Gironde Cuisine

The perfect illustration of gastronomy

While Bordeaux and the Gironde are internationally known for the production of great wines, this southwestern region also enjoys an excellent gastronomic reputation.

Seafood, river and local produce, expertly prepared by renowned chefs or made daily by excellent cooks who have inherited this family culinary tradition, will surely delight the taste buds of gourmets.

Here, whether it 's traditional home cooking or chef-prepared dishes, wine tasting goes hand in hand; food and wine pairings are inseparable, as the possibilities are endless. With its many appellations, each dish can be accompanied by a different wine.

Many recipes "à la bordelaise" are prepared using a red wine sauce : entrecôte à la bordelaise, poisson à la bordelaise, lamproie à la bordelaise, escargots à la bordelaise…it has almost become an expression to talk about food that is tasty, flavorful and indulgent at the same time.

Bordeaux and the Gironde region cultivate the art of fine dining; cuisine is an integral part of Bordeaux culture. People love to entertain and share a meal around the table, in a convivial atmosphere, with friends or family. This gourmet region perfectly illustrates, through the quality of its products and the diversity of its recipes, French gastronomy, which is recognized as part of humanity's intangible cultural heritage.

How about we get cooking...? Essential recipes

Eel stew with Bordeaux wine (AOC Bordeaux or Bordeaux supérieur)

Serves 4:

• 1 kg of eels;
  
• 100g of smoked bacon;
  
• 1 bottle of red wine, 5 cl of cognac;
  
• 3 onions, 1 clove of garlic;
  
• 2 carrots;
  
• 1 bouquet garni;
  
• 200g of button mushrooms.

1. Prepare the eels: remove the skin, head, tail, gut them, rinse them and cut them into pieces of 4 to 5 cm.
2. Prepare a marinade with the red wine, onions, garlic, carrots, bouquet garni, and pieces of eel. Marinate for 6 hours.
3. Dry the pieces of eel and roll them in flour.
4. In a sauté pan, brown the bacon, add two tablespoons of oil and fry the pieces of eel, add the marinade, and let it cook for 30 minutes.
5. Cook the mushrooms.
6. When the eels are cooked, filter the cooking juices and then return them to the pan with the pieces of eel and the mushrooms, and simmer over low heat for a few minutes.

Cannelés

• 50 cl of milk;
  
• 2 whole eggs;
  
• 2 egg yolks;
  
• 1/2 vanilla pod;
  
• 1 tablespoon of rum;
  
• 100g of flour;
  
• 250 g of caster sugar;
  
• 50g of butter;
  
• 1 pinch of salt.

The difficulty with this recipe lies in the baking. You will also need cannelé molds.

1. Boil the milk with the vanilla pod
2. Mix the sugar and butter, then mix in the eggs, flour, and milk. Add the rum. Let it rest for one hour in the refrigerator.
3. Preheat the oven to 240°C with the tray on which the canelés will bake (if you are using a silicone mold, set the oven to a maximum of 220°C).
4. Butter the molds, then pour in the batter until half full. Bake for 12 minutes at 240°C (475°F) or 20 minutes at 220°C (425°F) for a silicone mold, then reduce the temperature to 180°C (350°F) and continue baking for 1 hour. The distinctive feature of the canelé is its slightly caramelized brown crust and soft, moist interior.

Gratinated oysters

Serves 4:

• 24 oysters;
• 20 cl of dry white wine;
• 6 shallots;
• Butter, fresh cream, Gruyère cheese.

Another way to enjoy oysters from the Arcachon basin.

1. Chop the shallots and sauté them.
2. Add the white wine, fresh cream, salt, pepper, and simmer for 5 minutes.
3. Open the oysters, discard the water and place them flat on the baking tray.
4. Pour the mixture over the oysters and sprinkle with Gruyère cheese.
5. Place under the grill for a few minutes to brown them.

A wine from Entre-deux-Mers would be perfect with this recipe.