"Excellent velvety liquor, warm and sweet, which after a flow of molten Burgundy, brings to the palate a note of softness, like a minor trill to end a Bach fugue", exclaimed the Duchess of Clermont Tonnerre, in the "Almanac of good things", a sort of "Michelin" guide under Louis XIV.
Could you wish for a better introduction to Burgundy cassis?

A little history

 Blackcurrant has been grown as a table fruit since 1571. Regarded as a panacea, its cultivation grew to the point where, in 1873, the Côte-d'Or was awash with fruit and contained more than a million blackcurrant bushes spread over 300 hectares. The "Noir de Bourgogne" variety is of an unequalled aromatic quality, just like its other cousin from our region, the “Royal de Naples”.

Blackcurrant in all its forms!

 Blackcurrant comes in almost infinite variety: it’s found in crème de cassis, which differs from liqueur de cassis due to its higher sugar content (250g/L compared to 100g/L), and in the famous "Kir", a mix of crème de cassis and Aligoté white wine. This recipe was attributed to Canon Kir, Deputy Mayor of Dijon from 1945 to 1967, who used to offer this drink to every visitor he received.

In cooking !

 It’s usually associated with melon, meats such as rabbit, duck, game, or clafoutis, crêpes, vacherins and other desserts.
After a meal, sometimes we like to end on a gourmet high note with some “Cassissines”, blackcurrant fruit pastries whose heart, the "rosalio", is a small sweet containing liqueur de cassis. You can find these treats in delicatessens, bakers in the region, and best of all, discover the secrets of its manufacture by visiting the region’s liqueur makers, such as the Cassissium, the museum area of Maison Vedrenne in Nuits Saint Georges, or the Red Fruit Farm in Concoeur-et-Corboin.

Secrets of the perfumer!

Blackcurrant buds are used in fine fragrances, and particularly in the creation of prestigious perfumes such as Amazone, First, Magie Noire, Silence and, above all, the legendary Chanel N°5!