Eating Well on your Camping Vacation in Burgundy.

A big white swan approaches expectantly, followed by many mallard ducks. Having no bread to supply, I quickly close the window. Click this link for more articles all about burgundy vineyards. The salon is hunter green, rose and mahogany, with cushty banquettes and vases of fresh flowers.

It is a fine fall day in France, still summer in the afternoons, with nights that supply a crisp reminder of winter to come. A two-hour journey by minivan thru rolling French country had brought us to the medieval city of Auxerre, where La Belle poque and her crew awaited. At the junction of the Canal du Nivernais and the Brook Yonne, Auxerre was a crucial city on the traditional north-south road thru France. It definitely was a large market city for lumber and wine as well as a vital non secular center. Many of us I meet are convinced that camping vacations are still hosted in stormy fields, where food is hard to cook as transportable stoves fail to light in the damp weather. Its a hideous image, but thankfully something that is now a thing of the past as many of Europes quality campsites boasts all sort of hotel style features from eateries to bakeries to quality shops on site. These are some of the appetising treats you should expect whilst camping in Burgundy. The Beef The main beef in the region is the Carollais meat cattle, and as such beef eaters are assured large rich portions. Regularly this may be mixed with fine wines, like in the eponymous boeuf bourguignon, a normal recipe of the area mixing these 2 fine elements with baby onions, bacon and carrots. This style is repeated with lots of other dishes, and if your French isnt that good, look out for the phrase "a la Bourguignonne". Ultimately naturally, there are the snails, and though many folks will turn their noses up at them, the standard escargots are tasty, served as they are stewed with Chablis, carrots, onions and shallots, then crammed with garlic and parsley butter. Barge speed is restricted to three miles per hour on the canals and ten miles per hour on the rivers. Most canals were built in the 19th century, but some are 2 centuries older. As we glide by a rolling patchwork of green hills and beautiful vineyards, lunch is served : quails in crme frache sauce, tuna pasta salad, caprisi salad, fruits, a white Savignon St-Bris and a red Chitry. "This is the last place in Burgundy To read this whole feature FREE with photos cut'n'paste cut & paste this link : burgundy vineyards Carolyn Proctor, Jetsetters Mag Columnist Read Jetsetters Mag at burgundy wine tasting to order travel visit Jetstreams.