In this honey-coated biscuit, master chef Bernard Loiseau saw "health bread" and exclaimed: "This is the land and the product! This is both the whole of France and my dear Burgundy!"
From China to Burgundy
Gingerbread was known back in antiquity, but its current recipe appears in China under the name Mi-Kong in the 10th century. A great traveller, it was one of the food rations of the rugged horsemen of Genghis Khan, and would be passed on to the Arabs. It was during their time in the Holy Land that the Crusaders got hold of it and brought it back home with them. It is claimed that this cake, called "Boichet" in the Middle Ages, was introduced to Burgundy by Duchess Marguerite of Flanders during her marriage with Philippe le Hardi ... unless it was brought back from Courtrai by her grand-son, Duke Philippe Le Bon.
Dijon Gingerbread
It’s with Bonnaventure Pellerin, "gingerbread seller and publican" in Dijon in 1702 that we see the word "gingerbread" (pain d’épices) appear. Renowned for its finesse, it soon found itself an audience of food lovers, and there were up to 12 factories making it in Côte d’Or.
The House of Mulot and Petitjean is the last house of master Dijon gingerbread makers. It occupies a beautiful old half-timbered house on Place Bossuet in Dijon. In Beaune, you will find the famous 100% handmade gingerbread and specialities such as “nonnettes” (small gingerbreads with a jam-filled centre) or “glacé mince”, iced gingerbread with sugar, in the lovely Mulot and Petitjean shop, on Place Carnot.
The House of Mulot and Petitjean is the last house of master Dijon gingerbread makers. It occupies a beautiful old half-timbered house on Place Bossuet in Dijon. In Beaune, you will find the famous 100% handmade gingerbread and specialities such as “nonnettes” (small gingerbreads with a jam-filled centre) or “glacé mince”, iced gingerbread with sugar, in the lovely Mulot and Petitjean shop, on Place Carnot.
In the kitchen
Gingerbread is something of a “memory trigger” for Burgundians: it evokes childhood, memories, affection... It is especially eaten in winter during the Christmas holidays.
In cooking, it goes perfectly with a range of foods, whether savoury or sweet, such as foie gras, goat’s cheese, chicken, trout, as well as figs and rhubarb.
In cooking, it goes perfectly with a range of foods, whether savoury or sweet, such as foie gras, goat’s cheese, chicken, trout, as well as figs and rhubarb.
