A cuisine steeped in tradition and heavily influenced by difference regions who cook the same ingredient in very different ways. The skill is in building flavours that take the diner through an experience.  Eating is an ‘occasion’ and 3 courses is the norm – the food is to be enjoyed and eaten leisurely.

Beef Bourguignon

Beef stew braised in burgundy red wine, bacon, beef broth and vegetables including mushrooms, carrot, onion and garlic