Dijon Food and Wine Tours

Much more than mustard.

When you think of Dijon, any foodie’s mind will immediately jump to the city’s most famous export: mustard. And while that fact certainly gives you a hint about Dijon’s gastronomic prowess, condiments are just the tip of the iceberg. Dijon is a modest place that boasts a relaxed atmosphere. It’s a noble French city you can explore without fighting through crowds of tourists. Spend a day reading a book in a charming neighbourhood cafe, or wander through magnificent Medieval streets lined with interesting architecture. Dijon´s Cathedral is one of many options if you’re looking to fill your itinerary between year-round gastronomic activities.

As you might expect of any proud French city, Dijon takes its cuisine very seriously indeed. There are a number of award winning restaurants and exciting culinary experiences to be had, while the surrounding areas offer world class vineyards and cattle farms. With that in mind, it’s no surprise that the food in Dijon is dominated by two twin pillars of classic French cuisine: wine and beef. Olive oil also has a role to play in many dishes you will find here, along with locally-grown wheat and barley. Dishes are wholesome, and residents like to showcase the best of fresh produce from nearby.

Coq au Vin is a regular favourite in Dijon, as it is throughout the region of Burgundy. The chicken is slowly simmered in a red wine together with carrots, herbs, potatoes and sometimes bacon. Another dish making the best of local wine is Beef Bourguignon. The beef is slow cooked in red wine with bacon and a variety of fresh vegetables. Both are simple, rich and hearty meals perfect for a chilly winter’s evening.

Plenty of foodies might baulk at the idea of eating snails, but Escargot remains a classic in this part of France. This delicacy is taken from its shell and cooked in garlic, butter and white wine. The escargots are then carefully put back into their shells, just so you can have some fun taking them out again. Another unusual dish is Jambon Persille, made with ham hock and parsley, cured in gelatin and served cold with pickles and toast.

A traditional rule of French cooking is that any wine good enough to cook with has to be good enough to drink as well. The wine in Dijon is testament to that way of thinking. The region is home to Pinot Noir and Chardonnay and there are over twenty vineyards just South of the city. The complex Pinot Noir produced in the area boasts notes of currants, red fruits, mushrooms and a hint of spice, so it’s easy to see how it makes its way into many local dishes.

For a culinary city break that offers a chance to relax and enjoy the classic tastes of France, look no further than Dijon. The stunning architecture and charming streets are more than matched by fabulous food and wine, often served up together in dishes representing the ultimate in comfort food.

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