menu-original-bourgogne

An original and 100% Burgundian menu to impress your friends!

undefined undefined 8 janvier 2024 undefined 10h11

undefined undefined 14 mai 2024 undefined 09h19

The Editor

Burgundy is a French region rich in culinary traditions, offering delights for all palates. If you are looking to impress your guests with a meal that is both authentic and creative, here is a revisited Burgundian menu that will delight your taste buds.

FOR APERITIF: EGGS WITH DIJON MUSTARD

Eggs with Dijon mustard are an original appetizer from the region, combining simplicity and bold flavors. The modern touch with the famous Dijon mustard is perfect for enhancing the taste of the eggs. Here is the recipe for 4 people:

Ingredients: 6 hard-boiled eggs, 50g of strong Dijon mustard, 400g of sour cream, 150g of grated gruyere cheese, 20g of butter, Pepper

Preparation

  • Cut the hard-boiled eggs in half and place them in a buttered baking dish, with the yolks facing the bottom of the dish.
  • Prepare the sauce by mixing the mustard with the sour cream. Stir in 100g of grated gruyere cheese and season with pepper to taste.
  • Pour the sauce over the eggs in the dish. Sprinkle the remaining gruyere on top.
  • Preheat your oven to 210°C (thermostat 7) and bake the dish for 20 minutes.
  • Serve the dish hot for a delicious tasting experience.
    • on.

    FOR THE MAIN DISH: BURGUNDY SNAIL TART

    The Tatin tart, usually sweet, takes on a savory twist here with Burgundy snails. An unexpected but exquisite way to enjoy these delights from the region. Here is the recipe for 4 people:

    Ingredients: 48 shelled snails, 1 puff pastry, 1 carrot, 1 knob of butter, fresh herbs, 4 cloves of garlic, 5cl thick cream, salt and pepper

    Preparation

    • Preheat the oven to 6/7 (200 °C).
    • Finely chop the garlic and herbs and make a fine brunoise with the peeled carrot.
    • In a sauté pan, sauté the snails in a knob of butter for 5 minutes, then add the garlic, herbs, and carrot.
    • Season with salt and pepper, and mix for 2 minutes.
    • Add the heavy cream and simmer gently for 3 minutes.
    • Spread this mixture onto a puff pastry base and bake for 20 minutes until golden brown.
    • Flip over onto a serving plate and enjoy!
    • Divide the mixture into 4 tartlet molds, carefully arranging the snails. Let cool.
    • Unroll the puff pastry and cut it into 4 circles to cover the tartlets.
    • Fold the edges of the pastry and lightly prick the top.
    • Bake for 20 minutes, then unmold. Enjoy hot!

    Also discover the traditional recipe of Burgundy snails.

    FOR THE CHEESE: A BURGUNDY CHEESE BOARD

    Burgundy is known for its variety of cheeses, offering unique and delicious flavors. Create a board of local cheeses, such as Epoisses, Charolais, or Cîteaux, accompanied by fresh grapes for a sweet and contrasting touch.

    FOR DESSERT: A GINGERBREAD CRÈME BRÛLÉE

    Finish this Burgundian feast with a reimagined crème brûlée with Dijon gingerbread, combining the sweetness of the classic dessert with the spicy richness of gingerbread.

    The ingredients: 50 cl of whole heavy cream, 100 g of sugar, 6 egg yolks, 6 tablespoons of brown sugar, 1 vanilla bean, Dijon gingerbread, stale or not

    Preparation:

    • Mix the heavy cream, egg yolks, sugar, and vanilla.
    • Add crumbled pieces of gingerbread.
    • Cook in a bain-marie until the cream thickens.
    • Refrigerate and sprinkle with brown sugar before caramelizing with a blowtorch.