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 gougère — the original cheese-puff, not cheesy junk food — is still everywhere. Favorite dishes include jambon persillé, 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 sautéed, often with Pinot Noir. There's free-range, premium-quality chicken from Bresse simply roasted or sautéed with cream. Roasted veal or sautéed rabbit come with Dijon mustard sauce. Long-cooked lièvre 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 chèvre — 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 Époises, 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 Côte d'Or restaurant in Saulieu invented what critics initially derided as "cuisine à 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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