Side, Snack, Appetizer

Andouillette

In france, an andouille may be a large andouillette; in cajun cooking, an andouille is a different kind of sausage. andouillette (french pronunciation: ​[ɑ̃dujɛt]) 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.

Side, Snack, Appetizer

Apple

An apple is an edible fruit produced by an apple tree (malus domestica). 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 today. apples have been grown for thousands of years in asia and europe and were brought 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. generally, 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. there are more than 7,500 known cultivars of apples. different cultivars are bred for various tastes and uses, including cooking, eating raw, and cider production. trees and fruit are prone to a number of fungal, bacterial, and pest problems, which can be controlled by a number of organic and non-organic means. in 2010, the fruit's genome was sequenced as part of research on disease control and selective breeding in apple production. worldwide production of apples in 2018 was 86 million tonnes, with china accounting for nearly half of the total.

Side, Snack, Appetizer

Bacon

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 (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt), or as a flavouring or accent (as in bacon bits in a salad). 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". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Side, Snack, Appetizer

Bleu de Bresse

Bleu de bresse (french pronunciation: ​[blø d(ə) 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 color and has an aroma of mushrooms. its creamy interior, similar in texture to brie, contains patches of blue mold. it is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz).

Side, Snack, Appetizer

Bleu de Gex Haut-Jura

Bleu de gex (also bleu du haut-jura or bleu de septmoncel) 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".due to changes made in november 2004 to the official u.s. definition of "soft cheese", and the requirement that such cheeses from france must be made with pasteurized milk in french-certified plants, bleu de gex can not be sold legally in the united states.

Main

Boeuf bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; 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, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

Side, Snack, Appetizer

Bœuf de Charolles

Charolais cattle raised in charolles, bourgogne, france

Dessert, Sweet

Boule de Berlin

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

Side, Snack, Appetizer

Brillat-Savarin

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 (seine-maritime). cheese-maker henri androuët renamed it in the 1930s, as an homage to 18th-century french gourmet and political figure jean anthelme brillat-savarin.brillat-savarin is produced all year round mainly in burgundy. it comes in 12–13 cm (4.7–5.1 in) wheels and 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.the french cheesemaking company rouzaire also produces an older brillat savarin under the name pierre robert. the extra aging time concentrates the proteins and salt in the cheese, resulting in deeper earthy flavors and more intense salty taste. wheels of pierre robert are physically smaller due to loss of moisture, yet creamier than the regular-aged brillat savarin.

Side, Snack, Appetizer

Cancoillotte

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.

Drink

Chablis

The chablis (pronounced [ʃabli]) region is the northernmost wine district of the burgundy region in france. the cool climate of this region produces wines with more acidity and flavors less fruity than chardonnay wines grown in warmer climates. these wines often have a "flinty" note, sometimes described as "goût de pierre à fusil" ("tasting of gunflint"), and sometimes as "steely". the chablis appellation d'origine contrôlée is required to use chardonnay grapes solely. the grapevines around the town of chablis make a dry white wine renowned for the purity of its aroma and taste. in comparison with the white wines from the rest of burgundy, chablis wine has typically much less influence of oak. most basic chablis is unoaked, and vinified in stainless steel tanks. the amount of barrel maturation, if any, is a stylistic choice which 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.

Side, Snack, Appetizer

Charolais

Semi-soft cheese made from cow's milk or goat's milk, from burgundy, france

Side, Snack, Appetizer

Charolais de Bourgogne

Cattle reared in charolles, bourgogne-franche-comté, france

Main

Choucroute garnie

Choucroute garnie (french for dressed sauerkraut) is an alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. although sauerkraut/cabbage is a traditionally german and eastern european dish, when alsace and lorraine 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.

Side, Snack, Appetizer

Comté

Comté (or gruyère de comté) (french pronunciation: ​[kɔ̃.te]) 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 66,500 tonnes annually. it is classified as a swiss-type or alpine cheese. the cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter, and around 10 cm (4 in) in height. each disc weighs up to 50 kg (110 lb) with an 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.

Main

Coq au vin jaune

Chicken in a yellow wine (vin jaune) sauce

Side, Snack, Appetizer

Crème de Bresse

Thick, slightly acidic cream made from full-fat cow's milk, from bourgogne-franche-comté, france

Drink

Crème de cassis

Black currant liqueur

Side, Snack, Appetizer

Crémeux des Cîteaux

Triple cream cheese with black truffles

Main

Croûte aux morilles

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

Main

Cuisse de grenouille

Frog legs (french: cuisses de grenouille) are one of the better-known delicacies of french cuisine, where it has been considered as a national delicacy.the legs of edible frogs are also consumed in other parts of the world, including vietnam, southern china, cambodia, thailand, indonesia, korea, northern italy, the alentejo region of portugal, spain, albania, slovenia, romania, bulgaria, northwestern greece, south africa and the southern regions of the united states. as of 2014, the world's largest exporter of edible frogs is indonesia. in brazil, mexico and the caribbean, many frogs are still caught wild. 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 is approximately between chicken and fish. frogs are raised commercially in certain countries, for example 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.

Drink

Domaine Armand Rousseau

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.

Drink

Dugat-Py

Side, Snack, Appetizer

Emmental Français Est-Central

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

Side, Snack, Appetizer

Époisses de Bourgogne

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 cows-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 (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. it is made either from raw or pasteurized milk. it is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture. the cheese is often paired with trappist beer or even sauternes rather than a red wine.

Main

Escargot

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

Main

Fondue Savoyarde

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

Dessert, Sweet

Gâteau de ménage

Side, Snack, Appetizer

Gougère

A gougère (pronounced [ɡuʒɛʁ]), 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 (1.2–1.6 in) in diameter; aperitif gougères, 10–12 cm (3.9–4.7 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. in burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. this delicate dish is best for special celebrations, such as parties.

Main

Gras double

Slow-cooked tripe with onions

Drink

Griotte-Chambertin

Griotte-chambertin is an appellation d'origine contrôlée (aoc) 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.

Side, Snack, Appetizer

Gruyère

Gruyère (uk: , us: , french: [ɡʁɥijɛʁ] (listen); german: greyerzer) 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 flavor 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. it is the most popular swiss cheese in switzerland, and in most of europe.

Main

Jambon persillé

Ham terrine with parsley

Dessert, Sweet

Kouglof

A gugelhupf (also kugelhupf, guglhupf, gugelhopf, and, in france, kouglof, kougelhof, or kougelhopf) is a cake traditionally baked in a distinctive circular bundt mold that has a circular hole in the middle. there are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. it is popular in a wide region of central europe particularly in southern germany, alsace, austria, switzerland, croatia, hungary, bosnia, serbia, slovakia, slovenia, czech republic and poland. it is not closely related to the christmas cake in italy known as the pandoro nor to the american bundt cake as that is not yeast based. in the cuisine of the pennsylvania dutch it is known as deitscher kuche (german cake).in late medieval austria, a gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. the name persisted through the austro-hungarian empire, eventually becoming standardized in viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. many regional variations exist, testifying to the widespread popularity of the gugelhupf tradition. several narratives claim the origin of the cake in roman times with a spurious claim relating even further back to the three wise men. the cake was popularized as a prestige pastry by emperor franz joseph of austria and was popularized in france by marie-antoinette. the gugelhupf was the sweet chosen to represent austria in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Side, Snack, Appetizer

Mâconnais

Blue cheese made from cow's milk and goat's milk, from burgundy, france

Side, Snack, Appetizer

Meurette sauce

Red wine sauce, used with oeufs en meurette

Side, Snack, Appetizer

Mont d'Or

Soft cheese made from cow's milk, from haut-doubs, bourgogne-franche-comte, france

Drink

Montrachet

Side, Snack, Appetizer

Morbier

Morbier (french pronunciation: [mɔʁbje] (listen)) 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.

Side, Snack, Appetizer

Moutarde de Bourgogne

Strong mustard made with white burgundy wine, from burgundy, france

Side, Snack, Appetizer

Moutarde de Dijon

Dijon mustard

Side, Snack, Appetizer

Mushroom

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 (basidiomycota, agaricomycetes) 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. these gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to agaricus or their order agaricales. by extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.

Side, Snack, Appetizer

Mustard

Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, sinapis alba; brown mustard, brassica juncea; or black mustard, brassica nigra). the whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour 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. mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, corn dogs, and hot dogs. it is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. as a cream or as individual seeds, mustard is used as a condiment in the cuisine of india and bangladesh, the mediterranean, northern and southeastern europe, asia, the americas, and africa, making it one of the most popular and widely used spices and condiments in the world.

Main

Oeufs en meurette

Oeufs en meurette are a traditional dish from burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

Side, Snack, Appetizer

Pâté en croûte

Pâté baked inside a flaky pastry dough

Main

Pôchouse

Fish stew with wine

Side, Snack, Appetizer

Porc de Franche-Comté

Pigs reared in franche-comté, bourgogne-franche-comté, france

Main

Poulet de Bresse

The poulet de bresse (french pronunciation: ​[pu.lɛ d(ə) 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.

Main

Raclette

Raclette (, french: [ʁaklɛt]) is a swiss and savoyard dish, also popular in the other alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. raclette cheese is a swiss-type cheese marketed specifically to be used for this dish, a notable product being the (aop) raclette du valais.

Drink

Romanée-Conti

Romanée-conti is an appellation d'origine contrôlée (aoc) 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. 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.

Side, Snack, Appetizer

Salade comtoise

Smoked montbéliard sausage, comté cheese, potatoes, lettuce, tomatoes, nuts, croutons

Side, Snack, Appetizer

Saucisse de Montbéliard

Smoked pork sausage from montbéliard, bourgogne-franche-comté, france

Side, Snack, Appetizer

Saucisse de Morteau

Smoked pork sausage from morteau, bourgogne-franche-comté, france

Side, Snack, Appetizer

Soumaintrain

Soft cheese made from unpasteurized cow's milk, from soumaintrain, burgundy, france

Dessert, Sweet

Tarte aux framboises

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", "quiche", and "pie" overlap, with no sharp distinctions.

Side, Snack, Appetizer

Trou du Cru

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 (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.

Side, Snack, Appetizer

Vacherin Mont D’Or

Vacherin is a cow's milk (french vache, "cow") cheese. two main types of french or swiss vacherin cheeses exist.

Drink

Vin jaune

Vin jaune (french for "yellow wine") 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.

Side, Snack, Appetizer

Volailles de Bourgogne

Poultry reared in burgundy, bourgogne-franche-comte, france

Side, Snack, Appetizer

Volailles du Charolais

Poultry reared in saône-et-loire, bourgogne-franche-comté, france