Rigodon, a traditional dance from Burgundy, has deep roots in the history of this French region. Originally performed at village festivals and celebrations, this lively folk dance brought communities together to celebrate Burgundian culture. Today, it remains a cherished classic, keeping Burgundy’s rich cultural heritage alive. If you ever have the chance to see a performance, and you’re nearby, it’s definitely worth watching.

But Rigodon is not only a traditional dance; it’s also a classic dessert from Burgundy that reflects the region’s rich culinary history. This delicious dish, often made with simple, local ingredients, was a favorite at village festivals and remains a beloved Burgundian treat that brings together tradition and flavor.

Brioche is a delightfully light and airy bread that falls somewhere between bread and cake. You may know it as a sweet breakfast bread, served with a bit of butter or jam, but it has so many other uses! For instance, if you have some leftover brioche, why not turn it into a Rigodon, a traditional dessert from southern Burgundy

Rigodon is incredibly easy to make. Start by bringing half a liter of milk to a boil with 75 grams of sugar, a pinch of salt, and a teaspoon of cinnamon. For added flavor, you can add a vanilla bean and let it infuse for about 20 minutes. Then, add 125 grams of crumbled brioche and stir in three beaten eggs. Toss in some chopped nuts—hazelnuts, walnuts, whatever you like—and pour the mixture into a buttered baking dish. After 30 minutes in a 200°C oven, you’ll have a deliciously sweet dessert! Be sure to let the Rigodon cool slightly before enjoying. In Burgundy, they sometimes add a splash of vanilla sauce or another topping, though I find that makes it a bit too sweet.

I’ve also made this Rigodon with my cinnamon and raisin brioche bread. Sometimes, I bake it in small individual ramekins, which adds a charming touch to the presentation. The taste remains just as delicious! This way, I don’t have to throw out old brioche but turn it into something tasty instead.