Most French love a juicy cut of meat. And although autumn is known for a variety of game meat, the ultimate fall classic is still the boeuf bourguignon. Once known as a peasant dish, this beef stew has conquered all social classes and today even features in haute cuisine. There are many regional varieties of the dish, but standard ingredients include mushrooms, bacon, carrots, onions and a full-bodied Burgundy wine. The market in Dijon, the largest city in the region, is the ideal starting point to uncover the best boeuf bourguignon. Many local chefs come here to pick up their favourite ingredients. Go for an early morning walk around the market and you will smell the delicious aroma wafting from the bubbling pots.