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Apr 29, 2013 05:21 AM

Food to bring back from Burgundy

I have my list for Paris (fleur de sel, polaine bread, Christine Ferber jams) any suggestions on what to bring back from Burgundy?

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  1. crème de cassis
    pain d'épices (gingerbread) and nonnettes (small muffin-like pain-d'épice balls stuffed with fruit jam like orange or apricot)
    mustard (from Dijon or Beaune)
    some cheeses (not necessarily époisses which is everywhere now)
    Flavigny anis candy drops
    jambon persillé (if you find a sous-vide or terrine version)

    1. l bring back Burgundy wines, usually white from producers not available in the states as Earl Gautheron a chablis maker l have liked for some time.

      1. I loved stopping by the Abbaye de Citeaux and picking up a wheel of fromage de Citeaux.

        1 Reply
        1. re: Cookingthebooks

          You can get Abbaye des Citeaux at Alléosse in rue Poncelet near the place des Ternes. They are also one of the few places you can get the Cabri Ariègois on a somewhat regular basis, depending on the season. It is a chèvre with the look and almost liquid texture of a Mont d'Or.

          Just an hour ago in my Seattle kitchen we spooned into a Cabri Ariègois I brought back from Paris yesterday. Wonderful.

          As for Christine Ferber jams, are you buying them because you really like them or because you've heard they're good. If the latter, I suggest you try some first. Personally, I don't think they are worth the price. But I have only tried a few varieties.

        2. Thank you! A question about the mustard. We have previously purchased "fresh" Maille in Paris. Are we looking for this type of mustard or is there a specific type you suggest from Beaune or Dijon?

          1 Reply
          1. re: DaisyM

            I much prefer Edmond Fallot, in Beaune. I never understood that craze about "fresh" Maille mustard. Mustard is a preserve anyway.

          2. Burgundy wines not available (or hard to find) in US; Fallot mustard; Burgundy truffles; mustard pots, cassis, framboise, mure from Domaine Lucien Jacob.

            Fallot mustard is made in Beaune, and imho, is the best there is. :)

            I wouldn't bring back Pain d'Epices as it will be dreadfully stale by the time you carry it home. Better to secure a great recipe so you can make it fresh.

            1 Reply
            1. re: ChefJune

              Dijon pain d'épices keeps for a long time, if it does not get eaten first you can keep it for months.