The Blog
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This is where we work it out: routes and rhythms, the ethics of a cheap flight, the right way to miss a train. If it lands, Mise en Place is the same voice once a month, and the My Life in Burgundy waitlist is open.
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The Apéro Scale
(5 minute read)
In France, the word apéro covers everything from a glass of rosé before dinner to fifty people in a garden at midnight. Here is a Beaufort-style scale for telling them apart by what is on the table, what is in the glass, and whether anyone has plugged in a grill. Plus the Burgundy spread of gougères and jambon persillé, the three cassis drinks, and a word on the pace.
The Two Weeks Burgundy Goes to Work
(9 minute read)
The vendange is the two or three weeks when Burgundy stops being a wine region and becomes a farm racing the clock. We picked Pinot Noir for a Givry domaine in 2025: the clippers, the hills, the long lunch, the paulée at the end. Here is what the harvest involves, why premier cru is still cut by hand, and what it means for anyone visiting Burgundy in September.