Thursday, September 13, 2012

Burgundy: Behind the Scenes

From The Blender:
When our team traveled to Burgundy in search of inspiration for this month’s theme, we wanted to bring the region back to the home cook’s kitchen. The idea of “a cook’s tour” was born: we revisited the area’s enduring classics, exploring at the same time its fresh, seasonal, artisanal approach to cooking. We spoke to our food development lead Travis Rea to get the scoop, and he walked us through the highlights of the team’s visit to France.

In Burgundy, preparations are simple and people know where their food comes from. Food and other products aren’t just “made in France” — they are made of France. (Read entire post.)

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