The Very Hungry Frenchman
Episode Two: Burgundy
Thursday 09 February 2012
Burgundy – (or Bourgogne as the French call it ) – has the most aristocratic of all France’s regional cuisines. It is considered to be the centre of French food
For centuries home to the rich and powerful Dukes of Burgundy, the regions fierce independence can be tasted in the food.
The food culture they developed then is the foundation for Burgundy’s elegant cuisine, sophisticated but with roots deep in the rustic soil of the farms which dot this lovely landscape.
The riches that gave the dukes their wealth to develop a lavish cusine was founded around the best wines and today they still draw the world’s attention, including Raymonds.
It’s the wine that puts this region’s cuisine on the map, with global dishes like coq au vin and beef bourguignon. But nothing beats being in the place where that wine and those dishes were born.
Watch Episode One again on BBC iPlayer: click on the link below:
Recipes from the series will be published on Raymond's website
following the broadcast of each episode. Recipes from Episode Two are
http://raymondblanc.com/THE-VERY-HUNGRY-FRENCHMAN/Episode Two Recipes
For more information on the places Raymond visited, please click on the links below:
The 3 Michelin Star restaurant Raymond visited, where he spent time with the widow of the chef, Dominique Loiseau, was Restaurant Bernard Loiseau:
The restaurant where Raymond cooked his service was La Ruchotte, owned by Frédéric & Eva Ménager:
The Fallot Moutarderie is located in Beaune:
The Fromagerie Alain Hess is also in Beaune:
Anne-Claude Leflaive's vineyards are in Puligny Montrachet:
Raymond Blanc's book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
Follow Raymond Blanc on Twitter
Contact Raymond via the Contact page of the website
To find out more about The Raymond Blanc Cookery School, click here