The Things We Ate (Part 1 Burgundy, France)

Where do I even begin with this topic? We had so many excellent meals and treats in Burgundy that there’s no other way to deal with this subject but to just write as I remember things. I’ll probably have a part two on this so watch out for more. But for now if you’ve got a full appetite, let’s start this food journey and eat!

An assortment of meats and cheeses

You can’t spend time in France without having cheeses and meats, right? You can’t blame the French for loving their fromage; they’re really good and you have so many different types to choose from (mental note: I think I’ll have to write a separate story on cheeses!). Get some cider or wine and lots of bread and you have for yourself a very filling and delicious meal.

an assortment of cured meats
girl sitting at table with cheeses and cold cuts in and cider in front of her
Meat and cheese platter picnic at Guedelon
wooden board with cheeses jam and walnuts on top
Cheeses with some jam and nuts

The jambon persille or parsley ham is a specialty of Burgundy. You get chunks of ham and parsely bits that are bound by a meat-wine gelatin. I don’t know about you, but every bit of that description screams goodness!


I thought I had escaped eating rabbit but during one of my last few meals in Burgundy, it managed to sneak right in and take me by surprise. Rabbit is not something we’d eat in the Philippines so when faced with the prospect of eating a white fluffy bunny, I was understandably a bit nervous.

You know what? It actually tastes like chicken (you probably said, “I knew she was gonna say that!”). But it’s more tender and moist. The succulent meat and the white wine sauce where it was stewed went really well with the pasta.

Boeuf Bourguignon (“Beef Burgundy”)

Plate of beef bourguignon

Imagine chunks of beef stewed slowly in wine and spices until tender. Wine and time do their magic on the meat, tenderizing them into soft pieces. I loved this dish so much that we’ve already recreated this in Manila several times since then.

Oeufs en meurette

Traditionally, oeufs en meurette are poached eggs in wine sauce. But this particular favorite of Arnaud’s has cheese in it which gives it a creamier and richer texture and lighter color. Oh, don’t forget the generous amount of bacon bits in the sauce.

Ile flottante (Floating Islands)

Do not underestimate this simple-looking monotone dessert. It consists of soft and airy meringue islands with a touch of caramel floating on a creme anglaise ocean dotted with vanilla seeds. I’m not a fan of desserts that are extremely sweet so I definitely loved this. We could have eaten more than we did but you can see in the background there was also a cherry tart that needed our attention. 😀


We got asked a lot in Burgundy if we already had snails but it wasn’t until our last full day there that we got served escargot twice in one day. 😀 I’m not complaining though. Parsley butter and snails are a good combination. Plus, nothing goes to waste because you can mop up all the remaining butter with bread.


I’m glad to say I had a hand in making this ham and cheese quiche. I helped Sylvie prepare the ingredients, mix them up, and then we put the mixture into the oven. Surprisingly easy and yummy! It’s a nice little meal you can prepare ahead of time.

Watch out for part two of the Burgundy food series. Once I start talking about food, it’s just so hard to stop! 🙂

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