Burgundy is famous for its wines, but also for its gastronomy: Dijon mustard, ‘crème de cassis’, gingerbread and, of course, the ‘bœuf bourguignon’. The latter is a dish composed of pieces of beef cooked in a red wine-based sauce, with a garnish of onions, garlic, and bacon. It is traditionally served with steamed potatoes and carrots. Another typical Burgundian dish, the ‘pâté-croûte’, often served as an amuse-bouche, has become a prestigious and sought-after dish, adorning the menus of the greatest restaurants.