Aquitaine cuisine

A curious charcuterie specialty from Médoc, made with pork stomach, garlic, pepper, and white wine, then pressed and served cold with mustard. ¹⁾

A medieval dish still enjoyed today, featuring lamprey eel slowly cooked in a Bordelaise wine sauce with leeks and bacon—a true delicacy of the Garonne River. ²⁾

A rare and ancient dish from Pessac, where local sturgeon is gently poached in a white wine and shallot sauce, often served with mushrooms. ³⁾

A rich game dish made with palombe (wood pigeon), slow-cooked with wine, garlic, and Bayonne ham, a true hunting tradition in Gascony. ⁴⁾

A thick garlic soup where egg whites are whipped and added at the last moment, creating a fluffy, creamy texture. Perfect for winter nights! ⁵⁾

A colorful dish of sautéed peppers, tomatoes, onions, and cured ham, served with eggs scrambled into the sauce—a beautiful mix of Spanish and French influences. ⁶⁾

A Basque dish featuring slow-cooked veal with Espelette pepper, onions, and white wine, once served on market days in villages. ⁷⁾

A lesser-known Catalan-Aquitaine dish, where snails are grilled over vine wood embers, topped with garlic and parsley butter. ⁸⁾

A unique Basque seafood soup, packed with monkfish, hake, mussels, and langoustines, simmered in a saffron tomato broth. ⁹⁾

A luxurious terrine from Périgord, made with duck foie gras and black truffles, encased in a flaky pastry shell. ¹⁰⁾

A dish from Dordogne, where a large bread dumpling (mique) is steamed over a broth of salted pork and vegetables, absorbing the rich flavors. ¹¹⁾

A Gascon specialty of pork intestines cleaned, boiled in spices, then grilled over vine embers, served crispy. An acquired taste, but loved by locals! ¹²⁾

A rural dessert from the Landes, similar to polenta, made from cornmeal, milk, and sugar, then sliced and pan-fried in butter before serving. ¹³⁾

A sweet, airy brioche flavored with orange blossom water and rum, often served with coffee or sweet wine. ¹⁴⁾

A delicate layered pastry filled with Armagnac-soaked apples, with an incredibly light, crisp texture—a hidden gem of Aquitaine desserts. ¹⁵⁾