Autumn in Burgundy is a 'foodies' dream. Merrilees Parker explores the golden vineyards of the Cote D'Or. Here she picks grapes, celebrates with local wine makers and learns which wines go best with what foods. Merrilees visits typical markets, goes mushroom hunting and eats at a farmyard restaurant run by farmers wives. She has to cope under the heat and stress of a 3 Michelin star restaurant, takes a journey in a hot air balloon and meets with local chefs to make 'frogs legs', 'apple tart', 'roasted wild mushrooms' and 'beef Bourguignon'.

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Persillade of Wild Mushrooms with Walnut Oil
Walnuts trees flourish beside the wild mushrooms in the woods of Burgundy.

Crispy Baked Butternut Squash
So much flavour concentrates in the skin of vegetables - this is a delightful recipe that includes it. Baked squash is delicious as an appetizer with wild mushrooms, or as a side dish with duck, pork, and game.

Frogs Legs
The classic French speciality - recipe with garlic puree and parsley sauce

Beef Bourguignon
A warming, hearty country stew, with a regional mustard sauce

Mashed Potato
A creamy, herby accompaniment to Beef Bourguignon or other hearty dishes

Apple Tart
The classic French desert, open top fruit pie

Pain d'Epices - Burgundian spice bread
18th century recipe for exotic, eastern spicy bread

Anis de Flagvny
This several thousand year old aniseed sweet dates back to Roman times and was once a sweetly disguised medicine

Cassis
Once a medicine, blackcurrants are now used in Dijon to make Creme de Cassis liquor and the local drink, Kir.

Dijon Mustard
The world home of mustard, the Dijoners like it hot

MORE INFORMATION

Listings of where to stay, where to eat, food shops, things to do and how to get there as recommended by the Planet Food crew.