Local culinary specialities
of Bordeaux area

As well as being home to some of the world’s greatest wines and brandies, South West France offers a lot to satisfy a gourmand’s appetite with its local culinary specialities.

 Seasonality is key resulting in restaurant blackboards proudly boasting the arrival of tomatoes from Marmande and asparagus from Blaye. Oysters from Arcachon feature on even the most carnivore of menus, as does caviar d’Aquitaine from local sturgeon farms. Autumn heralds the grape harvest but also the pruneaux d’Agen and if the weather obliges, the fleshy cepes mushrooms, the latter of which is an excellent accompaniment to the other local staples - duck confit and foie gras. 

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