French · regional cuisine
Burgundian and Lyonnais
East-central France's wine-and-beef cooking: dishes braised in red Burgundy, Dijon mustard, Charolais beef, Bresse chicken, snails and Lyon's bouchon cooking.
Flavour character: Deep, winey and savoury: red-wine reductions with bacon, mushrooms and small onions, sharp mustard, garlic-parsley butter, pork charcuterie.
History
Burgundy's monasteries (Cluny, Cîteaux) developed its vineyards in the Middle Ages, and the rich court of the Dukes of Burgundy was famous for feasting. Wine-braised dishes such as boeuf bourguignon and coq au vin began as farmhouse dishes and became bistro classics in the 20th century. Lyon, between Burgundy, the Alps and Provence, became known for its bouchons and for the 'mères lyonnaises', women cooks whose restaurants won wide fame in the early 20th century.
Commonly told; not firmly documented
Geography and influences
Vineyard slopes of the Côte d'Or, cattle pastures of the Charolais and Morvan, the Bresse plain, and the Saône–Rhône confluence at Lyon.
- Monastic winemaking
- Ducal court of Burgundy
- Lyon's silk-city working-class food culture
Regional variations
- Burgundy (Dijon, Beaune)
- Wine braises, mustard, snails, gougères and Époisses cheese.
- Lyon
- Bouchon dishes: quenelles, saucisson, salade lyonnaise, cervelle de canut.
- Bresse
- Protected free-range Bresse chicken cooked with cream.
Festive and seasonal food
- Escargots at Christmas and New Year
- Pain d'épices in winter
Signature dishes
Not on the site yet: Œufs en meurette, Escargots de Bourgogne, Jambon persillé, Quenelles de brochet (Lyon), Poulet de Bresse à la crème
French · 20 min · 211 kcal · 
