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.

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.