DIJON
Prefecture of Côte d’Or (21) and the Bourgogne-Franche-Comté region
Population: 161,830 (Dijonnais, Dijonnaises)
Specialities: mustard, blackcurrants, crème de cassis, kir. Burgundy snails, parsley ham, Burgundy truffles, beef bourguignon, gougères, eggs en meurettes, Gaston Gérard chicken, gingerbread and nonnettes. Burgundy wines.
Famous people: Bossuet (cleric and writer), Rameau (composer), Buffon (naturalist), Gustave Eiffel (engineer), Mathurin and Auguste Moreau (sculptors), Canon Kir. Robert Poujade, François Rebsamen (former ministers). Denis Brogniart (journalist). Damien Saez (singer). Geoffrey Bouchard (cyclist).
Sport: Dijon Footbal Côte-d’Or, Jeanne d’Arc Dijon Basket, Stade Dijonnais (rugby), Rugby Féminin DB, Dijon Métropole Handball. Dijon-Prénois motor racing circuit.
Culture and festivals: Zénith, Grand Théâtre, La Vapeur (contemporary music), Théâtre des Feuillants. Cité de la Gastronomie. International Adventure Film Festival (autumn), Dijon International Short Film Festival, International Food Fair.
Economy: a conference city, the capital of Burgundy is also a green city with a significant service sector, as well as a regional economic hub with a diverse economy, featuring a traditional agri-food cluster (Dijon mustard, Dijon crème de cassis and kir, gingerbread, Lanvin chocolate…) and a renowned pharmaceutical sector. Viticulture.
Labels: the city’s historic centre is the second component of the Burgundy vineyard climats, listed as a UNESCO World Heritage Site since 4 July 2015.
Websites / FB / Twitter / Insta: www.dijon.fr / www.destinationdijon.com
FOOD
Dijon mustard
As a wine-growing region, Burgundy was ideally situated to supply new wine or vinegar to the mustard makers who were settling in increasing numbers in Dijon. This former coal-mining region is well-suited to the cultivation of strong, pungent seeds. Mustard soon became a true Dijon institution, its production regulated by an ordinance of 10 August 1390. In 1634, the first official statutes of the guild of vinegar and mustard makers of the city of Dijon governed the trade.
In the 18th century, the discovery of verjus (grape juice harvested in Burgundy) further enhanced the quality of this fine product. Dijon mustard is made from brown mustard seeds (Brassica juncea), vinegar, salt and citric acid. It accompanies all meats and can be used in mayonnaise to add flavour and help it ‘set’. Today, 80 pc of the mustard seeds used in its production come from Canada and Eastern European countries.
The name Dijon mustard is not a protected designation of origin, meaning the term is not legally protected. It refers to a method of production and a type of mustard rather than a product whose origin and ingredients are linked to a specific region.