Burgundy - France
For the spring menu at Maude, the team traveled to the iconic eastern France region of Burgundy to find inspiration. Also known as Bourgogne to the French, and as one of the world’s most prestigious wine regions, it is about honoring, preserving, and savoring tradition. From its gastronomy and wines to its heritage and culture, Burgundy embodies elegance.
The main territory of Burgundy from Dijon in the north to Macon in the south spans only about 75 miles long with Chablis, which is geographically unconnected from the main region, halfway between Beaune and Paris.
Burgundy is divided into five main wine regions: Chablis and Auxerrois, Cote de Nuits, Cote de Beaune, Cote Chalonnaise, and Maconnais. Every parcel of wine-growing land is named and designated in a different way than anywhere else in the world.
Revered for its long history of winemaking, Burgundy has held its illustrious reputation for centuries for not only producing exceptional wine, but also turning out some of the world’s most beloved Burgundian gastronomic specialties. Among them, dijon mustard, coq au vin, beef bourguignon, Burgundy snails, cassis and epoisses de Bourgogne cheese.
Winemaking in Burgundy dates back to the 1st and 2nd centuries AD under the Gallo-Roman influence. Every little parcel of land throughout Burgundy is named and designated in a different way than anywhere else in the world. Burgundy wines are about finesse, structure, and longevity.
Terrior is the foundation of Burgundy’s exceptional wine production. Cote d’Or, the 30-mile long sub-region,, means “golden slope” and gets its name from the color of the foliage in autumn. Burgundy’s success is rooted in its soil, slope, and climatic conditions that produce Village, Premier Cru, and Grand Cru wines.