Flavors of Bordeaux
Flavors of Bordeaux
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A culinary Journey
With its glorious wines and exquisite, refined cuisine, the Bordeaux region is a magnificent gastronomic centre, and Bordeaux is a capital of gourmet pleasures. Restaurants abound in the city. It wouldn't be fair to single one out as they all do their utmost to maintain the city's long-standing reputation as "Gourmet Bordeaux."
  • Oysters from the Bassin d'Arcachon, with the salty tang of the ocean
  • Sole from the Côte d'Argent or 'Lawyers' Tongues' from the Bassin d'Arcachon
  • Pibales, tiny eels prepared in the crunchy Spanish style
  • Eel fricassee, blending the flavors of lightly browned garlic and parsley
  • Lamprey served in a red wine-based 'Bordelaise' sauce
  • Shad, fished from the river from April to June, and grilled over vine twigs
  • Sturgeon which provides caviar and meltingly delicious flesh
  • Foie gras served partially cooked or still in its fat
  • Purple and green asparagus from Blayais and the Landes respectively
  • Cep mushrooms gently cooked with chopped garlic and parsley
  • Young lamb from Pauillac, tender and slightly tangy
  • Bazas beef entrecote, a famous draw during the "Boeuf Gras" fair
  • Entrecote bordelaise, sprinkled with parsley and grilled over vine twigs
  • Salmis of woodpigeon (palombe), served in a wine sauce with garlic croutons
  • Caudéranaise snails, traditionally eaten on Ash Wednesday
  • Royans, freshly-caught sardines - eaten raw or cooked over a wood fire
  • Tourin, garlic soup thickened with eggs - the egg yolks mellow the assertiveness of the broth
  • Tricandilles, pork tripe seasoned with garlic and a dash of finely ground fresh pepper
  • Grenier médocain, the local andouillette, and gratton de Lormont, a sort of terrine  
  • Cannelés de Bordeaux
    Little Fluted Cakes, a local pastry delicacy - both creamy and crunchy. Much has been written about the origin of this specialty of Bordeaux… Legend has it that the sisters of the Annonciade created the cannelé (meaning "fluted") in the 16th century; their convent was located close to the St. André hospital in Bordeaux. The nuns would collect the flour from the holds of the ships (Bordeaux was a flourishing port at the time) and prepare these little cakes for the city's most underprivileged...

All of this is washed down with one of the very best red wines from Graves, the Médoc or Saint Emilion de Pomerol, or perhaps a more modest, but still generous wine from the Côtes de Bourg or Côtes de Blaye. There are also the dry and medium-dry white wines from Entre-Deux-Mers and Graves and the mellower and sweeter Premières Côtes de Bordeaux and Sauternes wines. And let's not forget the forthright and attractive charms of Bordeaux and Bordeaux Supérieur wines….

Wine is inextricably linked to the history of Bordeaux.
For almost two millennia, vineyards have shaped the city and sculpted the landscape of the surrounding region as well as playing a major role in the prosperity of the local economy. Bordeaux is at the center of the largest fine wine producing region in the world - more than 120,000 hectares of exceptional richness: 57 regional, sub-regional and municipal appellations d'origine contrôlée , and more than 5000 châteaux, 60 cooperative wine cellars, 400 trading companies… The area's wines are among the most prestigious on earth, with famous names like Pétrus, Yquem, Mouton Rothschild, Cheval Blanc, Haut Brion...

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