Aquitaine... five jewels
Between the blue of its Atlantic coast and the luxurious green of its countryside, Aquitaine extends over five regions. Click on each one to discover its culinary traditions, celebrated products and recipes.
Whether green, black, white or purple, Périgord is filled with delicious foie gras. This is an area that you'll want to explore first with your mouth! In the markets you can sample local Limousin apples, strawberries, walnuts, cabecou goat cheese, ceps and Périgord truffles.
Wine lovers can choose from among the 13 designated regions of origin (AOC): Bergerac Rouge, Bergerac Rosé, Bergerac Sec, Côtes de Bergerac Rouge, Côtes de Bergerac Moelleux, Rosette, Pécharmant, Montbazillac, Montravel, Montravel rouge, Haut Montravel, Saussignac, AOC Cognac, AOC Pinaud des Charentes.
The Gironde is made up of three separate entities with their own traditions: Bordeaux and its region, part of the Landes of Gascony (Médoc, Pays de Buch, Landes de Bordeaux, Bazadais and a piece of Grande-Lande), and the Guyenne Girondine (Libournais, Entre-deux-mers…).
To awaken your senses, try the region's most renowned wines: Bordeaux, Médoc and Graves, Côtes de Bordeaux, Saint-Emilion, Pomerol and Fronsac, without forgetting Bordeaux's whites and dry whites.
Then you can move on to some Arcachon oysters, a cut of Bazas beef, some asparagus from Blayais or a slice of Pauillac lamb. Finish with some fresh cannelés!
Today, the département of Les Landes is divided into three distinct regions: the silver coast that includes 106 km of beaches backing on to the Landes' dunes and forest; the regional nature park of Les Landes de Gascogne (the largest man-made forest in Europoe, planted to stop the spread of marshland), and the back country (Chalosse, Tursan, Bas Armagnac) where the locals will delight you with their good humor.
After a good pastis to whet your appetitie, you can sample foie gras, farm chickens and ducks, Chalosse beef with local carrots and asparagus and kiwis from the Adour.
When it comes to beverages, try the wines from Tursan, armagnac and "floc".
The land of walled towns during the Hundred Years War, territory of the Cathars, a country claimed by both Gascony and Languedoc, a royal territory of Henry IV, transected by the Bordeaux-Toulouse axis, the Lot-et-Garonne possesses a unique sense for living well that is yours to discover.
Alongside the renowned Agen prunes, you'll find Marmande tomatoes, hazelnuts from Cancon, delicious wild strawberries, kiwis and sapphire melons.
All foods you can pair with local wines: Buzet, Côtes de Duras, Côtes du Marmandais or Côtes du Brulhois.
This département is home to two regions, each with a strong personality of its own: Béarn and the Basque Country.
A land of farmers, fishermen and shepherds, the area features a cuisine with the flavors of nearby Spain. On the menu, garbure (hearty cabbage soup) or Bayonne ham to begin; axoa, a stew spiced with Espelette chili; boiled chicken; or trout from the mountain streams for a main course; and to end, the wonderful cream-filled Gâteau Basque or a local cheese (Tomme des Pyrénées, Ossau Iraty or sheep's cheese) served with Ixtassou cherry jam.
Wash everything down with a Madiran, Béarn, Irouléguy or Jurançon wine.
In cooperation with the Association Aquitaine de Promotion Agroalimentaire
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