The Nordic culinary revolution, which has taken the world of gastronomy by storm, could easily have had its roots in Cistercian Burgundy. Foraging, fermenting, and a focus on well-being through the use of herbs and fresh natural ingredients, were the mainstay of the monks kitchen activities. Mustard had been used for cooking and medicine, long before the Romans introduced the plant to Burgundy, but it was again the monks that turned mustard production into an important activity for the region, which made Dijon famous the world over for its fiery potions. There is now only one artisan mustard maker left in Burgundy. They have been in business since 1840, and are called Fallot, their production plant situated in the centre of Beaune.
Before arriving in Burgundy, French Chef Kevin Roehrig worked for three years at Geranium in Copenhagen, a world class restaurant, leading the way with its innovative organic approach to the use of vegetables, foraged plants and herbs. Kevin’s cuisine is a re-interpretation of the Burgundy classics, applying a lighter touch. And of course, not forgetting the mustard!
Bouef Bourguignon facon Kevin
Pasta made simple - four cheese ravioli
My way to market - a vegetable lovers treasure trove
The flexibility of fermented beetroot
Cooking with mustard