Fine food and wine, a fascinating history, architectural splendour and affordable homes put Burgundy firmly on the property map, says Joanna Leggett
Rich in history, rich in food and gloriously blessed with sublime wines, Burgundy – at least to many from the ‘other side’ of the Channel – remains for the most part relatively undiscovered, unlike some of its more famous vintages.
To the southeast of Paris, Burgundy is a large region bordered by the Loire, Berry and Auvergne to the west and Franche-Comté to the east. For many, its treasures are unknown – all the better then perhaps to find an undiscovered gem in this lush part of what seems to be almost undiscovered France.
Let’s start with the land – le terroir – which plays such an important role in both the cuisine of Burgundy and its world-famous wines. Burgundians may be forgiven for bias, however, it’s hard to disagree when they wax lyrical about their gorgeous countryside – its rolling green hills are dotted with fields (many growing mustard) and ancient villages. The glorious architectural heritage of its medieval towns and villages – and its beautiful capital, Dijon – include gems from the Renaissance, Middle Ages and, like much of France, also owe something to Gallo-Roman and Celtic antiquity.
Hilltop villages boast picturesque châteaux with pepperpot-topped towers. The village of Châteauneuf, for instance, has a 12th-century castle that later became the elegant Renaissance dwelling of the seneschal to the Duke of Burgundy. Lovely turreted and ivy-covered houses built from the 14th to 16th centuries by rich merchants remain to tempt your imagination. Southeast of Auxerre, fortified Cravant has retained its medieval charm; narrow streets wind up the hill past shops, bars and restaurants towards its Renaissance church – offering nourishment for body and soul. Perhaps there’s time for a dish of coq au vin, a regional delicacy, to encourage your pilgrimage!
Burgundy has, of course, an amazing heritage of fine, yet hearty, cuisine. The thought of boeuf Bourguignon at this time of year – steaming hot, rich and unctuous made from local beef, rich lardons and good Burgundian wine – is making my mouth water as I write these words. Indeed, this is one of France’s best-known regions for wine and food – many Michelinstarred restaurants are found here, while, at the same time, there are many small brasseries and cafés offering more pursefriendly menus, a simple plat du jour that will live in your memory for a long time.
RICH HERITAGE
With its strategic position between northern and southern France, Burgundy’s architecture and history is fascinating for anyone who, like me, loves French buildings and the way styles evolve and change between re
