Snails (escargots) are hard to avoid in Burgundy, and the local style of cooking them involves stewing for several hours in the white wine of Chablis with shallots, carrots and onions, then stuffing them with a butter of garlic and parsley and finishing them off in the oven. Other specialities include the parsley-flavoured ham (jambon persillé); hams from the Morvan hills cooked in a cream saupiquet sauce; calf's head (tête de veau, or sansiot); a pauchouse of river fish (that is, poached in white wine with onions, butter, garlic and lardons); a poussin from Bresse; a saddle of hare (rable de lièvre à la Piron); and a potée bourguignonne, or soup of vegetables cooked in the juices of long-simmered bacon and pork bits.
Like other regions of France, Burgundy produces a variety of cheeses. The best-known are the creamy white Chaource, the soft St-Florentin from the Yonne valley, the orange-skinned Époisses and the delicious goat's cheeses from the Morvan. And then there is gougère, a kind of cheesecake, best eaten warm with a glass of Chablis.
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