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Avallon : +33 (0)3 86 34 14 19
Noyers-sur-Serein : +33 (0)3 86 82 66 06
Vézelay : +33 (0)3 86 33 23 69
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Local recipes

Here are some typical recipes for you to try

Les gougères au Comté

For 6 people

  • 75 gr Comté cheese
  • 3 eggs
  • 125 gr plain flour
  • 50 gr butter
  • ½ tsp salt

Preheat the oven to 180°.

Slowly melt the butter over low heat, add the salt and 25cl water.  As soon as the butter has melted, add all the flour in one go.  Stir vigorously with wooden spoon until the mixture pulls away from sides of pan. Add the eggs and mix well. Grate the cheese and mix into the dough.

Put small spoonfuls of the mixture onto a baking tray lined with baking parchment, leaving room between each spoonful for the pastry to puff up. Bake for 35 minutes and remove from oven as soon as they are golden.

Delicious with a nice glass of white Chablis or Vézelay wine!


La râpée aux pommes de terre façon Morvandelle

For 4 people

  • 6 eggs
  • 1 kg potatoes
  • 2 tbsp flour
  • Salt and pepper
  • Oil

Peel, wash and dry the potatoes. Grate the potatoes – squeeze out any excess water. Incorporate the eggs and mix well.  Add salt and pepper

Heat the oil in a pan, form  patties approx 1cm thick  and cook on each side until brown. That’s it!

You can add grated cheese, onions, crème fraîche or fromage blanc

Galette de pomme de terre

Les œufs en meurette

For 4 people

  • 8 eggs
  • 100 gr smoked lardons
  • ½ litre burgundy red wine
  • butter
  • 1 onion
  • 1 garlic clove
  • 1 tbsp plain flour
  • 3 dl red wine vinegar
  • 6 slices of bread (toasted)
  • 1 sugar cube
  • salt and pepper
  • chives, chopped

Finely slice the onion and garlic. Melt the butter in a pan and fry the onion with the lardons. Lightly sprinkle the flour over the onion and lardons, and stir in until golden. Add the wine, garlic and sugar cube.  Season with salt and pepper.  Let it reduce for approx 45 minutes on low heat until it becomes creamy.

Poach the eggs in a pan of simmering water with a splash of vinaigre.

Place a slice of toasted bread on each plate, drench with the sauce and add 2 eggs per plate.  Sprinkle the chives and serve hot


Oeufs en meurette

Sauce à la moutarde

Goes well with a good Charolais steak, or any other meat treats!

For 1 bowl of sauce

  • 1 shallot
  • 1 tbsp of  Dijon mustard
  • 20 cl single cream
  • 15 g butter

Peel and dice the shallot into small pieces

Melt the butter in a small saucepan and lightly fry the shallots

Add the mustard and the cream and mix well.

Cover and cook for approx 10 minutes, stirring frequently.

Serve hot.

Sauce moutarde

Les poires pochées au vin rouge et crème de cassis

(Pears poached in red wine and crème de cassis)

For 6 people :

  • 6 organic pears
  • 1 btl of red Burgundy wine
  • 10 cl crème de cassis
  • 100 g brown sugar
  • 50 g fresh or frozen blackcurrant
  • 6 black pepper seeds
  • 1 clove
  • 1 vanilla pod
  • 1 organic lemon zest
  • 1 organic orange zest

Heat the red wine, blackcurrant, crème de cassis, sugar, vanilla and spices. Add the blanched zests and bring to the boil for 5 minutes

Peel the pears but keep the stem. Place the peel and the pears in the wine. Simmer  the pears for approx 25 minutes. Let them cool in the wine. Strain the liquid and reduce by half over a low heat

Cut the pears in 2 and remove the pips. Poor the liquid over the pears and serve warm.

It’s a very popular Burgundy dessert!