The Good Life France Magazine




The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...


Published by the award winning team at The Good Life France

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8 months ago

Issue No. 23

Welcome to the summer! In this issue discover Dijon in Burgundy, sensational Strasbourg (and a secret speakeasy), and lovely Cognac. We'll tell you where the locals go on holiday, the secret places. Visit Versailles and the Paris Opera, Le Touquet - the "Monaco" of northern France and wild Provence. Guides, recipes and more - your trip to France without leaving home...

Where to stay I stayed

Where to stay I stayed at the Residence Le Pré aux Clercs, right in the heart of the city. From here it's literally a 10 second walk to the Place de la Libération. A boutique B&B with just five rooms, including top floor suite, I loved feeling like a local staying here and being so close to the centre of everything yet in a quiet side street. Lovely breakfast provided in the restaurant next door. Getting around There’s a good tram system and buses too. How to get there The train from Paris takes just 1.5 hours so it's an easy day trip destination. But, you don’t want to just go for one day – two is much better as there’s simply so much to see and do. Useful websites Dijon tourist office; Burgundy tourist office; www.france.fr 12 food specialities you should try in Dijon - Boeuf bourguignon – here’s how to make this classic dish at home - Ouefs en meurette, eggs poached in wine. - Jambon persille, ham with a jellied, herby lauyer - Gingerbread – interesting fact, it’s made with anis, not ginger! - Nonettes – here’s how to make “little nuns” cakes at home - Poulet Gaston Gerrard - story of how the mayor of Dijon invited people for dinner and his wife cooked chicken dish but messed up the recipe. She mixed mustard, cream and Comte cheese ... here’s how to make it at home. - Brioche with pink praline - Kir with Cassis made with white wine, Kir Royale with Champagne and Cassis (a blackcurrant liqueur of Burgundy). - Brillat Savarin, soft cheese, created in 1890 and made year round in Burgundy. - Epoisses, a very smelly cheese, apparently Napoleon Bonaparte's favourite. - Burgundy snails… - Gougeres – okay they may not have originated here but – the people of Dijon absolutely love them and the boulangeries all stock them because alongside gingerbread, they’re de rigeur with aperitifs in Dijon!