Dijon Gingerbread

Time for Christmas dinner!
Savour our locally inspired – from Burgundy- selected recipe.

Dijon Gingerbread

To end our Christmas dinner with a sweet note, you will also find the recipe of the genuine Burgundian dessert: the famous gingerbread. It appeared in the 14th century in the Burgundian capital city Dijon and was appreciated by Henry IV. Indeed, the French king wrote a note in 1595, about the savoir-faire of Dijon pastry chefs. So, try the recipe, and feel as a king!

The tasting

Garnished with candied fruits, it is a tasty dessert and you will be delighted with its spicy flavors.
Without candied fruit, it can be enjoyed simply buttered at breakfast or tea time. It is also very common in France to use gingerbread as an accompaniment to savory dishes, especially the famous foie gras.
It is recommended to be patient before eating as it actually improves over the first 2-3 days.

• Honey 250g
• Flour 200g
• Baking powder 10g
• Brown sugar 50g
• Water 2 tablespoons
• Egg 1
• Salt 1 pinch
• Mixture of spices (cinnamon, ginger, clove, nutmeg) 10g
• To decorate: candied fruits of your choice, star anise, cinnamon stick…

The recipe

> Preheat the oven to 350 degrees F (180°, thermostat 6-7).  Butter and flour your pan.
> In a large bowl, dissolve the honey in hot water.
> add flour, and whisk vigorously to avoid lumps
> add baking powder, brown sugar, egg and salt – whisk again
> add the spices
> Pour the batter into the prepared pan
> Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
> Remove from oven and let cool slightly before removing from the mould.

This cake will keep for about 2 weeks. It doesn’t need to be stored in the fridge. Just keep it in an airtight tin or wrapped in plastic.

Passages Secrets wishes you Bon appétit

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© Alain DOIRE / Bourgogne-Franche-Comté Tourisme

Roast capon with foie gras stuffing

Time for Christmas dinner!
Savour our locally inspired – from Burgundy- selected recipe.

With Christmas approching here is a great opportunity to reveal a culinary specialty traditionally served on this festive occasion.
The most important occasion in France, Christmas brings the whole family together for a warm and tasty dinner.
As the main French region for the production of exceptional poultry, its famous capon brings a bit of Burgundy to many French Christmas tables. Remembering its generous aroma and tasty roasted flavor from last year’s Christmas – I couldn’t help sharing the recipe with you.

Roast capon with foie gras stuffing

Ingredients – Servings: 8  
For a capon of at least 3kg

Stale bread 150 grams
Milk 20 cl
Finely chopped onions 125 grams
“Bayonne” type ham 150 grams
Sausage meat 150 grams
“Mi-cuit” foie gras 150 grams
White pudding (sausage) 2
Eggs 2
Oil 1 tablespoon
Butter 150 grams (50 g per kg of capon)
Armagnac (or Cognac) 2 tablespoons
Chopped parsley 1 tablespoon
Sugar 1 tablespoon

Preparation: 45min  –  Cooking: 4h20

  1. The stuffing:

> Wet the bread with the milk.
> chop the onions, and Sauté the onions until translucent, about 2 minutes.
> Take the rind off the ham and chop it coarsely.
> Take the skins off the white sausages and cut them into cubes.
> Also cut the foie gras into cubes.
> Squeeze the milk out of the bread and crumble it coarsely,
> Chop the parsley.
> Mix all the ingredients together in a bowl with the sausage meat, the eggs, the Armagnac and the sugar.
> Season with salt and pepper. Mix well.

  1. Roast capon

> Preheat the oven 400 F (220°C).
> Season the inside of the capon with salt and pepper.
> Fill the cavity of the capon with the stuffing. Sew it closed with cooking twine and then truss it.
> Put the capon in a large oven pan,
> Generously coat it in butter, add salt and pepper.
> Put into the oven at mid height and
> Cook 25 minutes per pound, turning the capon from time to time and basting it often with its juice.

  1. Prepare to serve

> Cut the capon by separating the limbs and cutting the breasts into 1 cm thick slices.Place them onto a hot serving dish as you cut them.
> Take out the stuffing and cut it into slices. Place them in the centre of the warm dish.
> Strain the cooking juice, degrease, correct the seasoning and pour into a hot sauce boat.

Ready for dinner. As the recipe contains foie gras, white wine from Burgundy such as  Meursault., Santenay or Montrachet would be a great pairing.

Enjoy your meal!

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Rungis is Europe’s biggest market. Dedicated to professionals, it is the bastion of the Parisian fresh food culture and defends, night after night, the art of food. As the sun goes down, the best products come into this impressive fortress from our many regions. As day breaks, the French je-ne-sais-quoi blossoms. A colorful kaleidoscope that serves the complete food chain, but fresh flowers as well. Rungis is a prestigious showcase of French know-how and culture.

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