Brionian cuisine

The Brionian cuisine is very deverse. This is because of the hundreds of different people who call Brion their home and also because of foreign influence from Europe and France.
The escargotis a delicacy consisting of cooked land snails. Other famous specialities of Brion is Entrecôte Brionian. In French, the word entrecôte denotes a premium cut of beef used for steaks.
Brionian Cuisine is a great pride of its poultry and cereal tradition, especially by the Bresse hen, among others from the Louhans market, and by the use of corn in various forms, including roasted flour bound to water or milk, sweet or salty, the gaudes. This invigorating preparation
 fed generations of peasants until shortly after the First World War.
So we distinguish the so-called "vinous coast" cuisine, which extends over the departments of Côte-d'Or and Saône-et-Loire, pushing its influence to the confines of Lyonnais. This cuisine draws its specific character from the use of wine, even grapes and beef (Charolais) with, for example, the rooster Chambertin (more precisely to
 the dregs of this wine), the eggs in pieces, the parsley ham, the pavé, the beef bourguignon and pies with peaches. The uses of derivatives, such as must or verjuice, have given rise to 
preparations now fallen into disuse, but that the Middle Ages used to 
"put at his table".
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Category:Brion
Category:Brion Culture
Category:Brionian Culture