Côte de Boeuf is the fore-rib of beef with the main backbone removed. We have dry-aged our beef in-house, slow roasted at a low temperature, Served with a compound butter and seasonal vegetables.

Moist sea trout and tangy tarragon turn the old stand-by Alfredo into something fit for a noble wine. Bring out your White Burgundy!

In the hallowed realm of standard French cuisine, Bourguignon has broken through to become a 20th century Burgundy specialty.

(Haggis & Boudin are truffle hunting dogs and supplied our truffles for this recipe)

There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it. So we have a natural soft spot for this combination

The magret is the breast of a duck that has been fattened to make foie gras. It is dark, rich meat without being gamey. Since foie gras production has been ‘democratized’ in France (meaning that a lot more farmers have gone into foie gras production because it

Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish

Epoisses, the cheese, is produced in our local town…Epoisses! People who live around here will tell you unequivocally that there is no better cheese on earth than ‘their’ Epoisses. And we heartily agree. It has one weakness though: it doesn’t travel well.

The ‘beurre d’escargots’ is the garlic and parsley butter that we serve our snails with in Burgundy. No snails here, though! Use any white-fleshed fish for this dish. I like hake; but you will find different fish where you are than I get here.

This beef salad has a tang from red wine vinegar and anchovy, and spicy character from cinnamon and nutmeg. A twist on traditional salsa verde!

This dish has all those popular Provencal flavors. What’s more, it’s a really striking presentation. We make it here at home in Burgundy when garden tomatoes are ripe and flavorful.

Here in France we’re lucky to have the small, sweet bouchot mussels from the Normandy coast. Highly-prized and plentiful, no other Atlantic mussel is quite so fine.

Sandre is arguably the finest of the fresh water fishes. It got its English name (though the English themselves also call it ‘zander’) because it looks like a perch and hunts like a pike. It also has the blue-white

Fresh Turbot, roasted on the bone, warmed salad of seasonal vegetables with split capers and zucchini flowers. This rich summer dish is all about the best possible ingredients available and cooking them simply.

The wildly popular black riso venere is a modern hybrid rice from the Piedmont region of Italy. It is a cross between asiatic rices, grassy and pungent. Look for rice labeled integrale

The world famous 'Poulet de Bresse' comes from a region very close to Domaine de Cromey. This is a perfect recipe for the family holidays, perfectly adaptable to use with a good quality local chicken or turkey.

Zucchini is in at the moment. And in a couple of weeks we’ll have more than we can handle. So we are always looking for an interesting way to bring the freshness of the garden to a prepared dish.

In the Veneto, risotto tends to be looser and juicier, usually based on fish or shellfish. The rice of choice is vialone nano, a shortish-grained semifino appreciated for its soft texture and great absorption.

We’ve lit the wood burner, unlocked the cellar door, and are ready for that first taste of the changing season. Let the autumn begin! Here is a recipe to put you in the mood, should one of your hunter friends drop a hunk of game on your doorstep.

Enjoy the unique recipe from the kitchen of Domaine de Cromey, the home of Elden Selections in the heart of Burgundy France. It is winter and one of our hunting friends gave us some wild squab.