Sweet Willie

One of my favorite things to do when traveling is to try local/regional foods/dishes. From a website I found the following descriptions of the food in Burgundy:

Menus and Trends
Bugundians claim the trend is strictly no trends; tradition reigns. That's why Burgundy's ethereal goug�re — the original cheese-puff, not cheesy junk food — is still everywhere. Favorite dishes include jambon persill�, which merges chunky cured ham and parsley in aspic. Plump escargots — raised on snail farms these days — are baked in the shell with garlicky parsley-butter. Frog's legs get the same treatment but are pan-fried. Oeufs en meurette are ultraclassic French poached eggs in a red-wine reduction sauce. Crayfish tails swim in creamy Nantua butter sauce. Pike, eel, and other river fish end up as Matelote stew or saut�ed, often with Pinot Noir. There's free-range, premium-quality chicken from Bresse simply roasted or saut�ed with cream. Roasted veal or saut�ed rabbit come with Dijon mustard sauce. Long-cooked li�vre royale is hare simmered in rich blood-and-wine sauce. Thick-sliced bone-in baked ham is right up there in popularity and deliciousness with Charolais beef or lamb that is slow-stewed, grilled, or pan-fried with butter. And Burgundy truffles and wild mushrooms appear in dozens of recipes.
The region also boasts France's biggest herds of goats, and the phenomenal ch�vre — cheese made from their milk — comes in every imaginable form. Possibly the world's most lusciously pungent cow's-milk cheese is northern Burgundy's �poises, while milder Citeaux is still made by monks at Citeaux Abbey. For dessert, mille-feuilles, fruit tarts, and chocolate confections, yes, but also sugar-sprinkled pets-de-nonne fritters, gingerbread from Dijon, aniseed bonbons from the abbey of Flavigny and marzipan "rocks" called Rochers du Morvan.

Tradition may reign, but the average calorie count has been reduced over the last 20 years, since the late, great Bernard Loiseau of La C�te d'Or restaurant in Saulieu invented what critics initially derided as "cuisine � l'eau"—water-based, low-fat cooking that's a lot more flavorful than it sounds. Traditional ingredients reappear now in novel ways, and because of huge demand, most snails and frog's legs and even some fresh-water fish come from outside the region. These days, young Burgundian chefs also serve seafood trucked in from the Mediterranean and Atlantic. Even olive oil appears on some tables.

source: http://www.epicurious.com/archive/di...ravel/burgundy
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stimpy

That sounds roughly correct. But there are over a thousand restaurants so its not all like that. For instance the above referenced Charlemagne mixes that tradition with modern Japanese fusion and does an amazingly good job of it.

I could suggest many other restaurants as a local. For instance Meulien is a one-star restaurant in Tournus which is in the south of Burgundy closer to Lyon. Not too many outsiders are aware of the rich variety we have.

FlightNurse

The Hospices de Beaune or H�tel-Dieu de Beaune is a former charitable almshouse in Beaune, France. It was founded in 1443 by Nicolas Rolin, chancellor of Burgundy, as a hospital for the poor. The original hospital building, the H�tel-Dieu, one of the finest examples of French fifteenth-century architecture, is now a museum. Services for patients are now provided in modern hospital buildings. Took it from wikipedia

The Bistro at Levernois is where we ate and stayed, very impressive place.

Sweet Willie

see from 5:40on in this vid: "concerned for the destiny of his own soul.."