Bourguignon

[…] he brought it all up in one of those ice boxes, along with clams and scallops and bread, shortbread even. The guy would freeze his arm if he thought he could make a nice bourguignon with it.

He published an edition of Virgil in the Bourguignon dialect, with notes, at Dijon, in 1831.

Another consequence is that French has become increasingly different from Oïl varieties, which cannot be considered as French dialects today; Franc- Comtois, Walloon, Picard, Norman, Gallo, Poitevin-Saintongeais, Bourguignon-Morvandiau, Lorrain [...]

[And] instead of recovering the Bourguignon dialect, he recovered good Parisian French!