Burgundy is an entirely edible paradise, a land that is eaten as much as it is drunk.
To appreciate it in its entirety, you have to know how to turn your back on the magnificence of the glazed tiles, on the relentless geometry of the vines interwoven along a narrow strip of hills, on the arrogance of the opulent vineyard residences, to lose yourself in the commoner countryside of Saône-et-Loire.
You will come across woods full of mushrooms, rivers, canals and ponds full of fish, cows in white livery stuffed with grasses from the bocage and, with a little luck (and a good GPS), you will arrive in Charolles.
Marine fantasy
The walk made you hungry, so much the better because there is a restaurant open to you, impossible to miss at the foot of the gilded stone church, on the edge of the Reconce and the Semence.
Frédéric Doucet, 45, presides over the fate of the house which bears his family's name;
he got it from his parents and, with the help of his wife Anne, never ceased to enlarge, to embellish,
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