Available for purchase at the hotel: Campari, special and limited edition, aged in bourbon, tequila, and rum barrels.

Burgundy cheeses

Why not take advantage of your stay in Burgundy to discover some of the region's many cheeses?

Epoisses

Epoisses was invented (around the 16th century) in the village of the same name located in the department of Côte d'Or, but it is now mostly produced throughout the department.

This soft cow's milk cheese is matured for a minimum of 4 weeks and its rind will be regularly rubbed and washed with Marc de Bourgogne, which contributes to giving it a unique taste.

Its Protected Designation of Origin (PDO) since 1996 certifies its quality and preserves the know-how that makes Epoisses so tasty.

The Epoisses is quite spicy on the palate, its fruity taste is also salty and its slightly alcoholic rind with Marc de Bourgogne.

To enjoy it optimally, it is generally necessary to wait until April (until December) when the grazing periods begin.

The Abbey of Citeaux

Exclusively produced at the Abbey of Cîteaux located in the Côte d'Or department in Burgundy-Franche-Comté, Abbaye de Cîteaux cheese is one of the few to still be produced according to the monastic traditions of the Abbey where it was invented. Certainly some parts of the production have been automated, but it is still the monks who carry out the refining by hand for a minimum of 2 months.

It is very famous internationally (especially in Tokyo, Dubai and Cape Town) and in 2017 won the title of best cheese at the Tokyo competition.

Cîteaux Abbey is also a soft cow's milk cheese with a washed rind. Often compared to Reblochon, it has more pronounced fruity notes and a very creamy paste.

The Monastic label enjoyed by Abbaye de Cîteaux cheese attests to production exclusively carried out in a monastery under the responsibility of the monks.

Brillat-Savarin

Unlike Epoisses, Brillat-Savarin is much smoother on the palate. It is a triple cream made from cow's milk and with a soft paste.

Invented in Forges-les-Eaux in Normandy, it was also produced at the time in Burgundy and Seine-et-Marne.

However, its IGP label, obtained in 2017, only retains an area including Burgundy and part of Île-de-France as production sites.

The particularity of Brillat-Savarin is its extremely melting taste and its flowery rind covered with a light white down, making it even smoother.

Whether mature or fresh, Brillat-Savarin can be enjoyed as desired.

Chaource

Originally from Chaource in the Aube in the Grand-Est region (Alsace, Lorraine, Champagne-Ardenne), the Chaource is today mainly produced in Avallon and Sens (Yonne) located in Bourgogne-Franche-Comté but also in its department of 'origin the Aube.

A soft cow's milk cheese , Le Chaource resembles Brillat-Savarin in appearance but their flavors are different.

The most notable is that the Chaource will be systematically matured for at least 14 days while the Brillat-Savarin can be enjoyed fresh, so it has a slightly stronger taste.

It is also very melting, has a tasty creamy side that forms on its outline and we can find subtle flavors of hazelnuts.

The Chaource has a flowery rind, it is covered with a light white down (called flower) very pleasant on the palate.

Since 1996, it has had a Protected Designation of Origin (PDO).

Goat cheese

Saône-et-Loire in Burgundy-Franche-Comté is not lacking in variety compared to its cheeses made from goat's milk.

Whether Racotin, Saint-Vincent, Charolais, Mâconnais, Satonnay, Autun, Bouton de culotte or Clacbitou, there is something for everyone.

The region's goat cheeses are all soft and have a bloomy or natural rind, easily recognizable by their small cylindrical shape.

All are slightly alike with very often a slight goat taste in the mouth which gains in intensity over time accompanied by aromas specific to different goat cheeses.

Charolais, Racotin and Clacbitou are very similar in taste with light aromas of hazelnuts while Mâconnais and Saint-Vincent are more acidulous. The Panty Button meanwhile will have a more characteristic peppery flavor.

Thus ends our tour of some of the most popular cheeses of the region, but do not hesitate to go and discover others such as Saint-Florentin, Affidélice, Aisy Cendré, l'Ami du Chambertin. or the Délice de Bourgogne.

Cluny

Created in 910 and famous for having been one of the high places of Christianity thanks to its abbey, the medieval city of Cluny is a must-see in the region.

In addition to the abbey of Cluny classified as a historical monument, its great historical past has left it with many monuments, notably old bell towers, towers and even the stud farm where splendid vintage horse-drawn vehicles are kept.

In addition, the surrounding forests will offer you a good setting for your walks and hikes, both on foot and by bike.

The abbey is located about 25 km from Viré.

Cormatin Castle

A few kilometers from Cluny, you can visit the splendid Château de Cormatin and its flower gardens full of boxwood sculptures.

Its Renaissance interiors will delight lovers of architecture and history while its outdoor labyrinth will amuse young (and old)

Built in 1606, the Château de Cormatin has been listed as a historic monument since 1862 and is located more or less 25 km from Viré.

Medieval village of Brancion

Still not far from there is the medieval village of Brancion, famous for its fortified castle built in the 12th century of which only vestiges remain today.

It is a place filled with history dating back even to the Bronze Age. It was a hotbed of resistance for the Catholic League in the 16th century before being captured and then sacked.

Fortunately, tedious restoration work has been carried out for decades to allow Brancion to continue to share its history.

Compared to Viré, the medieval village of Brancion is about twenty kilometers away.

Lamartine Road

For your hikes, do not hesitate to cross the Lamartine road dedicated to the poet, writer and politician of the same name.

Crossing several towns of Saône-et-Loire over 60kms, this route will give you a good overview of the region made up of vineyards, forests, rocks and mountains.

You will see the house of Alphonse de Lamartine located in Milly-Lamartine as well as many castles including winegrowers' estates.

You can join the route of the Lamartine road about twenty kilometers from Viré.

Wine hamlet in Romanèche-Thorins

Created by Georges Duboeuf in 1993, the Hameau du vin is a museum dedicated to vines and winemaking.

In addition to learning the secrets of making prestigious Burgundy and Beaujolais wines, you will of course be able to practice and taste excellent wines such as Pouilly-Fuissé, Saint-Véran, Saint-Amour, etc.

The hamlet of wine is about thirty kilometers from Viré.

Castle of Berzé le Châtel

Created in the 10th century at the beginning of feudalism, at the same period as the abbey of Cluny, the castle of Berzé le Châtel was, among other things, a strategic place of defense during the Hundred Years War before being abandoned and left in ruins.

It was subsequently completely rebuilt and is now accessible to the public.

You will be able to visit many rooms from the Middle Ages such as medieval rooms, prisons, the guard room, the weapons room or the chapel from the Carolingian period.

The castle is located about 20 km from Viré.

The rock of Solutré

Dominating the surroundings, the rock of Solutré will offer you a breathtaking view where you can sometimes see the Jura or Mont-Blanc in the distance.

It is above all a prehistoric site dating from the Paleolithic period, occupied by humans for more than 55,000 years. Numerous archaeological excavations have been and still are carried out on this site in order to enrich the collection of the prehistoric museum located at the bottom of the Solutré rock.

Finally, this is where Pouilly-Fuissé was born, one of the most famous white wines in the region.

The Solutré rock is less than 30 km from Viré.

Royal Monastery of Brou in Bourg en Bresse

On the other side of the Saône, in the Ain, there is a place that should not be missed: the Royal Monastery of Brou. Capital of the former Duchy of Savoy, it was built by the famous Margaret of Austria, Duchess of Savoy.

It is a marvel of Gothic art from the beginning of the 16th century, classified as a historical monument.

Do not hesitate to visit the monastic buildings such as the cloisters, the church, the refectory as well as the princely tombs composed of sublime decorations carved in noble materials (white Carrara marble, black stone from Switzerland and Belgium, etc.) .

Brou Monastery is 50 km from Viré.

Good visit !

Beef Bourginon

Made up of pieces of beef meat and a Burgundy red wine sauce, Burgundy beef is cooked in a casserole dish with onions, garlic, bacon or bacon.

Burgundy being best known for its beef (especially Charolais) and red wine, boeuf bourguignon which combines the two is the emblematic dish of the region.

The secret of its delight lies in the quality of the beef and its cooking. This one is seized, singed then cooked on low heat. The cooking is very slow and should last several hours, so your beef will be as tender as possible.

It can usually be served with gratin dauphinois, potatoes, carrots or even with pasta.

Burgundy snails

Iconic dish of the region, the famous Burgundy snails help to promote French gastronomy internationally.

Traditionally prepared in their shell, Burgundy snails are covered with butter, parsley and garlic before being put in the oven. Their delicate and subtly grassy taste make them an ingredient highly prized by great restaurateurs around the world.

The recipe for the Burgundy snail was actually designed in 1814 during a meal between Talleyrand (Napoleon's steward) and Tsar Alexander I.

The snails of Burgundy are unfortunately very little produced in France nowadays because of their success and probably pesticides, they are mainly imported from the countries of Eastern Europe.

Note: the only species consumed as a Burgundy snail are Helix pomatia (for the most part), Helix aspersa (large-grays and small-grays) and also Helix lucorum.

Burgundy truffles

The Burgundy truffle (Tuber Uncinatum) resembles its cousin Tuber Aestivum, also called summer truffle. Both possessing light and subtle aromas of hazelnuts, the Burgundy truffle still has a more pronounced flavor and a darker flesh.

Due to its volatile aromas, Burgundy truffles are generally eaten raw or lightly cooked.

The easiest way is to sprinkle lightly with Burgundy truffle shavings on your dishes such as your omelets, gratins, pasta, salads, etc.

Burgundy truffles are generally harvested from mid-September to the end of December. It fears strong heat, which is why it is now cultivated mainly in Italy or in the countries of eastern Europe. There are still a few producers in France but it is a minority.

To ensure that you have the best Burgundy truffles, they must have a very regular marbled flesh, be very firm. The penknife, which consists of removing part of the truffle in order to see its flesh, is systematically carried out by the producers in order to be able to observe precisely the state of maturity of the truffle and to rule out those which are frozen or crooked.

Parsley ham

A Burgundian specialty dating from the 12th century, parsley ham is exclusively produced in France. Prepared at the base in Côte-d'Or near Dijon, parsley ham was a dish served on the occasion of the Easter celebrations.

To produce it we use the most noble pieces of the thighs and shoulders of the pork: the ham or the blade.

After stripping it off, the meat will be cooked in a flavored broth (garlic, onions, shallots, thyme, bay leaf, rind, etc.) containing Burgundy wine and to which veal or pork trotters will have been added to extract the gelatin and help make the jelly stuffing.

Burgundy nonnettes

The delicious Dijon nonnettes are the region's most famous cakes.

Composed of gingerbread, honey and generally filled with orange marmalade, you can find something for all tastes, whether it is blueberry, apricot, raspberry, etc.

For history, nonnettes were created in the Middle Ages by nuns (hence the origin of the name of cakes) who usually sold them to travelers.

Burgundy hotpot

A traditional dish of Burgundy cuisine, the Burgundy hotpot mixes vegetables, meats and cold cuts.

This hotpot, generally consumed in winter, is prepared with pork in various aspects (head, breast, ham, bacon, shank, etc.) and vegetables (potatoes, cabbage, turnips, carrots, etc. ).

Cooking consists of stewing meat and vegetables cut into pieces. The broth is then set aside to accompany the meat and vegetables served on the side.

Eggs meurette

Finally, to end our tour of Burgundy cuisine, the famous eggs meurette are prepared with poached eggs accompanied by the same sauce as the beef bourguignon, do not hesitate to use your leftover sauce from the day before!

For the poached eggs, you can either serve them directly cooked in the sauce so that they soak up its flavor, or cooked in water and then served with the meurette sauce. It is above all a question of taste.

They are usually served with bacon, onions, shallots or mushrooms in butter and you can enjoy them with garlic toast as is often done.