A European Cuisine

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.

Cooking Classes

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!

185€ per person to include a tasting lunch

Charolais beef carpaccio with fermented beetroot dressing and wild flower decoration


In the English speaking world, the word ‘mustard’ developed positive connotations, so sayings evolved such as ‘cuts the mustard’, meaning a winning formula, or high standard.

Kevin in the kitchen

Kevin in the kitchen

Cooking classes

  1. Bouef Bourguignon facon Kevin

  2. Pasta made simple - four cheese ravioli

  3. My way to market - a vegetable lovers treasure trove

  4. The flexibility of fermented beetroot

  5. Cooking with mustard

The health benefits of mustard have been recognised since time immemorial. By the Middle Ages, Burgundy, and Dijon in particular, had become famous for the use of mustard as part of a natural, health orientated cuisine. Diluted in a sauce, or in seed form, it adds an additional layer of complexity to a vast array of culinary preparations.

Visit Fallot in Beaune

Dijon Market

The food market Les Halles in Dijon has been at its present location next to the historical centre of the city, since the 1870’s, however a food market has existed here since time immemorial, and is where the monks traded excess production over their own requirements. It is a meeting place for the Dijonais, and the source of all our organic supplies. Market days are Tuesdays, Fridays and Saturdays until about 12.30

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