The Morvan, on the borders of four departments (Côte-d’Or, Saône-et-Loire, Nièvre and Yonne), is a territory with a strong identity. A low mountain region, where life was harsh for a long time, it is now a regional natural park. In the heart of its breathtaking landscapes, you can go on superb hikes, such as the Tour du Morvan, go down the Cure or Chalaux rivers in a kayak, or go paddleboarding on one of the Great Lakes of the Morvan, that of the Settons or that of Chaumeçon. From Vézelay to Saulieu, from Avallon to Château-Chinon, from Bibracte to Autun, the towns and villages of the Morvan bear witness to a very rich history and heritage, from the Gallo-Roman era to the times of the Resistance during World War II.
This strong regional identity is found in the gastronomy of the Morvan. Charcuterie, such as ham and pâté du Morvan, is particularly famous. The Burgundy hotpotthe grated morvandelle and the morvandiau toad are some of the typical dishes of the Morvan cuisine. Today like yesterday, it is a simple cuisine, based on local products, but also tasty and inventive, like the famous restaurant The gold Coast in Saulieu.
For this “gourmet stage” in the Morvan, Loic Ballet receives Blanche Loiseau. Since 2021, she has been cooking at the restaurant The gold Coastin Saulieu (from Relais Bernard Loiseau), made famous by his father. Patrick Bertronhead to The gold Coast, and who worked for more than 20 years with Bernard Loiseau, also tells us about this adventure, which from father to daughter continues in Saulieu. Passionate about cooking, he has just translated a cookbook by an English cook, Mrs Beeton, from the 19th century: Mrs Beeton, the woman who turned English kitchens upside down (Epure editions).
Arnaud Bachelin is also the guest of Loïc Ballet. He is the founder of Tea-ritoriesa tea house specializing in natural teas and precious vintages, and the author of the book The hour of veri-tea (Baker Street). He recently bought the Saint-Martin-du-Bourg church, near Avallon, in front of which he passed every morning when he was little to go to school.
Catherine Troubat tells us about a sweet specialty of the Morvan: the anise dragee. She is president of Anis de l’Abbaye de Flavigny-Troubat in Flavigny-sur-Ozerain, which produces nearly 200 tonnes of dragees per year.
Nathalie Helalhistorian of gastronomy, presents “The gourmet stage on the road to the Tour”.