1. Researching a trip to Burgundy, I recently came across this review of a book: (http://reignofterroir.com/2010/03/08/...) — it’s David Downie’s brand new (2010) and latest “Terroir” guide — “Food, Wine, Burgundy.”
Roughly the size of a thick Green Guide (450+pages), it’s an opinionated, lively, and beautifully photographed celebration of the small scale wine producers, regional restaurants, bistros, inns, and food shops of the vast Bourgogne — the kind of countryside places we like to patronize. (I’ve already noticed some dining favorites of ours in four of the book’s many recommendations — “Les Deux Ponts” in little Pierre-Perthuis; “Laroche Wine Bar” in Chablis; “Café St. Martin” in Chapaize; and “Le Relais de Flavigny,” in Flavigny-sur-Ozerain — and this makes us trust the rest of the book’s recommendations.) I suspect that other readers of this forum will find this book useful . . . .
2. That said, right now I’m specifically looking for solid, basic regional cooking recommendations in/ around the Morvan, between Vézelay & Autun, and would be pleased to receive suggestions . . . .