Loulabelle's FrancoFiles episode 179
Guest: Emeline Pin
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I am about to return to Burgundy for my third visit there and I can’t wait! The region is wonderful to immerse in with wonderful food, scenery and amazing wines!
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On my last time in Dijon I met the wonderful Emeline Pin whose business Vino Dilectio runs tasting workshops showcasing the various wines of her region. I attended a cheese and wine pairing workshop and I loved every minute of it.
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Emeline and I chatted about the various things tourists could do in Dijon and Burgundy/Bourgogne, such as visit local villages, explore ancient castles, taste mustards and cheese, wander through vineyards. Dijon and Burgundy has great weather for travelling being not too hot, but be very thoughtful about what time of year to visit not just for the weather but also consider the harvest timing (it varies each year through August-September depending on the ripening of the grapes). During the harvest some activities may be postponed due to the important work that needs to take place.
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This chat with Emeline provided more than just some expert opinion on wine, Emeline chatted about places to visit throughout France, tips for the best types of restaurants to go to as well as ideas for visiting Burgundy as only a local can give. If heading to the region of Burgundy and staying in Dijon, I recommend booking in with Emeline!
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Emeline’s links
Website vino-dilectio.com
Instagram vino_dilectio
(Note this is not a paid partnership, but rather a genuine recommendation.)
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Recette
This recipe originated in Burgundy and was created for the first time in 1930 by the wife of the mayor of Dijon Gaston Gérard, for a famous French gastronomist and food critic.
According to legend (as stated on Wikipedia), the wife of the mayor of Dijon was preparing a chicken in her usual way for the “prince of gastronomists”. There was a serious incident in the kitchen which almost compromised the meal and the reputation of the hostess as a good cook. A jar of mustard fell into the casserole dish and spread out over the poultry as it cooked. Unable to get the condiment out, they added Burgundy white wine, créme fraîche and grated compté. This mixture pleased the famous gastronomic critic. He congratulated the mistress of the house for this recipe which he found strongly to his taste, and named it after his host.
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Musique
Clara Luciani – La Grenade
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