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Bourgogne

Pictured above: Church of St. Pierre en Vall in Auxerre.

A gourmet’s delight, Bourgogne boasts world-renowned wines, mustards from Dijon, blackcurrant liqueur, and rich, wine-enhanced cuisine. With most of the régions’ specialties made or served with red wine, Bourgogne is definitely for the wine enthusiast. In its charming villages, glazed roof castles, and historic architecture, every day is celebrated with regional libations.

Highlights
Departments: Nièvre, Saône-et-Loire, and Yonne

Capital: Dijon

Regional Specialties:
Dijon mustard, Coq au Vin (rooster stew), Beef Bourguignon (stew with beef braised in red wine), Fondue Bourguignonne (fondue pot with hot oil to cook meat in), and Escargots de Bourgogne (snails).

Regional Wine:
Red and White wines made from mainly Pinot Noir and Chardonnay grapes, although Gamay, Aligoté, Pinot Blanc, and Sauvignon Blanc grapes can also be found here.