 Oysters from the Bassin d'Arcachon, which bring the salty tang of the Ocean |
| Sole from the Côte d'Argent or 'Advocates Tongues' from the Bassin d'Arcachon |
| Pibales, tiny eels prepared in the crisp and crunchy 'Spanish' style |
| Eel Fricassee with the flavours of lightly browned garlic and parsley intermingled |
| Lamprey served in a 'Bordelaise' sauce based on red wine |
| Shad, fished from the river from April to June and grilled over vine twigs |
Sturgeon, which gives caviar and melt-in-the-mouth flesh |
| Foie gras served partially cooked or still in its fat |
| Purple and green asparagus from Blayais and the Landes respectively |
| Cep mushrooms gently cooked with chopped garlic and parsley |
| Young lamb from Pauillac tender and slightly tangy |
| Bazas beef entrecote, a famous attraction during the "Boeuf Gras" fair |
| Entrecote bordelaise, sprinkled with parsley and grilled over vine twigs |
| Palombe (woodpigeon) salmis, served in a wine sauce with garlic croutons |
| Caudéranaise snails, traditionally eaten on Ash Wednesday |
| Royans, freshly-caught sardines - eaten raw or cooked over a wood fire |
Tourin, a soup cooked with garlic and thickened by eggs -
the egg yolks overcome the sharpness of the stock |
| Tricandilles, pork tripe seasoned with garlic and a dash of finely ground fresh pepper |
| Grenier médocain, the local andouillette and gratton de Lormont, a sort of terrine |
| Canelé the local pastry delicacy - both creamy and crunchy |
