13 Specialties of Bourgogne-Franche-Compte you need to try

• La Sauce.
• Sauce au beurre, wine sauce, jus de viande, you’ll find that everywhere in French gastronomy, but that is in Bourgogne that’ll find it the most.
• Just in case you forgot where you were, they put Bourguignon in the name of every dish served.
• Same goes for Comtoise.
• Stewed dishes & Simmered dishes?
• You’ll find both of these in Bourgogne-Franche-Compte.

The Dishes:

• Bœuf Bourguignon 
• Cancoillotte
• L’escalope de veau comtoise
• Escargots de Bourgogne
• Fondue Bourguignonne
• Galette comtoise
• Gougères
• Griottine
• Mont-d’or
• Pochouse
• Potee Comtoise
• Poulet de Bresse aux Morilles
• Saucisse de Morteau

Bœuf Bourguignon 

• The pride of Burgundy.
• Bœuf Bourguignon is a stew (‘estouffade de bœuf’) cooked in red Bourgogne wine.
• The core of the dish is nicely diced Bœuf à braiser & Bacon.
• Add to this raw vegetables: bright carrots, big onions & intense Garlic.
• A variant consist of adding mushrooms cooked in butter.

Cancoillotte

• Cold or hot, on tartines or dressed over potatoes the Cancoillotte will not leave you indifferent.
• Generally sold in small 250g pots, this little creamy cheese is perfect for those who look for a low-carb cheese loaded with proteins.
• Made out of Metton(another cheese), butter, milk & salt the Cancoillotte is one of the most convenient cheese.
• Enjoyed by people who don’t especially like cheese since it has a neutral taste.

Escargots de Bourgogne

• Les Escargots de Bourgogne are the most popular variety of snails preparation.
• Prepared with the Helix pomatia, or Bourgogne sauvage, & a sauce called Beurre d’escargot.
• Le Beurre d’escargot is a mix of melted butter, to which is added minced persil, scallions, garlic & pepper.

• Generally consumed on Christmas & other celebrations.
• The recipe is will be customized.
• Don’t hesitate to ask the Chef for their personal version, they’ll surely have one.

Fondue Bourguignonne

• Fondue Bourguignonne is 1 of the simplest dishes of this list, and somehow 1 of the tastiest.
• Put dices of strong red meat in boiling oil & voila.

• Ask for a fondue sauce, if they don’t serve one.
• The most common accompaniment for Fondue is Mayonnaise & its 2 variations: Tartare sauce (with capers, persil & pickles) & Aïoli (with garlic).
• Fondue can be also be accompanied with Sauce au céleri (celery, nuts & lemon) or Sauce tomate aux anchois (anchovies, tomato paste & olive oil).
• There is even a sauce made of tomato paste & whisky.
• Generally served with rice or french fries.

Galette comtoise

• La Galette comtoise looks a lot like a pie.
• It is 1 of the few French ‘tartes’ that is closed, meaning its garniture is hidden under its crust much like British & German pies.
• It can also be found under the name ‘galette bisontine‘ or ‘La galette de Goumeau’.

• Made of milk, sugar, butter & flour, as usual, its peculiarity resides in the Fleur d’Oranger.
• La Fleur d’Oranger is an arôme used in many French pastries (e.g. Madeleines) used to give the cake a specific taste.
• In this case it reinforce the Brioche-like taste of the Galette’s crust.
• Many recipes add ‘creme pâtissière’ (a cream similar to custard) to the mix.

Gougères

• The Gougères are choux salé.
• Much like the cream puffs you know, but filled with cheese.
• The cheese traditionally used is Gruyère (Swiss cheese) sprinkled with Muscade.
• Although these fantastic little puffs can accommodate Comte, Reblochon, Emmental, Mimollette & many others.

• Newer versions will also embed Charcuteries & various types of herbs (e.g Herbes de Provence).
• The recipe is highly customizable.
• Again, try then in multiple restaurants & bistrots to have a bit of the many variations.

Griottes & Griottine

• Griottine is a beautiful cake.
• This is type of cake you’d like to marry.
• And you probably will, because you’re drunk.
• Griottine is the name of the cake but also the Liqueur used to make it.

• Obtained by macerating Griottes in kirsch, local cherries, the Griottine serves as the core of the recipe.
• The cake is made of soft & intense dark chocolate.
• Griottes can also be consumed as is.

Mont-d’or

• Bearing the colloquial name of the Jura’s mountain, the Mont-d’or is a royal cheese.
• Cooked in the oven as is, in tartiflette, or even consumed raw with a slice of bread, the Mont d’or a versatile cheese.

• Le Mont d’Or also known as ‘Vacherin du Haut-Doubsone’ is 1 of the most sought-after cheeses of France since it is only produced during a limited period.
• It is made from August 15 to march 15.
• It is then commercialized September 10 to May 10.

Pôchouse Bourguignonne

• Pôchouse Bourguignonne, Burgundian Fish Stew, is an ‘estouffade de poisson’.
• Slowly cooked in white wine with vegetables, bacon & thyme/bay leaves, la Pôchouse should satisfy every fish enthusiast.
• Many local river fishes are used in its confection such as eel, pike, sea bass, or tench.
• Generally served a sauce made of flour & butter, very similar to a Béchamel sauce.

Potée Comtoise

• Onions, carrots, potatoes, leeks, turnips & cabbage.
• Nothing particular?
• Thyme, Pepper, Laurel, Olive oil, Chicken stock.
• The seasoning is pretty basic too.

• What makes this stew memorable is the Sausages used in its confection.
• La Saucisse de Morteau & la Saucisse de Montbéliard will be the unique flavor of this dish.
• Sometimes ham (‘jambon sec fumé du Haut-Doubs’) will be added to the mix.

Poulet de Bresse aux Morilles

• Poulet de Bresse is the glory of Bresse.
• One of the plumpest chicken, fat & with thin bones it will give you the most meat for money.

• The morels (‘Morilles’) are only here to sublime it.
• The sauce is a mixture of butter & fresh cream.

• Also, the chickens are red, white & blue.
• That’s funny.

Saucisse de Morteau & de Montbéliard

• It began thousands of years before modern gastronomy.
• During the last millennia emerged a Sausage.
• A Sausage that would soon become the symbol of a people, of a country.
• That’s the official version.

• Smoked with softwood, seasoned with cumin, The Montbéliard is generally eaten after having been poached.
• If you prepare it yourself, but if it isn’t be sure to cook it before eating.
• Same for the Morteau.

• In the oven, in the skillet or on the BBQ it’s always a success.