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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.

L’escalope de veau comtoise

  • L’escalope de veau is a wonderful piece of veal & Franche-Comté.
  • 1st, it is delicately pan-fried with lots of butter.
  • It is then covered with smoked cured ham (‘jambon cru’) and grated Comté cheese.
  • Both the cheese & ham enhance the strength of the meat.
  • Finally, the escalope is topped with a cream & mushroom sauce.
  • Many different types of mushrooms are used.
  • The most popular are morels, chanterelles & champignons de Paris.

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.

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