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Getting to the heart of regional cuisine can be a tall order, but The Terroir Guides ably examine the interplay between markets, local food artisans, winemakers, and chefs on a town-by-town basis, taking the reader from field to plate and making a great companion for any food-obsessed tourist...packed with local history, food lore, and useful translations. --Sherman's Travel
Downie has got under the skin of the place. Want the best andouillettes in Chablis, or the finest butcher in Pommard? What about a cookery course in Dijon, or a day truffle hunting? The information you need is here; unwind happily. --Decanter
An excellent companion for food-loving travellers, particularly as it also includes specialist food suppliers. The book is divided into the different parts of Burgundy and also covers the wines for which the area is famed. It's full of insider tips and prettily illustrated with photographs by Alison Harris. --Destination France
Downie has got under the skin of the place. Want the best andouillettes in Chablis, or the finest butcher in Pommard? What about a cookery course in Dijon, or a day truffle hunting? The information you need is here; unwind happily. --Decanter
An excellent companion for food-loving travellers, particularly as it also includes specialist food suppliers. The book is divided into the different parts of Burgundy and also covers the wines for which the area is famed. It's full of insider tips and prettily illustrated with photographs by Alison Harris. --Destination France
Product Description
For decades, David Downie and Alison Harris have been exploring Burgundy-they walked clear across it in 2006-reporting on their finds for top magazines and newspapers worldwide. This is the third terroir guide they have collaborated on and perhaps the most detailed and personal of any so far. Burgundy is one of France's great food and wine regions. Many of the world's most sought-after wines come from there; so, too, do some of the most underrated, under-priced white wines in France, most grown in tiny, family-owned vineyards. Each of Burgundy's five wine districts is thoroughly explored in this guide, with recommendations on which wines to buy and which wineries to visit. Wine terminology is explained in a way anyone can understand. On the food side, the Burgundy still has a surprising number of luxurious restaurants, as well as dozens of country auberges visitors dream of discovering. David Downie leads you to just such places, as well as to specialty food shops where you can taste the region's terroir first hand. Burgundy's lush scenery distills the essence of French terroir. Three rivers keep Burgundy's handsome hills green year-round, and each of its sub-regions has a distinctive character where the architecture and art reflect this storied diversity.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
Having just got back from a cycling holiday in Burgundy I was extremely pleased I packed this well-written and informative guide.
Not only did Downie recommend superb places to eat in the towns we visited, but also gave us enough background into the food and wine of this beautiful region of France to be able to appreciate what we saw on our plates.
So enticing are the descriptions that we are keen to re-visit the region to visit towns that weren't on the itinerary this time around.
After a day's cycling we didn't want to eat in formal dining rooms. Those are described, of course, but so are the types of places we felt more comfortable last week - the grills and bistrots where you can find great charolais steak and good quality, good value local wines.
The author's style is authoritative and amusing - and for those who don't know what a "bobo" is, it is explained in the text...read on, and enjoy!
Not only did Downie recommend superb places to eat in the towns we visited, but also gave us enough background into the food and wine of this beautiful region of France to be able to appreciate what we saw on our plates.
So enticing are the descriptions that we are keen to re-visit the region to visit towns that weren't on the itinerary this time around.
After a day's cycling we didn't want to eat in formal dining rooms. Those are described, of course, but so are the types of places we felt more comfortable last week - the grills and bistrots where you can find great charolais steak and good quality, good value local wines.
The author's style is authoritative and amusing - and for those who don't know what a "bobo" is, it is explained in the text...read on, and enjoy!
1 of 1 people found the following review helpful
Format:Paperback
Burgundy is an area that I didn't know until this year. There are very few guidebooks on the region - and this one is well worth exploring.
It is a very comprehensive exploration of the different towns and villages - with the focus on the food and wine - with snippets of history and local colour there to help get a feel for the place.
His writing is warm, witty and idiosyncratic. His insight into the cuisine is spot on and his recommendations well worth following (if you can afford to!)
The publishers have made it quite a hard book to read - with narrow pages meaning it is hard to open out without cracking the spine.
That said, it is well presented and as comprehensive a guide as you are likely to find.
Worth grabbing a copy if you are heading to that part of France.
It is a very comprehensive exploration of the different towns and villages - with the focus on the food and wine - with snippets of history and local colour there to help get a feel for the place.
His writing is warm, witty and idiosyncratic. His insight into the cuisine is spot on and his recommendations well worth following (if you can afford to!)
The publishers have made it quite a hard book to read - with narrow pages meaning it is hard to open out without cracking the spine.
That said, it is well presented and as comprehensive a guide as you are likely to find.
Worth grabbing a copy if you are heading to that part of France.
1 of 1 people found the following review helpful
Format:Paperback
It seems Mr Downie scornfully disregards any cuisine other than classic Bourgogne fare. Heaven help you if you wish to serve "scallop carpaccio" or other non-indigenous stuff. And for Pete's sake, don't be a "bobo", whatever that is. Nevertheless, this book is obviously heavily researched and, apparently, fairly comprehensive. It certainly beats anything else I've seen on the subject of food and wine options in Burgundy. I'm sure I can overcome Mr Downie's prejudices and I look forward to testing the book out on my upcoming visit to the region. What the devil is a "bobo"?
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