Burundy Trip

Feb 27th, 2008, 08:36 PM
  #1  
Original Poster
 
Join Date: Aug 2003
Posts: 504
Burundy Trip

I will be traveling to the Burgundy region in April.
Can you rec.a upscale place to stay.Our interests are food and wine.Restaurant rec. are appreciated.
Thanks
cindymal is offline  
Feb 28th, 2008, 12:52 AM
  #2  
 
Join Date: Dec 2005
Posts: 6,047
www.chateaux-gilly.com

For restaurant search:

www.viamichelin.fr

Enter Gevrey-Chambertin, then click on Restaurants du Guide Michelin and rechercher.
traveller1959 is offline  
Feb 28th, 2008, 07:21 AM
  #3  
ira
 
Join Date: Jan 2003
Posts: 74,414
Hi C,

What's your budget?

www.myhomeindijon.com/ is a very nice apartment, which I have visited.

The owner, coco, is one of our number.

Folks who have stayed there have written very nice accounts.

ira is offline  
Feb 28th, 2008, 07:35 AM
  #4  
 
Join Date: Nov 2004
Posts: 15,066
We spent 2 weeks in the Burgundy region of France in September of '06. Here are some restaurant comments

Top 3 restaurants

Stephane Derbord in Dijon – one of the top 5 meals of all time in France (we dine out about 40 times per year in France)
Michelin 1 star

First round of Amuse Bouches
Bite sized squares of Croque Monsieurs
Carp mousse with black & white sesame seeds
Parmesan chip and a bite sized tomato “truffle” with a semi-liquid center
Second round of Amuse Bouches
Sushi (California roll) with cockle, with Asian spices & bean sprouts
Potato puree
Leek Mousse with green beans
55E menu
-Smoked sander – thin rolls stuffed with finely julienned vegetables served with tart greens (incl dandelion greens) topped with paper thin lengthwise sliced carrots. The plate was edged with a piping of honey mustard and crumbled hazelnuts
-Perch with a wild mushrooms and green beans served in a deep plate with a “soup de poisons” reduction sauce
-cheese chariot
-Poached , pealed pear with a red wine sauce in pain epice with sage ice cream – all very refreshing

65E menu
-Sauteed scallops, each served on a cucumber “coin” with a topping of lemon cream & caviar, with julienned apples & dandelion greens
-Sandre on a bed of spinach with a butter sauce accompanied by a small tomato stuffed with diced cepes on a squash “coin”
-Filet of Cerf, served with berries & a dark berry reduced sauce with green beans & wild mushrooms with a ‘grain” of some sort
-Cheese chariot
-pre-dessert refresher
-Chocolate fondant – top & bottom layers of dark chocolate “sandwiching” lighter chocolate mousse with dark chocolate wafers & vanilla ice cream
-Post-dessert refresher


Hostellerie du Vieux Moulin in Bouilland, just north of Beaune
Also a hotel
www.le-moulin-de-bouilland.com
Michelin 1 star

Amuse Bouches
Skewered rolled duck breast slice, with mustard dollop
Homard tartare “confit”
Arugula sorbet with whipped cream top layer & balsamic drizzle (in a glass cylinder)
39E menu
-Seared tuna with fennel sorbet and a side of pickeled vegetables
-Supreme de Pintade thinly sliced in a “spiral” presentation on a bed of herbed crushed potatoes, with vegetables in a side casserole
-Excellent cheese chariot
-Seasonal fresh fruit with pepper-flecked yoghurt ice cream

65E menu
-Daurade with vegetables a la Pistou
-Rougets with a confit of fennel and a bouillabaisse reduction with macadamia nuts
-Pigeon with polenta and zucchini “packet” stuffed with caviar d’aubergine and a rich reduction sauce
-Cheese chariot
-Poached plum with amaretto cream and puff pastry triangles

-Post dessert if Marc de Bourgogne ice and assorted sweets


Charlemagne in Pernand-Vergelesses just north of Beaune
Slight Asian twist
Michelin 1 star

37E menu
Six amuse bouches which arrived on a Plexiglas “cube” with holes & shelves to present the various items
California rolls with a “crisp”, held in place by a teeny wooden clothes pin
Fish mousse on a cracker
Parmesan pastry palmier
Pickled fish filling wrapped in a won ton wrapper on a skewer
Marble sized savory (no idea what it was)
Small piece of spiced pork on a bone
Second Amuse Bouche course
Glass of creamy smoked fish puree (to drink)
A herb-crusted langoustine
-Bread presentation – 3 different breads stacked on a skewer, with a wooden base into which a recess had been routed to hold a corked vial with olive oil and balsamic vinegar, which were to be shaken before pouring onto your bread plate as a dipping sauce
-Tuna ceveche served at the bottom of a glass with a smoked tomato cream, slivered green onions, and a dot of washabi cream
-Cabillaud a la vapeur with a vanilla/olive oil drizzle, layered with wild mushrooms, served with a pork bun with a crustacean filling, on a bed of cucumber-wrapped ratatouille. This was not your grandmother’s cabillaud recipe
-Strawberry/red berry gazpacho – heavenly creamy/frothy served in a slanted glass with a brochette of halved strawberries and strawberry marshmallow cubes

45E menu
Same Amuse Bouche courses
-California rolls with snails and langoustines speckled with black and white sesame seeds
-Lisettes (small mackerel) served atop a bone marrow tube filled with spinach & julienned carrots tossed in Asian spices
-Porc cotolet (cutlet/loin) served with artichoke mousse, drizzled with peanut butter with a cluster of small wild mushrooms in tempura
-Pyramid of chocolate with other sweets

Other restaurants – all were excellent
Le Jardin des Remparts in Beaune. We dined here several years ago, and it was one of our top 5 of all time then. It didn’t “wow” us as much this visit. Michelin 1 star.

La Rotisserie du Chambertin in Gevrey Chambertin. It has an upstairs Bistro, and a downstairs restaurant in a wine cave, with animated winemaking scenes as you descend into the cave. We dined downstairs.

Le Montrachet on Puilly Montrachet. It was “complet” the first few times we tried to reserve. Obviously very popular. My St Pierre was overcooked. Lovely setting.

Relais de la Diligence in Meursault. Excellent value. It was the “sleeper” of the group

Les Gourmets in Marsannay la Cote. Michelin 1 star. Very nice

One day we took an overnight trip to Troyes, and dined there. On another occasion, we met some friends at a Michelin 1 star restaurant in Macon – which is not in Burgundy. We also spent 2 weeks in Beaujolais

We “checked out’ about 10 other restaurants in Burgundy (including 1 stars) and the menus did not seem interesting enough to make us choose them over the ones we selected. There’s a lot of Charollais beef on menus in this region. I have not experienced any beef in France that’s as good as the beef we have in the US, or beef I’ve tasted in Italy (one exception may be Aubrec beef). Bresse chicken is also a very popular item on menus. I’ve tried this several times in other areas of France & thought it wasn’t really that much better than a good farm-raised chicken.

Stu Dudley

StuDudley is online now  
Mar 3rd, 2008, 12:00 AM
  #5  
Original Poster
 
Join Date: Aug 2003
Posts: 504
Thanks Everyone,
I will check out your rec.
Cindy
cindymal is offline  
Mar 11th, 2008, 06:24 PM
  #6  
 
Join Date: Jan 2007
Posts: 1,284
We rented a one bedroom apartment through Max and Bernice and it was wonderful. We also took Max's wine tour--we had a great time.

http://www.dijon-rentahome.com/wine-tours.html
StantonHyde is offline  
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