A 40 km south of Dijon, this small town, ringed like a drum by its ramparts and bastions, and is still in the early 21th century the center of the Burgundy wine trade. In its venerable wineries ripen nicely nectars called "still wine".
Parliamentary capital in the fifteenth century in the duchy of Burgundy, which prefigured Europe, this city of art and history shows all the spiritual, cultural economic and soon a province in the heart of Europe.
On the ramparts, a Hotel Dieu never ceases to redeem the "sins" of a great servant of the "state Bourguignon": Nicolas Rolin. This famous site visited by over 400,000 people each year, boasts justly of a masterpiece of Flemish painting: the altarpiece of the Last Judgment attributed to the painter Rogier van der Weyden.
In a city where you can still wander, we discover a ducal palace converted into a museum of wine and located between Paradise Street and the Rue d'Enfer - it does not just happen! -. Emerging from the same street, coincidence?, The gaze is on the collegiate basilica of Our Lady, youngest daughter told of the Abbey of Cluny.
And still, to homes in mansions, a whole society scrolls, aristocrats of the sword or dresses, but also merchants and notable artists, Felix Ziem painted Venice ... and Jules Marey invents itself as one of the fathers of cinema.
A vineyard has 580 hectares of red wines from the Pinot Noir. An exceptional domain which 320 hectares in the first vintage (the largest surface first thought of all the coast). Firm, frank, colorful, full of fire and bouquet, soft, these are the wines Beaune. The Duke of Clarence sentenced to death by his brother the king of England exclaimed: "I wish to be drowned in a butt of wine Beaune that my death is effortless and good". What better promotion ...
Gastronomy is an integral part of the life of a Burgundian. Fine dining, full of tradition and innovation.
A good table is carefully balanced: the puffs and cheese appetizers around a Kir to whet the appetite. A marbled ham or Burgundy snails, or eggs in red wine sauce make a delicious entry. Then comes the beef bourguignon, coq au vin, quail at the vineyard, the Burgundian stew, ham with wine lees. All these casseroles agree so well with the wines of the region.