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▻ Burgundy Cuisine
Rosi Hanson talks to Sarah Kemp on how menus have changed in Burgundy, from hearty Burgundian fare to lighter dishes featuring more local produce. They discuss the catalysts for change, including oeno-tourism, grower wines and Asia.
Find out more at wine-conversation.com.
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By The Wine Conversation
4.9
1616 ratings
Rosi Hanson talks to Sarah Kemp on how menus have changed in Burgundy, from hearty Burgundian fare to lighter dishes featuring more local produce. They discuss the catalysts for change, including oeno-tourism, grower wines and Asia.
Find out more at wine-conversation.com.
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