Recommended dining
On another Dijon evening we dine at Restaurant Le Verdi, Place Emile Zola. We share a Salade Chevre Chaud – squares of grilled chevre topped with pine nuts, set on crusty bread over a dressed green salad. Also, a perfectly al dente tortellini filled with ricotta and fresh asparagus sitting on a bed of creamy sauce dotted with petit pois. All washed down with a 500 ml pichet of Pays du Gard Rouge.
- Salade Chevre Chaud
Food Observations Nowadays in France you can’t help but notice a significant amount of “biologique†(organic) food and wine in the shops. Organic wine apparently accounts for 10% of the French market, with consumption growing rapidly.
