The kir is a glass of dry white Burgundy, traditionally Aligoté, coloured purple with a measure of crème de cassis: the apéritif Dijon poured for visitors and exported everywhere.
Where to eat it: 1 restaurant across 1 city.
Crème de cassis was first made in Dijon in 1841 by Auguste-Denis Lagoute, who ran the Café des Mille Colonnes. Mixed with white wine it was drunk locally as blanc-cassis until Canon Félix Kir, mayor of Dijon from 1945 until his death in 1968, made a habit of serving it to delegations visiting the city, and the drink took his name. The classic version uses Aligoté, the region's sharp white grape; made with champagne it becomes a kir royal.
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Common allergens: Sulphites
Tip from the editors. Go easy on the cassis: one part to six or seven of wine keeps it dry; more turns it into a syrup.
L'Un des Sens is a Michelin Selected surprise-menu room on Rue Jeannin in Dijon, near the antiques quarter, with a courtyard terrace for lunch.
OrderThe surprise tasting menu, built around vegetables from the chef's own garden.
TipThe weekday lunch market menu is priced well below the evening surprise menu.
More cities are in research. Want kir covered somewhere specific? Tell us where you want to eat.
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