For our 2024 Winter Series, we journeyed to Burgundy for Bastille Day. We hardly need an excuse to cook from France’s many distinct cuisines, but their national holiday provided just that.

Over two weeks, we offered three dishes that were guaranteed to add a certain je ne sais quoi to the winter kitchen. From an oxtail French onion soup, Boudin Noir with spiced apple and the Pièce de Résistance: a whole salt-dough baked chicken, all dishes were designed to transport you to the vineyards of Burgundy, glass of Pinot Noir in hand.

Salt Dough Whole Chicken

A salt crust is a method used in France to delicately roast poultry. The crust traps in all moisture and flavours the meat deliciously. Here, we wrapped a whole Bannockburn chicken in a salt dough seasoned with herbs de Provence. This herb mixture was made with rosemary and thyme, infusing the chicken with a delectable earthiness

Smoked Boudin Noir with Spiced Apple

Boudin Noir is a type of classic French charcuterie. A mixture of rare breed pork, apples, brandy, cream, cinnamon and mace is made into a coil and then smoked over German beechwood. It’s deeply fragrant and savoury. Sear on both sides in a hot pan and serve it with Dijon mustard and cornichons with a glass of cider for an apéritif. If you’re feeling particularly adventurous in the kitchen, you could even make an onion tart tatin to have alongside.

Oxtail French Onion Soup

Our take on the classic French onion soup used O’Connor Beef oxtail for extra lusciousness. We added it to a braise made with onions caramelised slowly in butter for hours, our beef stock, Madeira and fresh thyme. We recommended serving this in oven-proof bowls, topped with baguette slices and shavings of Comté, baked until the cheese is golden and bubbling.