Why the cuisine of
Bordeaux is special

Bordeaux's cuisine has become well known to the world mainly due to the illustrious Bordeaux wines. Bordeaux's food is normally prepared in a straightforward manner, without any attempt to reach gastronomic heights. However, Bordeaux does have some interesting specialties.

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Top 4
leading specialties
of Bordeaux

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Sauce Bordelaise

Of all the local specialties, the most renowned is Sauce Bordelaise, made with red wine, marrow-based brown stock, shallots, and seasonings. It marries well with entrecote, a grilled beefsteak cut that is much appreciated by the local cooks who love roasting or grilling meats, sometimes over the fragrant trimmings of the pruned vines.

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Lamb

It is also a treat in Bordeaux, especially when the animal was reared along the seashore and riverbanks. Like a number of other dishes in Bordeaux, it is often prepared with a light touch of garlic.

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Seafood

The ultimate in seafood preparations is Lamproie a la Bordelaise, eel cooked in red wine. In addition to eels, the sizable Gironde estuary yields caviar of genuine sturgeon pedigree.

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Oysters

They, too, are standouts in the Bordeaux region, but when ordering, you should request the superior-tasting indigenous gravette as opposed to the more common, transplanted Portuguese variety.

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Bordeaux cuisine - Page two

More food specialties

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