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Honestly, there is a bit of a pride fight in France between the butter cuisines at the North of the Loire river and the olive cuisines at the South of the Loire. So it might not be that much against the idea of make the dish vegan.
Still that useless, stupid pride. I cook burgeondy dishes with olive oil whenever I feel like it and it is still very good. Not quite the same taste but delicious nevertheless.
That’s interesting information, thanks!
Your welcome (^_^)
Have you had a chance to try one of their anices?
Yeah, they’re great. I love Burgundy.
But it’s a long trip from western Germany, that’s why I don’t go as often as I’d like to.