The french cooking is alive and well, and flourishing in Burgundy. Talented chefs daily produce meals that educate the palate in the pleasures of eating tradional recipes based on the morning's local produce. Whatever and wherever you order in Burgundy, do not expect to be on your way again in half an hour. A Burgundy chef knows that good cuisine is not just a question of sauces or spicing, but of the sheer skill of cooking. This is the art of timing and temperature, pan and flame, something that presentation can only enhance but never disguise. As with everything in Burgundy, take the time to appreciate what years of experience has produced: it's worth a long pause and soon becomes a habit. Leaving Burgundy without a bottle is as unthinkable as leaving Dijon without a pot of mustard. Regional specialities are simply traditional local fare the Burgundians have refined to perfection for their own discerning palates: nougatine negus at Nevers, anis aniseed at Flavigny-sur-Ozerain, gingerbread pain d'épices from Dijon, meringues from Chablis, to name but a few.
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