Home > Magazine Archives > Dec. 31, 2004 - Jan. 15, 2005 Issue > Dining Out
A New Menu for Burgundy
The next generation of chefs is stirring up the staid restaurant scene
Ten years ago, La Bouzerotte was like many other traditional restaurants in Burgundy. It specialized in andouillette sausage, oeufs meurettes and coq au vin. Today, it remains a rustic place overlooking a tree-lined country road that winds past wheat fields outside Beaune.
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