Bordeaux is most often known as one of the best places to drink red wine in France, and in fact all of the world. But second to that it’s known for its gothic architecture and is home to one of the best cities to eat in France.
Although Bordeaux is home to both one-star and two-star Michelin restaurants, its food isn’t always the classic French cuisine you would expect. As an agricultural area in south west France, on the ocean it has fantastic seafood, it is located close to regions with an amazing food history and artisanal products but it’s also only three hours from Basque county in Spain.
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For this reason it is considered one of the best places in France for foodies. You cannot leave the city without at least trying these 5 foods in Bordeaux.
Entrecote à la Bordelaise
If you love steak you’ve likely had this cut of rib under a different name. You’ll find it in Bordeaux as beef but also can be lamb. What makes it fantastic is the incredibly decadent sauce of Bordeaux wine with bone marrow, butter, shallots and local herbs served over grapevine shoots.
This dish is so common in Bordeaux you can find it in most restaurants and local pubs, served with a side of French fries.
These delicate cookies are made with egg white, almond flavour and sugar. And while Paris gets most of the Macaron love for its famous Laduree macarons, Bordeaux is well known with the French as being a region with a long history of making macarons.
Traditional macarons here may not always have the bright vibrant colours that are expected in Paris, but there’s no denying the quality is top notch.
One of the most controversial classic French products is foie gras, which is made from an enlarged duck or goose liver. It is produced on small farms in the region and while it may cause a stir in the United States, where it was once banned in some states, no one blinks twice when offered it in France.
And Bordeaux is famous for foie gras. Its buttery texture is celebrated here and served as a pate or seared and presented whole. It’s a very rich and decadent dish so it’s best to share.
These caramelized pastries are just beginning to become popular in North America but they have a long history in Bordeaux back to the 16th century.
It’s thought that these were first made for the poor as the individual sized cakes have have simple ingredients of flour, sugar and egg yolk. On the outside it’s a thick, almost burnt, caramelized crust but inside it is quite soft. One of the few Bordeaux treats not made with wine, instead you’ll find them made with vanilla and/or rum.
Any patisserie will have this sweet treat but the most popular chain of shops is Baillardran, which reportedly make over 20,000 caneles a day.
Although most people are familiar with the spring green variety of asparagus, the white variety from the Blaye region in Bordeaux is known as a regional specialty.
Instead of thin, green stalks with bold flavours, expect a thicker version devoid of colour but full of creamy flavour and texture. The French have been growing asparagus for centuries and white asparagus is an excellent example of French cuisine making even vegetables deliciously decadent.
Cover photo credit : City Foodsters