Food Wine Burgundy | David Bownie

Vast, varied and scenic, Burgundy—la Bourgogne in French—covers much of eastern-central France. This is what Frenchmen affectionately call la France profond—deep, rural France.

Burgundians are proud of their heritage and peculiarities. This manifests itself in the almost obsessive way food and wine are revered and in the region's role in shaping French winemaking and cuisine from the Middle Ages through the nineteenth century.

David Downie has discovered and described dozens of luxurious restaurants and hundreds of simple auberges devoted to terroir cuisine that dot the region, from the most aristocratic to the most modest—places whose cooks still work from scratch, using fresh, locally sourced, high-quality ingredients, serving traditional or updated regional fare and cuisine bourgeoise that captures the spirit of terroir.

In addition to the legendary and expensive vintages that Burgundy is known for, the region produces a range of underrated, affordably priced, outstanding wines. You find them all in Food Wine Burgundy.

ED : LITTLE BOOKROOM (2010), 11x21 cm, 462 pages, paperback