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From Beaujolais to Burgundy & Paris: A Food & Wine Delight

March 18, 2024

Burgundy and Beaujolais, two renowned wine regions nestled in eastern France, hold a rich cultural and viticultural heritage. Burgundy, often hailed as the birthplace of Pinot Noir and Chardonnay, is celebrated for its complex, terroir-driven wines that reflect the nuances of its diverse soils and microclimates. This historic region is divided into several sub-regions, each esteemed for its distinctive characteristics, from the elegant reds of the Côte de Nuits to the luscious whites of the Côte de Beaune. In contrast, Beaujolais, situated just south of Burgundy, is renowned for its vibrant and approachable Gamay wines. Beaujolais is perhaps best known for its annual Beaujolais Nouveau celebration, where the young, fruity wine is released to much fanfare on the third Thursday of November. However, beyond this festive tradition, Beaujolais also offers a range of styles, including the more structured Crus, which showcase the region's potential for age-worthy and terroir-driven wines. Together, Burgundy and Beaujolais represent a tapestry of winemaking tradition, innovation, and passion, captivating wine enthusiasts around the world with their diverse expressions of terroir and timeless allure.
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Renowned wine regions with the culinary scene to match

In addition to their world-renowned wines, Burgundy and Beaujolais boast rich culinary traditions that perfectly complement the complexity and elegance of their vintages.

Burgundy’s cuisine is characterized by its hearty, rustic flavors and reliance on local, seasonal ingredients. Dishes often feature ingredients such as beef, poultry (especially chicken), snails, and freshwater fish like trout, all cooked in rich sauces made with Burgundy wine. Classic Burgundian specialties include Coq au Vin (chicken braised in red wine), Boeuf Bourguignon (beef stewed in red wine with mushrooms and onions), Escargot de Bourgogne (snails cooked with garlic and parsley butter), and the indulgent œufs en meurette (poached eggs in a red wine sauce). Complementing these savory delights are regional cheeses like Epoisses and Chaource, as well as decadent desserts like Crème de Cassis (blackcurrant liqueur) soufflé and the iconic Tarte Tatin (upside-down caramelized apple tart).

Meanwhile, in Beaujolais, the cuisine reflects a more rustic and simple approach, often centered around fresh, seasonal ingredients that celebrate the region’s agricultural bounty. With a focus on comfort and conviviality, Beaujolais cuisine emphasizes local specialties such as hearty stews, charcuterie, and farm-fresh vegetables. One of the region’s most beloved dishes is the classic “Bouchon Lyonnais,” a traditional Lyonnaise bistro-style meal featuring dishes like Salade Lyonnaise (frisée salad with lardons, croutons, and a poached egg), Quenelles de Brochet (pike dumplings in a creamy sauce), and Andouillette (sausage made from pork intestines). The simplicity and authenticity of Beaujolais cuisine make it a perfect match for the region’s vibrant and fruit-forward wines, creating memorable dining experiences that celebrate the bounty of the land.

In both Burgundy and Beaujolais, food and wine come together in a harmonious celebration of terroir, tradition, and the joy of shared meals among friends and family.

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Burgundy and Beaujolais with wine specialist, Katie "The Wine Fairy."

Embark on a sensory journey through Burgundy and Beaujolais with the incomparable wine specialist, Katie “The Wine Fairy”. With her expert knowledge and infectious, cheeky personality, Katie adds an extra layer of magic to your exploration of these renowned wine regions. Whether she’s sharing insights into the intricate terroir that shapes Burgundy’s iconic Pinot Noir and Chardonnay or guiding you through the playful and approachable Gamay wines of Beaujolais, Katie ensures that every sip is an adventure. Her passion for food and wine pairing elevates your culinary experiences, as she uncorks the perfect bottle to complement Burgundy’s rich Coq au Vin or Beaujolais’ rustic charcuterie platters. With Katie as your guide, you’ll not only discover the depths of Burgundy and Beaujolais’ gastronomic treasures but also enjoy an unforgettable journey filled with laughter, learning, and unforgettable flavors.

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Extend and join Isabelle, our local Parisian Chef, as we follow in the footsteps of culinary icon Julia Child

Extend Your Journey in Burgundy and Beaujolais to Paris.

Join Isabelle, our local Parisian Chef, as we follow in the footsteps of culinary icon Julia Child, more than 75 years after she first embarked on her Parisian adventure, igniting a culinary revolution that would span generations. With a deep passion for cuisine and an insatiable thirst for knowledge, Julia captured the hearts of millions and became one of the most beloved American cooking experts of the 20th century. On this unforgettable journey, we retrace Julia’s most cherished moments in Paris, from her favorite bistros to bustling markets, from the esteemed halls of the Cordon Bleu to the charming hotel where she first landed in Paris. Settle into the enchanting ambiance of the Left Bank, Julia’s beloved neighborhood, and immerse yourself in the essence of French cuisine through her discerning eyes. Along the way, Chef Isabelle unveils her own favorite eateries, markets, and hidden gems, including a visit to Versailles’ farm and estate, offering a unique blend of culinary history, tradition, and contemporary Parisian flair. Join us for a gastronomic journey that celebrates the enduring legacy of Julia Child and the timeless allure of French cuisine.

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