The specialties of Bordeaux and the Gironde to taste absolutely!

The gastronomy of a country is part of its identity. It is a sweet fusion between a terroir and a history . Traveling through its territories, through its regional specialties, Bordeaux and Gironde , allows you to immerse yourself in its culture , to meet its artisans, producers and culinary creators, to taste and share local products . We take you for a gourmet getaway , between land and sea ...

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Our selection of 16 specialties from the Gironde

We have selected 16 specialties for you for an overview of gourmet delicacies in Gironde and Bordeaux . We will make you discover the seafood from its coast and its basin, those at the mouth of the Gironde, and the products of its land, between pastures and Landes forests ...

Oysters from the Arcachon basin : THE essential seafood from the Gironde. Coming directly from the Arcachon basin , the oyster huts welcome you for tastings. They are the stars of seafood platters , but they can also be eaten hot and au gratin… To find out more, go to Andernos, at the Petit Musée de l'huitre , on the oyster farmer's profession . Or in Gujan-Mestras, at the Maison de l'huître , on all oyster farming .

Oysters are a must on the Girondine coast.
Aquitaine caviar : Initially, wild sturgeon fishing was traditional for its flesh, then in the 20th ^century for its eggs. But quickly, it was banned in the early 80s. A species of Siberian sturgeon was re-established in the 90s and the adventure of breeding begins. Aquitaine caviar is renowned for its finesse and appreciated by great chefs.
Fish from the mouth of the Gironde : The mouth is a particular ecosystem with its typical species. The pibale is an eel from the estuary. Like elvers , its fry, it can be eaten fresh, “ en matelote ”, that is to say cooked in wine, or smoked. The lamprey is a very old species of fish, very impressive in appearance. It is cooked “ à la bordelaise ”, with red wine, leeks and raw ham.

Transparent, raw glass eels must be worked before tasting. Photo credit: Tamorlan CC BY 3.0
Château Sel : During a transport accident, this mixture of coarse salt and wine was born. Then he was sublimated. It is flower of salt which is used, spices and aromatics are added to it. It is found under the name “ Sel de vin ” or “ Sel de château ”.
Bazas beef and its Bordelaise sauce : Typical of New Aquitaine, Bazas beef is recognized as a “ Protected Geographical Indication ”. It is a smooth meat with a light nutty taste. It goes well with the famous “ Bordelaise sauce ”. Also called “ wine merchant sauce ”, it is made from red wine from the Bordeaux vineyard, beef marrow bone, shallots and spices.

In prime rib with a good creamy sauce, this is a gourmet menu!
Cèpe de Bordeaux : This bolete is the king of the Aquitaine forests . It grows fast and can reach an astronomical size for a mushroom. The gastronomy of Bordeaux uses it with all the sauces and it adorns many dishes. Its reputation is international and it can be found on the best tables in France and elsewhere.

The King of the Forest… The Cep! @ j. gruau Adobe Stock
Asparagus from the sands of Blaye : They thrive on the sandy soils at the mouth of the Gironde. Little fibrous, with a thin skin, the asparagus of Blayais are known for their delicacy and their softness.

Asparagus is eaten barely steamed, with a dash of oil, it's a delight!
The cannelé : This typical cake, slightly vanilla, with a touch of rum, holds an important place in Bordeaux cuisine even if its success is recent. It owes its shape and caramelized rind to a characteristic copper mold.

An exquisite treat that will appeal to young and old alike.
The love well : This delicacy is composed of a puff pastry, garnished with jam, topped with pastry cream.
The crown of the kings : While the Epiphany and the visit of the Three Wise Men are celebrated with a puff pastry. The Bordeaux version is a crown of brioche, covered with sugar and candied fruit. It is consumed throughout the south of France.
Saint-Emilion macaroons : Traditional and authentic, Saint-Emilion macaroons have nothing to do with those of Paris! We tell you the story of this recipe jealously guarded from generation to generation, in our article .

Saint-Emilion Macarons are delicious, crunchy and soft at the same time, with a good almond taste. They are made with a recipe from 1620, by Nadia Fermigier.
The branches of the Médoc : Mademoiselle de Margaux offers you vine shoots, all of her own… Here is another manufacturing error that has become famous! In chocolate and filled with orange, these sweets are now typical of the village of Margaux.
Le grenier Médoc : This is an unsmoked andouille. It's a pork stomach, itself stuffed with pork stomachs and ham, then cooked in vegetable broth. A charcuterie that is eaten cold as a starter.

A specialty for charcuterie lovers. Photo credit: Michel VENOT CC BY-SA 3.0
Cacolac : This famous brand of milk drink is Gironde! It is a mixture of milk and cocoa, the recipe of which has remained unchanged since its creation in 1954.
Lillet : It is a drink invented by a doctor who returned from Brazil in 1887. In wanting to create a tonic, he associates Bordeaux wine with exotic fruits, and cinchona, the plant from which quinine comes. In the case of Lillet, bitter orange is used.
Bordeaux stopper : This pastry was recently invented in Bordeaux. It is a small oven, perfumed with Fine de Bordeaux.

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Meet the producers

To taste all these products, learn about their know-how and meet enthusiasts, here are our good addresses:

Bordeaux is an attractive city which brings together many markets: the Capucins, that of Chartons, of Saint-Michel ... But each territory is well stocked and there are all kinds of markets to satisfy all your desires: traditional market, producers, gourmets , nocturnes… To find all the practical information, consult our page on the markets of Bordeaux and Gironde .
To see Bordeaux differently and discover its culinary specialties, take a gourmet walk with Insol'Eat or try a “Bordeaux food-tour” to delight your eyes and taste buds !
Bordeaux, Blayais, Saint-Emilion, Entre-deux-mers, Médoc… These are all famous and recognized vineyards. To find out more, know the areas that practice wine tourism and know where to do a tasting, here is our selection of Bordeaux vineyards .
A must for exploring the territories and discovering the wine-growing region is the Wine Route, of course. Our blogger takes you on the road to Graves and Sauternes .
To taste a Lillet or just a Cacolac, we offer you our Top 5 unusual bars in Bordeaux .

As a bonus: Between Rions and Cadillac, an original visit awaits you: a safranière .

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This discovery of Bordeaux specialties comes to an end. We hope to have made you want to continue it on the spot with a tasting, during a gourmet getaway ...

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Article written by Stéphanie Tempier for the Bordeaux Gironde Guide.

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