Originating in the 16th century from monks in the village of the same name, Epoisses, Burgundy's signature cheese, was a hit at the court of Louis XIV and a favorite of Napoleon Bonaparte.
Below: the region's ubiquitous white Charolais cattle, esteemed for their flavorful beef; a chalkboard outside a Paris bistro indicating its tartare de boeuf is Charolais, a measure of highest quality
- Tomorrow: Black gold -
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