There is an abundance of famous chefs and restaurants in the Beaujolais region, each of which has
a least one exclusive recipe high in local flavour. The dishes in themselves have very evocative
names such as 'caillettes de sanglier mariné au Côte de Brouilly' (a type of wild
boar black pudding marinated in Côte de Brouilly) at the Mont Brouilly in Quincié
or 'Lotte à la fondue de poireaux' (burbot with melting leaks) at the restaurant du Vieux
Moulin in Alix.
Allow us to tempt you with a sausage cooked in grape pomace (what is left when the grapes have
been pressed) served with country bread, fresh butter and a light Beaujolais-Villages.
Beaujolais sabodet is presented sliced coated in sauce with a garlic croutons. This is a type
of sausage that was created by the master pork butcher René Besson from Saint-Jean-d'Ardières
aka 'Bobosse'!
A dish which is not as fattening but just as tasty is Saône tench in Beaujolais, an old
country recipe. For this you need two big tench, a good bottle of Beaujolais and a few extra ingredients
like garlic, onion, bouquet garni and mushrooms.
A "must" to finish is the one and only Beaujolais rib-steak. Wet with a robust Beaujolais
with parsley, thyme, bay and cognac.
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