Search of Perfection.

Raclette is a dish of Swiss origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish. Raclette is also served as street food, but often with bread instead of potatoes. Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as Bratchäs or Bratkäse, "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for softening, then scraped onto bread. Melting raclette-type cheese in front of a fire is attested in Valais since 1574. Since 1875, the French term raclette is commonly used for this dish. At the 1909 Cantonal Exhibition of Sion, raclette was promoted as a national dish of Valais. Raclette eventually gained national (and international) popularity from the 1964 National Exhibition.

Poultry reared in Burgundy, Bourgogne-Franche-Comte, France

Poultry reared in Saône-et-Loire, Bourgogne-Franche-Comté, France

Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm (2+3⁄4–4 in) in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon. Although sometimes repellent to the uninitiated, the scent is prized by its devotees. When made with the small intestine, they are a plump sausage generally about 25 mm (1 in) in diameter.

An apple is a round, edible fruit produced by an apple tree . Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia and were introduced to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition. Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting.

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish , used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning "back meat".

Bleu de Bresse bʁɛs]) is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in colour and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mould. It is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz). The curds, inoculated with Penicillium roqueforti, are placed into a perforated mould. After it has formed the desired shape and removed from the mould, the cheese is salted, turned, drained, and covered with pulverized Penicillium camemberti to form the outer coating. Bleu de Bresse originated in 1951 by an agricultural cooperative near Servas in response to the growing popularity of Italian cheeses. The small packaged rounds were an innovation for the retail market at the time.

Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is named after the Pays de Gex, a historical region in what is now France and Switzerland. During production, Penicillium roqueforti mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To meet Appellation d'Origine Contrôlée guidelines, it must contain only the milk of Montbéliard cows. It is milder and younger than the majority of French blue cheeses. Each wheel is stamped with the word "Gex".

Brillat-Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created c. 1890 as "Excelsior" or "Délice des gourmets" ("Gourmets' delight") by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy. Father and son cheesemakers Pierre and Henri Androuët renamed it in the 1930s, as an homage to 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin. It comes in 12–13 cm (4.7–5.1 in) wheels approximately 4 cm thick, and is matured for one to two weeks in dry cellar. It is also available as a fresh cheese (non affiné) that resembles rich cream cheese. It is a triple cream soft-ripened cheese that is luscious, creamy and faintly sour.

Cancoillotte or cancoyotte is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy. It is eaten all year around, served cold or hot. The cheese was first made in the village of Oyrières, near Champlitte, in Haute-Saône. It appeared no later than the 16th century. The name dates from the 19th century, from "coille," derived from cailler (to curdle), referring to milk left after cream extraction (resulting in a lower fat content). Traditionally, cancoillote is produced when metton cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving. Sometimes garlic is added as well. Recently there are commercial versions with wine, cumin or other additions. Cancoillotte is typically sold in quantities averaging 200 grams.

Semi-soft cheese made from cow's milk or goat's milk, from Burgundy, France

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. It is classified as an Alpine cheese. The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and around 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat in dry matter (FDM) around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.

Thick, slightly acidic cream made from full-fat cow's milk, from Bourgogne-Franche-Comté, France

Triple cream cheese with black truffles

Cooked and pressed cheese made from unpasteurized cow's milk, from east central France

Époisses , also known as Époisses de Bourgogne ( French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. Époisses is a pungent soft-paste cow's-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (4 in) or 18 cm (7 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk, and is sold in a circular wooden box. The rind is edible.

A gougère , in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, 3–4 cm (1–1+1⁄2 in) in diameter; aperitif gougères, 10–12 cm (4–4+1⁄2 in); individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.

Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often referred to as "eyes". These eyes are round or irregularly shaped holes that are formed during the aging process. It is the most popular Swiss cheese in Switzerland and in most of Europe. Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a garlic soup from France served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities.[citation needed]

Blue cheese made from cow's milk and goat's milk, from Burgundy, France

Red wine sauce, used with oeufs en meurette

Soft cheese made from cow's milk, from Haut-Doubs, Bourgogne-Franche-Comte, France

Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind. The aroma of Morbier cheese is mild, with a rich and creamy flavour. It has a semblance to Raclette cheese in consistency. The Jura and Doubs versions both benefit from an appellation d'origine protégée (AOP), though other non-AOP Morbier exist on the market.

Strong mustard made with white Burgundy wine, from Burgundy, France

Dijon mustard

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence, the word "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores which help the fungus spread across the ground or its occupant surface.

Mustard is a condiment made from the seeds of a mustard plant . The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy.

Pâté baked inside a flaky pastry dough

Smoked Montbéliard sausage, Comté cheese, potatoes, lettuce, tomatoes, nuts, croutons

Smoked pork sausage from Montbéliard, Bourgogne-Franche-Comté, France

Smoked pork sausage from Morteau, Bourgogne-Franche-Comté, France

Soft cheese made from unpasteurized cow's milk, from Soumaintrain, Burgundy, France

Trou du Cru is a very strong, pungent French cheese, developed by the cheesemaker Robert Berthaut in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Burgundy region. The soft cheese is ivory-yellow in color, with an orange, edible rind. For four weeks during its maturation, each small cheese is washed individually with Marc de Bourgogne, a strong local brandy, which imparts a straw-like flavor to the cheese. Trou du Cru is molded in small rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.