Burgundy is of course famous for his wines which belong to the bests in the world. The Burgundian kitchen is probably the richest and most abundant of all French wine regions, and not only for the great white or red bourgognes which excellent tastes match perfectly with the food but also with the humbler and more wines from Chalonnais or Mâconnais. It is no wonder that a lot of wine is also used in the Burgundian kitchen. In Chablis, slices of ham are braised on wine dregs (sediment). A traditional, but really humbly Burgundian dish is the "coq au vin" but also freshwater fish from the Saône and other rivers are poched in wine for the traditional "pochouse".
Nièvre specialities |
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Nièvre lamb Morvan terrines Morvan hams Clamecy andouille and andouillettes Trout, pikeperch, carp, pike, salmon Loire river white fish Loire river small fish, crayfish Pougny lentils Mushrooms Griaudes or Boursaudes bacon Goat's milk cheese |
Cow's milk cheese and dairy products Morvan Honey Walnut oil Blackcurrant and mulberry liqueurs Morvan bilberries "Négus de Nevers" caramels Nougatines Nevers candies "Le Charitois" and "La Charitoise" specialities of La Charité-sur-Loire Loire valley crisps Croquettes of Donzy La Pougatine La Pavé de la Route Bleu |
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