"Casse-croûte" Traditionnelle Weinlese-Brotzeit wie im Burgund

A hearty casse-croûte in the Burgundian tradition—paired with four select wines from Burgundy.

A delightful break, just like in the vineyards of Burgundy

When the grape harvest is in full swing in Burgundy, a casse-croûteis simply a must—a hearty meal that brings winemakers and harvest workers together. Today, I invite you to discover this special tradition of my homeland—paired with four select wines from Burgundy.

The grape harvest is much more than just picking grapes. It means long days among the vines, working together, laughing, and sharing meals around the table. It’s precisely these moments that make the vendange something truly special every year.

The recipes I’ve prepared for you today come from the book *La Cuisine des Vendanges*. It preserves the traditional dishes of the grape harvest, as they’ve been passed down for generations in families and on the vineyards of Burgundy—simple, authentic, and full of flavor.

Embark on this little culinary journey and discover just how closely wine and cuisine are intertwined in Burgundy. The four selected wines complement the dishes and tell their very own stories—about the people, the vineyards, and the unique landscape of my homeland.

Bienvenue—and a warm welcome to a little piece of Burgundy, right in the heart of Munich!