Beaune harbours a host of excellent restaurants; you'll find many around place Carnot, place Félix Ziem and place Madeleine. Reserve ahead, especially in high season.

Cheese, Glorious Cheese

What else would you pair with your glass of wine but one of Burgundy's Appellation d'Origine Protégé (AOP) cheeses? There are three, all made with cow's milk.

  • Époisses – Invented in the 16th century by the monks at Abbaye de Cîteaux, Époisses is a soft, round, orange-skinned white cheese. It takes a month to make, using washes of salt water, rainwater and Marc de Bourgogne (local pomace brandy), resulting in a strong, creamy flavour.
  • Soumaintrain – Milder than Époisses, Soumaintrain has a spicy burst at the end of a tasting. Similar in appearance to Époisses.
  • Chaource – These elegant little wheels of soft white cheese can be quite fluid when young. A bit like Camembert, they are ideal with sparkling wines.