BURGUNDY - France 2014 - page 1260

and the fine “High” Gothic cathedral in Bourges (either of these pairs well with Vézelay).
Andifyou'redriving between Beaune andLyon,take the detour toadorable Brancion and
once-powerful Cluny, then head south along the Beaujolais wine route.
For up-to-date information on accommodations, restaurants, events, and shopping,
see www.burgundyeye.com .
Getting Around Burgundy
Trains link Beaune with Dijon to the north and Lyon to the south; some stop in the wine
villagesofMeursault,NuitsSt-Georges,Gevrey-Chambertin, andSantenay.Severalbuses
per day cruise between vineyards north of Beaune on D-974, though precious few buses
connect Beaune with villages to its south (see “Beaune Connections” on here ) . Bikes,
minibustours,andshorttaxiridesgetnon-driversfromBeauneintothecountryside.Buses
connect Semur-en-Auxois with the Dijon and Montbard train stations. Drivers enjoy mo-
toring on Burgundy's lovely roads; you'll cruise along canals, past rolling hills of vine-
yards,andontree-linedlanes.Navigateusingtheexcellent(andfree)mapoftheCôted'Or
available at all TIs.
Burgundy's Cuisine Scene
Arrive hungry. Considered by many to be France's best, Burgundian cuisine is peasant
cooking elevated to an art. Entire lives are spent debating the best restaurants and bistros.
SeveralclassicdisheswereborninBurgundy: escargotsdeBourgogne (snailsserved
sizzling hot in garlic butter), bœuf bourguignon (beef simmered for hours in red wine with
onions and mushrooms), coq au vin (rooster stewed in red wine), and œufs en meurette
(poached eggs in a red wine sauce, often served on a large crouton), as well as the fam-
ous Dijon mustards. Look also for delicious jambon persillé (cold ham layered in a garlic-
parsley gelatin), pain d'épices (spice bread), and gougères (light, puffy cheese pastries).
Those white cows (called Charolais) dotting the green pastures are Burgundian and make
France's best steak and bœuf bourguignon .