Nouvelle Aquitaine

The Atlantic coastline provides an abundance of seafood. Oysters from the Arcachon Basin and Marennes-Oléron are prized for their unique flavours. The region is also famous for its sardines, mussels, and sea bass. Seafood platters, or “plateaux de fruits de mer,” are a popular way to sample the ocean’s bounty.

Nouvelle-Aquitaine is also home to some of the world’s most renowned wine regions, including Bordeaux. The region produces a wide variety of wines, from the prestigious reds of Médoc and Saint-Émilion to the sweet whites of Sauternes. Wine tourism is a significant draw, with many châteaux offering tours and tastings.

In the inland areas, particularly Limousin, hearty dishes dominate. The region is known for its high-quality beef, particularly from the Limousin cattle breed. Traditional dishes include “pot-au-feu” (beef stew) and “clafoutis” (a cherry flan originating from Limousin).

Foie gras, a controversial delicacy, is a significant product of the region, particularly in the Dordogne area. Truffles, especially the black Périgord truffle, are another luxury item sourced from the region’s forests.

While not as famous as some other French regions for cheese, Nouvelle-Aquitaine produces several notable varieties. These include Ossau-Iraty, a sheep’s milk cheese from the Basque country, and Chabichou du Poitou, a goat’s cheese with a distinctive flavour.