Burgundy - wine, history and gastronomy
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Burgundy, or the Bourgogne in French, is one of France’s oldest and most mythical regions.
Traditionally a political and military power house, the tentacles of the Royal House of Burgundy stretched from the Netherlands to Alsace and Lorraine and beyond. In fact, at one stage the wealth of Burgundy as an independent state was only equalled by Venice.
All this has left a truly impressive array of fine architecture and towns to enjoy, not least of which Dijon, which is renowned for its magnificent medieval architecture and museums, and Auzerre, a lovely city full of nooks and crannies, winding alleys and, this being Burgundy, churches, chapels and great places to eat (see below).
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Burgundy - wine and great food
It may be a region of historical importance but it doesn’t end there. In fact, nowadays it is probably best known for two things close to the hearts of the French – food and wine!
This is one of France’s wine areas, par excellence, and Burgundy produces a gamut of world famous and world class reds and whites that range from Chablis, Beaujolais to Pinot Blancs - names that all wine lovers have heard of, no doubt.
Where there’s good wine, there’s usually good food and Burgundy, of course more then delivers on this front. Its contribution to world cuisine includes beef bourguignon, coq au vin, escargots… the list is long. And there are any number of great restaurants, many of which Michelin starred, for you to confirm the region's fame as a gastronomical capital of France.
Any region that can combine history, architecture, culture, food and wine is onto a winner.