These 10 culinary specialities in Dijon are a must when you visit

A true capital of gastronomy, Dijon has countless specialities to discover. Dijon’s cuisine is based on regional Burgundian cuisine, which offers a wide range of dishes. Thanks to its heritage, Dijon is packed with Michelin-starred restaurants. Here are some of Dijon’s not-to-be-missed specialities!

Through the flavours of local produce, these dishes will tell you more about Dijon’s heritage and the sources of its traditions. It’s sure to make your mouth water!

What are Dijon’s specialities?

1.mustard

How could we not start with this unmissable Dijon speciality? Mustard! This condiment is much appreciated by the French, not least for its powerful aromas. Very popular in the days of the Dukes of Burgundy, it now holds the protected geographical indication of “Moutarde de Bourgogne”. If you come to visit this town, you absolutely must visit the factory, “la Moutarderie Edmond Fallot”, famous for making mustard for 180 years. You can visit the factory and even make your own mustard in the company of a mustard-maker!

2 – Gingerbread

Dijon has become a national reference for gingerbread by revisiting this cult recipe. It owes its fame to the different ingredients used, notably wheat flour, honey and green aniseed. Over the years, this cake has taken on different forms and changed somewhat. There are now nonnettes, delicious little cakes made with gingerbread, orange marmalade and honey. And don’t forget to take a guided tour of the fabulous Mulot et Petitjean gingerbread factory.

3. beef bourguignon

Beef bourguignon is one of the region’s signature dishes! It’s made with two key ingredients: Charolais beef and Burgundy red wine. Its secret lies in the fact that it is cooked for several hours. The meat has time to simmer in the red wine and its aromatic garnish, becoming meltingly tender. This dish was traditionally eaten by farmers on feast days and Sundays. Today, boeuf bourguignon is an essential part of French gastronomy and is eaten all over the world.

4.oeuf meurette

Staying with the Burgundy theme, let’s talk about this old recipe based on eggs. The eggs are poached and served with a sauce bourguignonne (or sauce meurette) on toast. This sauce is made with Burgundy wine, bacon, onions and shallots. In the old days, farmers would add their eggs to the sauce while they were still in the casserole dish, to cook them. This recipe eventually became poached eggs served with this sauce.

5.chicken Gaston Gérard

This dish from Dijon is a mustard-lovers’ delight. What does it contain? Chicken dipped in a creamy Dijon mustard sauce. Famous for its history, Chicken Gaston Gérard was created by Gaston Gérard’s first wife, none other than Reine Geneviève Bourgogne. It was during the preparation of an important dinner that the wife accidentally spilled a large quantity of paprika into her chicken dish. To remedy the situation, she added crème fraîche, white wine and Comté cheese. In the end, the dish delighted their guest, the gastronome ‘Curnonsky’. Interesting, no?

6. Snails with parsley butter

Escargots are often associated with Burgundy, as this legendary recipe became famous in the 1930s thanks to its garlic butter, which gives the baked snails their distinctive flavour. You can even add Burgundy mustard, the one and only Burgundy mustard. In the past, Burgundy snails were prepared from the “Helix Pomatia” species, but due to intensive harvesting, this species became protected. The species now used is “Helix Aspera Maxima”, better known as “Gros-Gris”.

7 Epoisses cheese

This PDO cow’s milk cheese is known for its creamy texture and fruity flavours. Epoisses cheese was first produced by nuns in the early 16th century. Nicknamed the “king of cheeses” by Brillat-Savarin, a 19th-century gastronome and food writer, epoisses is a must-try speciality from Dijon. Take the opportunity to visit the Fromagerie Berthaut to discover the secrets of this magnificent creamy delicacy.

8. Crème de Cassis

One thing’s for sure. It’s in this part of the world that you’ll taste the best crème au cassis of your life! It’s made by crushing and macerating blackcurrant berries from Burgundy, which are sweet and juicy. They are then mixed with a little alcohol to give the liqueur an attractive, intoxicating hue. This liqueur is generally used for meat dishes, or even gourmet desserts!

9. Wine

We know what you’re thinking: “Food’s all very well, but what about cult drinks”? Well, Dijon is a wine-growing city, so it’s here that you’ll be able to taste some of the best wines of your life! So don’t delay in discovering the variety of red, rosé and white wines on offer. It won’t be difficult to find the perfect nectar for your taste buds to accompany your meal!

10. Pears Belle Dijonnaise

What would you say to ending this succulent classification with a little sweetness? Let us introduce you to “Poires Belle Dijonnaise”, which are quite simply the fruit of a happy marriage between wine, crème de cassis and (as you might have guessed, pears). This traditional Beaujolais dessert has quickly become a must-try throughout the region! Usually served with a splendid blackcurrant sorbet, it’s typically the kind of dish that awakens your senses, just from the first bite!