area of 75000 acres and lies to the east of france it stretches from chablis in the north throughout hundreds of small wellknown vineyards there are two popular misconceptions about wines from this area wines from this part of burgundy are fresh fruity and elegant wines from bordeaux are usually heavier unlike bordeaux where large estates are unified under one ownership chateaux not necessarily a castle it means an estate in bordeaux there is still a pattern of small ownership in burgundy each called a domain a domain may include bits and pieces of a number of widely scattered vineyards and the wines are sold under different place names to the amateur this is very confusing so when you see the name of a well reputed winemaker like faiveley this is your guarantee of good wine rather than the name of the place another winemaker may produce wines from the same village which will be totally different the faively estate has some of the most prestigious vineyards in burgundy we started off with a meursault a dry nutty white wine from the cote de beaune and then moved on to my favourite puligny montrachet a fine dry rich white my guests amit and maheka mirpuri also amateur wine buffs loved this too at the winemakers dinner the night before chef joy produced lemonscented barbecued prawns to go with this wine and for the vegetarians a capraccio of sweet peppers mozzarella and roast tomatoes with truffle vinaigrette and shaved parmesan however for bombay times he whipped up veal medallions with panfried foie gras and a wild mushroom ragout and for the vegetarians feta cheese galette with sauteed creamed spinach all the dishes went superbly with the puligny but i think we at the cook in had the edge over the winemakers dinner amrit and maheka turned out to have pretty sophisticated palates amrit is in real estate development and is into mainly continental food his favourite dish is the cripsy lamb at the golden dragon maheka a slim and trim fashion designer is extremely health conscious she prefers light oilfee dishes and pastas and her favourite indian wine is chantilli she also works out two hours a day at the gym the other great burgundies produced by faiveley include a superb chassagne montachet again a dry rich white with in my opinion a little less finesse than the puligny of the reds the mazis chambertin grand cru which was the finale is a large potent red which was unimaginably good with gorgonzola cheese and waltnut bread chef joys recipes at the rotisserie and sea grill the oberoi veal medallions with fois gras 1 portion ingredients veal rounds 2 nos 90 gms each eggplant 12 inch thick slice veal stock 200 ml polenta cornmeal flour 30 gm white wine 20 ml chopped onions 40 gm fresh thyme 1 tsp sliced cepes mushroom 15 gm sliced morrel mushroom 10 gm fresh asparagus spears