On the way from Sainte-Sabine to Semur-en-Auxois, Burgundy in France on Sunday, we stopped at two picturesque locations.
First was Châteauneuf, a medieval town with 12th century fortress and Morvan mountain range in the background.
Second was Château de Commarin, which has been passed down through 26 generations of the same family.
Here we were treated to a charcuterie board of regional delicacies including cheeses and Jambon Persillé du Morvan or ham cured with garlic and parsley.
Friend: When are you returning to Melbourne?
Jerrie: Never.
We were then unceremoniously photobombed by a French cow.
Upon arriving in Semur-en-Auxois, we checked into Hotel Les Cymaises which has charm, stellar service and comfortable beds.
We then went for a walk around the fortified town distinguished by its red roofs and gothic church.
Some of the best experiences while travelling are impromptu.
Discovering La Rumeur bar and restaurant, whose mantras are fresh produce and good humour, is a case in point.
Dinner was an Omelette Jambon Fromage avec salade et frites maison or a ham and cheese omelette with salad and skin on fries.
It is noted that the omelette was one of the fluffiest and the cherry tomatoes in the salad were as sweet as can be.
Dessert was Brioche Perdue avec caramel et glace vanille or French toast with caramel and vanilla ice cream.
Words cannot describe how delicious this was.
On Monday, we visited L'Abbaye de Fontenay or Fontenay Abbey within a stone's throw of Semur-en-Auxois, founded in 1118 and the oldest preserved Cistercian abbey in the world.
Afterwards, we went to nearby Château de Bussy-Rabutin, a castle with medieval and renaissance architecture from the 12th Century.
Dinner was at Aux Vieux Pavés in Semur-en-Auxois with a focus on good, local dishes.
We ordered Jérôme Massé Coteaux de l'Auxois from the list uniquely featured on a wine bottle.
Main course was Boeuf Bourguignon, a traditional Burgundy beef stew braised in red wine, stock, vegetables and bacon.
Dessert was Le Pavé Semurois, another typical Burgundy dish of gingerbread, with the theatre of being flambéed in digestif Marc de Bourgogne.
Château de Commarin
Route départementale
21320 Commarin Burgundy France +33 03 80 49 23 67 commarin.com @chateaudecommarin
Hotel Les Cymaises
7 Rue du Renaudot
21140 Semur-en-Auxois Burgundy France +33 80 97 21 44 hotelcymaises.fr
La Rumeur
14 Rue Buffon
21140 Semur-en-Auxois Burgundy France +33 80 92 16 05 larumeur21.fr @larumeur21
Aux Vieux Pavés
4 Rue du Vieux Marché
21140 Semur-en-Auxois Burgundy France +33 80 92 27 45 restaurant-aux-vieux-paves.com
@auxvieuxpaves
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