Food of Bourgogne-Franche-Comté: 7 Signature Dishes

Traditional food of Bourgogne-Franche-Comté: 7 dishes

Coq au vin · Main dish · Burgundy
Coq au vin is a rooster or chicken braised slowly in red wine, traditionally from Burgundy, with lardons, small onions, mushrooms, garlic and herbs, and the sauce sometimes thickened with the bird's blood.
Escargots de Bourgogne · Main dish · Burgundy
Escargots de Bourgogne, also called escargots à la bourguignonne, are snails cooked in the Burgundian way.
Gougère · Snack · Burgundy (Yonne)
The gougère is a savoury puff of choux pastry mixed with cheese, a speciality of Burgundy and especially of the Yonne department, around Auxerre and the town of Tonnerre.
Dijon mustard moutarde de Dijon · Snack · Dijon
Dijon mustard is the strong, smooth mustard named after the city of Dijon in Burgundy, which was the centre of French mustard making from the late Middle Ages and was given exclusive rights to it in the seventeenth century.
Comté · Snack · Jura massif (Franche-Comté)
Comté is a hard cheese made from raw cow's milk in the French part of the Jura mountains, mainly in the Jura, Doubs and Ain departments.
Saucisse de Morteau · Main dish · Morteau
Saucisse de Morteau is a smoked pork sausage from the Franche-Comté mountains, named after the town of Morteau in the Doubs, near the Swiss border.
Cancoillotte · Snack · Franche-Comté
Cancoillotte is a runny yellow cheese from Franche-Comté.