Bordeaux

Bordeaux, a city renowned for its wine, also boasts a rich culinary heritage. One of the most iconic dishes is entrecôte à la bordelaise, a rib steak cooked in a rich sauce made from Bordeaux wine, shallots, butter, and bone marrow. Another meat specialty is magret de canard, or duck breast, which is typically pan-seared and finished in the oven, often served with a sweet and tangy fruit sauce.

Seafood also plays a significant role in Bordeaux’s cuisine. The nearby Atlantic coast provides an abundance of fresh oysters, particularly from the Bassin d’Arcachon, which are enjoyed simply with a squeeze of lemon. Lamprey à la bordelaise, a traditional dish featuring the primitive, jawless fish cooked in a red wine sauce with leeks and cured ham, is another local delicacy.

For those with a sweet tooth, Bordeaux offers canelés, small caramelized cakes with a custard center flavoured with vanilla and rum. Another traditional sweet is puits d’amour, a pastry filled with Chiboust cream and caramelised in the oven.

Bordeaux wines are produced by more than 5,660 châteaux and span 65 appellations, offering a wide range of styles and flavours.