Globally acclaimed chef and restaurateur Jacques Reymond reveals his must-try recommendations for the Burgundy and Jura regions of France.
1. BURGUNDIAN GOUGERES
Gougere is made with choux pastry and comte cheese. You will find this in every restaurant in the region as an appetiser, as well as at wineries. Some traditional restaurants include Aupres du Clocher in Pommard, Le Montrachet at Puligny Montrachet and Lameloise in Chagny. See aupresduclocher.com; le-montrachet.com and lameloise.fr
2. BUGNES LYONNAISE
Bugnes Lyonnaise were traditionally served just before Mardi Gras, carnival time and just before Lent, so the religious indulged in this fine delicacy before giving up treats for six weeks from Ash Wednesday until Easter. The pastry is very thin and cooked quickly in very hot oil, just dusted with icing sugar before serving.
3. TETE DE VEAU
Every Monday in my local town of Louhans is this amazing market. It's a day out for the farmers and local people. From 11.30am everyone goes to a restaurant for lunch and they all eat Tete de Veau (calf heads) with a vinaigrette. It doesn't matter which restaurant you go to, they all serve the same thing and if you don't get a table before 12.15pm, you won't get one. A couple of the very popular restaurants in Louhans are La Mere Jouvenceaux and Chez Alex. (25 Rue Lucien Guillemaut ; 19 Rue Lucien Guillemaut.)
4. LA POCHOUSE AUX POISSONS
This is a traditional dish made in Franche Comte. It's a long way from the sea, so we use river fish like perch, carp, cat fish, eel, trout to make a fish stew which is cooked with Bourgogne Aligote, a white local wine. It is then served with potatoes. This dish is served in all restaurants that are beside the River Saone, in particular The Auberge Bourguignon in Verdan sur les Doubs. (4 Place Madeleine.)
5. POULET DE BRESSE
This is chicken from the Bresse region of France, where I am from. The chickens roam free and the meat is darker than what we are used to, but the flavour is amazing. Restaurant Georges Blanc in Vonnas is the big ambassador for these chickens and his restaurant has been serving Poulet de Bresse in a cream sauce for generations. See georgesblanc.com
6. TRADITIONNELLE SAUCISSE DE MORTEAU
Saucisse de Morteau is a traditional sausage from the high mountains in the Jura region. It is made with pork and slowly smoked for at least 48 hours. We then cook it and may add vegetables such as cabbage, carrots, and potatoes or with lentils. It is then served with strong Dijon mustard. The town of Lons le Saunier starts the trip to the village of Morteau and you will cross all the Jura vineyards, tasting the local specialities which vary from village to village.
7. RACLETTE DE NOS MONTAGNES DU JURA
This is wonderful shared dinner with friends and family in winter when the weather is cold and hopefully snowing outside. Raclette is a cheese that comes from the mountains. You can find this dish in ski resorts in the Jura like Les Rousses, Lamoura and Gex.
Jacques Reymond cooks a seven-course degustation as part of TasTAFE Drysdale's Great Chefs Series in Hobart on May 5. $195 a person. See greatchefsseries.com.au