8 July 2018

3 hours (or less) from Paris: Tasting Burgundy #6

In the commune of Arcenant small batches of Crème de Cassis are lovingly extracted from cassis, the blackcurrant used for the liqueur staple in every French apéritif cabinet and an integral ingredient of rosé-tinted kirs.

Above: a fine toast after a long day's work; bottling the finished crème de cassis; cassis coulis as a complement to grilled meats; a corner café; a terrace gnosh in a medieval village on the way


Today winds up our gastronomic visit to Burgundy, and I've but scratched the surface. 
Besides enthusiastic visitors to the blog all week (which kept me posting!) there are those I would like to thank - at farms, bar à vins, châteaux, wine caves and restaurants - who welcomed us as family.

Special thanks to:

Gilles Joannet (top photo)
Artisan Liquoriste
(also makes / sells cherry, peach, apricot and raspberry liqueurs)
rue Basse 21700 Arcenant

Abbaye de la Bussière
21360 La Bussière-sur-Ouche


Le Trou
15 rue Vannerie 21000 Dijon
(apéritif and tasting bar-à-vin located in an atmospheric cave)

Caviste La Fine Heure
34 rue Berbisey 21000 Dijon
(traditional escargots and grilled Charolais steak with Epoisses sauce)

 Michelin-starred Loiseau des Ducs
 Chef Louis Philippe Vigilant - Chief pâtissier Lucille Darosey
3 rue Vauban 21000 Dijon
(gastronomical delights in a beautiful setting)

43 rue Jean Jacques Rousseau 21000 Dijon
(new restaurant of Japanese chef Keigo Kamura formerly of luxury Sofitel Le Faubourg Paris)

La Ferme de Rolle
Hameau de Rolle 21220 Ternant
(in the middle of the countryside; chargrilled meats over a huge open fire; rustic)


Wine caves
Château de Marsannay
2 rue des Vignes 21160 Marsannay-la-Côte
(check first for hours)

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