Burgundy is famous for it regionally rich flavours of locally grown produce and quality livestock breeds. In particular Burgundy is renowned for its superb beef and poultry. Favoured breeds include the Charolais cattle, the Bresse chickens and the fantastic pork of the Morvan region, whose tender morsels are used for such tasty ‘charcuterie’ specialities as the dry-cured jambon de Morvan. Fish such as Trout, tench, pike and crayfish are all in the rivers of the region and frogs are also popular. Burgundy also boasts some famous cheese varieties, namely the Epoisses AOC, which is a cows milk cheese alongside fromage blanc which is often served as a starter, seasoned, or with fresh cream and sugar as a dessert. Goats cheeses such as the Chevrotin de Macon, Charolles and the Bouton de Culotte are also regional varieties. Dijon Mustard has been around since the middle ages and the town has some interesting ‘moutardiers’ to visit to learn about the history and production of the famous mustard.

The region boasts other varieties of mustard such as the ‘moutarde ancienne’ and flavours of tarragon, selected fruits and peppercorns are additional choices. Pain d’Epices or spice bread is also a favourite of the Burgundians and locally grown blackcurrants are made into cassis liqueur, sweets, tarts and jams. Burgundy truffles and cherries are additional mouth-watering treats of the area. Chocolate is also a Burgundian favourite along with the array of fine wines and liqueurs of the region.