Burgundy
Burgundy on a Plate
Private Wine and Gastronomy Guide · Burgundy, France
Credentials
WSET Level 2 · Le Cordon Bleu London · French degree
Languages
English · French
Tour style
Private only
Burgundy on a Plate has operated since 2005. Sue is bilingual (English and French), trained at Le Cordon Bleu London, holds a WSET Level 2, and has spent two decades working with the food and wine culture of the Côte de Beaune and Côte de Nuits.
The distinguishing feature here is the lens. Where most guides work through wine and arrive at food as an afterthought, Burgundy on a Plate treats gastronomy and wine as the same conversation. The region's cuisine and its vineyards grew from the same soil and the same culture. A guide who understands both can build a day that reflects that.
This is a strong option for travelers who want Burgundy's food culture taken as seriously as its Grand Crus, with a guide who's as well-versed at the table as she is in the cellar.
Twenty years in the region has produced relationships on both sides of the glass. The estates and producers on these itineraries are selected for quality and access, not profile.
- Private Côte de Beaune and Côte de Nuits estate visits away from the main tourist circuit
- Food and wine pairing experiences with small producers not accessible through standard booking platforms
- Bilingual access to winemakers and vignerons in French
- Gastronomy itineraries combining private cellar visits with regional cuisine at the producer level
Burgundy on a Plate works on private itineraries only. Contact is by inquiry; pricing is not published and varies by program. Given the food and wine focus, it's worth indicating your interest in gastronomy alongside wine when you reach out — the itineraries can go deeper on either side depending on what you're looking for.
Private visits only · By inquiry
Burgundy on a Plate
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This operator was personally evaluated by Michelle Ryan: WSET Level 3, French Wine Scholar, IATA Certified Travel Advisor. Vetting criteria: guide credentials, access to producers not available through public booking platforms, and knowledge intake process. Not every operator we evaluate makes it onto this site.