Located in Southwest France, Bordeaux is probably best known for fattened duck or goose, with foie gras the most famous dish. Other regional specialties include truffles, walnuts, plums and mushrooms.
Bordeaux dishes are hearty and simple and use lots of fresh vegetables. Don’t forget to order fresh oysters or sole from the Bassin d’Arcachon.
Some well-known dishes to try, include the following…
Rib steak cooked in a rich gravy made from Bordeaux wine, butter, shallots, herbs and bone marrow.
Served partially cooked or still in its fat.
(palombe) – Served in a wine sauce with garlic croutons.
Garlic soup thickened with eggs.
Pork tripe seasoned with garlic and a dash of finely ground fresh pepper.
Tiny eels prepared in the crunchy Spanish style.
Caramelised brioche-style pastries.
Candied chestnuts.
Camembert, Brie and Roquefort.
The Bordeaux region is the most important wine-producing region in France, with about 7,000 chateaux.
Try a Pauillac or Saint Julien from Médoc; a Sauternes or Premières Côtes de Bordeaux from Graves; an Entre deux mers from Rivers; and a Saint Emilion or Pomerol from the Côtes wine region.
Red Bordeaux is excellent with beef, lamb, grilled veal, game such as pheasant and poultry such as grilled turkey.
Dry whites are perfect in an aperitif and go very well with seafood and chicken. Sweet wines are generally served with a dessert. Connoisseurs will appreciate the Sauternes as an aperitif or with foie gras.
In addition to regional differences there are three distinct French cooking styles:
Classical French cuisine: food is elegant and rich with many dishes using cream-based sauces. There is a strong emphasis on presentation and meals are typically expensive.
Developed in the 1970s as a reaction against the classical school of cooking. Food is simple and light, portions are smaller, less rich and with more emphasis on local and seasonal ingredients.
Focuses on regional specialities combined with local produce.
In a country famous for its culinary expertise, find out what is the difference between restaurants, brasseries, auberges and bistros.
Restaurants offer a complete meal. The cost correlates to the elegance of the establishment and the reputation of its chef. French restaurants open for dinner at 7pm and are typically crowded by 8:30pm.
Tip: Choose restaurants filled with locals, not places with signs boasting, “We speak English.” If the menu (la carte) isn’t posted outside, it’s best to move along.
Unlike restaurants, cafes (also known as brasseries) serve food throughout the day. They generally open by 7am, but closing times vary.
This is a country inn with both food and lodging. Known for their food, location, picturesque decor, gardens or patios, these are often the best restaurants in France.
These are generally small family-run restaurants that offer fast, moderately priced meals. Bistros serve simple, classic, healthy dishes and tend to consist of fresh organic ingredients.
Tip: At a decent restaurant a carafe of house wine is going to be much higher quality than you would guess and it will be substantially cheaper than a demi-bouteille or a demi-litre of wine from their wine list. Order in French even if you aren’t very good at it – they will appreciate the effort.
The French generally undercook meat: rare or saignant is close to raw; medium or à point is rare; and well-done or bien cuit is medium.
It is customary to leave a few coins if the service is satisfactory, even when a 12 to 15% service charge is normally added to the bill.
Latest update: Bordeaux Food & Cuisine: 18 January, 2023
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