Cuisine & cooking from burgundy

Regional cuisine and dishes

Just a taste of the region with some traditional Burgundian recipes.

There will be more soon, so please come back and visit this page again.

GOUGÈRE (Cheese souffle bread)

This is a very easy-to-make cheese souffle and is generally served when wine tasting.

PREPARATION: 15 minutes
COOKING TIME: 30 mins

Ingredients

1/2 a litre of milk
120 g of butter
250 g of flour
8 eggs
125 g of gruyère cheese (diced small)
a pinch of salt

Place 2 soup spoons of fresh cream in a pan, put the milk, salt, pepper and butter. Bring to the boil.

Place a pan on the heat. Mix in the flour with a wooden spoon. Replace the pan on the heat and mix with the spoon to thicken the batter, which must not stick to the pan. Take the pan off the heat and place it aside.

Add the eggs two by two and the diced gruyere, with the fresh cream, mixing all together until even. Place the batter on a buttered griddle in individual little puffs. Leave some space between them because they will rise with the cooking. Baste the tops of the puffs with beaten egg yolk.
Sprinkle the surface with tiny cubes of gruyere. Cook in a medium oven (200° C) for 20 to 30 mins.

The gougère must be golden, the surface crunchy, and the interior soft. Serve warm.

For wine tasting or to eat with your dinner drinks, make smaller gougères.

SHOULDER OF LAMB WITH POTATOES

For six people

Ingredients

1 shoulder of lamb for 1.5 kg of potatoes
300 g of fresh cream
2 eggs
3 cloves of garlic
2 soup spoons of oil
75 g of butter thyme/bay leaves
salt/pepper

1/ Peel the cloves of garlic, cut them in half, and then pierce them all around into the joint with a knife and push the garlic halves into the meat. Rub the shoulder with salt and pepper, sprinkle some thyme and bay leaves, and daub it with a little oil.

2/Place the meat in a large dish and bake it in a hot oven (220° C) for 15 minutes.

3/ Peel the potatoes, cut them in into very thin slices, dry them in a cloth.

4/Remove the shoulder from the oven and arrange the potato slices in layers around the meat, salting and peppering each layer.

5/ In a flat bowl, beat together the fresh cream and the eggs and pour this over the potatoes. Put the butter ( in small pieces) over the shoulder and leave it to cook in the oven (180° C) for 1 hour 15. If you wish your joint to be rose in colour, take the shoulder out of the oven before the end of the cooking time and replace the dish into a hot oven (180° C) for 5 mins before serving.

6/ Place the shoulder and the gratin in a dish and present it to the table. We recommend a Burgundy red or even a rosé with this dish. NB: DO NOT OVERCOOK THE JOINT

EGGS COOKED IN RED WINE

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients

2 eggs for 1 person
50g of butter
2 coffee spoons of oil
4 or 5 bacon rashers for each person cut into medium pieces
parsley/thyme/ bay ( in a bouquet)
1 bottle of red wine
1 onion
1 bulb of garlic (cleaned and prepared into cloves)
salt & pepper
1 cube of beef extract or water

Put the butter and oil into a saucepan. Once hot, add the bacon and cook until brown. The onion, garlic and the bouquet of herbs can now be added. Pour the wine and the cube of beef extract (or water) into the saucepan and simmer for 20 mins. After 20 minutes, take the pan off the heat and pour the sauce through the strainer into another saucepan. At the same time, take the bacon pieces and put them in the strained sauce. Bring the sauce back to a simmer, break the eggs 1 by 1 into the sauce, and add the salt and pepper to taste. Keep turning the sauce until the eggs are cooked (lightly boiled).

Serve hot with lots of French bread or toast.