Burgundy is greatly reputed for its wines, and the Yonne for its Chablis, but also for its Auxerrois wines, 2 of which have become village appellations: Irancy and Saint-Bris. Burgundy also has a well-established reputation for fine food and is home to a number of chefs, of whom we could cite Marc Meneau and Jean-Michel Lorain in the Yonne département and Barnabet, Boussereau, Colas....and many others in Auxerre. The top restaurants naturally give pride of place to local produce, which is also the secret behind our renowned "art of living well" Burgundy style.
The main produce of undoubted renown savoured locally is snails - which have even become our region's symbol worldwide! They are cooked and prepared in the commune of Bassou, ten kilometres or so from Auxerre. Let's not forget Dijon mustard though, cassis (blackcurrant liqueur) that is added to white wine to make the famous kir bourgignon, ham with parsley and garlic, or gougère, a savoury speciality served as an aperitif.
Chablis andouillette (small chitterling sausage), Duché biscuits, Chablis-style ham and of course Chablis wines are all delicious local specialities! A whole host of chefs take delight in preparing them for you to savour. Foies gras and cheese are also produced by local producers and have helped to forge our reputation.
Countless producers are busy practising their expertise in the region: rillettes, terrines, vinegars, oils, alcohols, jams and sweet specialities like croquet de Saint-Bris are a wealth of delights for local chefs. One of these has become a real ambassador to a regional produce, the Burgundy truffle: a whole menu based on truffles, and you can even go hunting for them on truffle farms! Our region is simply overflowing with specialities and typical produce, and associations have been created to promote them, one of which has developed a quality label called erroir de l'Yonne"". For information, please feel free to contact us.
Visit Cherevie's farm :
Write to : info@ot-auxerre.fr