The hotel and restaurant designed by Lalique at Chateau Lafaurie Peyraguey is an incredible experience. Tucked away in the Sauternes vines, creating some of the best wine and offering stellar service. Chef Jerome Schilling creates memorable dishes using unique cooking techniques and surprising flavor profiles. Paired expertly with unique, playful wines choices, it's easy to see why this is one of Sauternes gems.
Lisbon (Lisboa) must be the secret that everybody knows and doesn't bother keeping it for themselves. Lisbon is known for the stunning tiles or azulejo that have made this city famous for centuries. From Pastel de Nata, cod, conservas and great wines, you'll be sure to eat well in this historic city!
Starting in 2019, we used our platform to share and promote the Women of Aquitaine. From historical figures like Aliénor of Aquitaine to modern day taste makers in wine like Chinedu Rita Rosa, we aim to highlight these incredible women who have shaped and are still influencing our world. Many are in the realm of food and wine in Bordeaux, but we cover many others like young pilots who share their images of the Bassin d'Arcachon, or photographers sharing the lives of female fisherman off the coast of La Rochelle.
One of my favorite places to visit on the coast are the ostréiculture cabins that offer platters of their oysters (and shrimp, pate) with local wines on benches while sitting in the summer sun, admiring the sparkling seaside. If you can't make it there though, where can you try some fresh local oysters in Bordeaux?
Sturgeon were once plentiful in the rivers nearby, however after decades of overfishing the fish was on the verge of extinction. The sturgeons are more prized for their eggs than their flesh these days . Until the early 20th century, the eggs would have been fed to the chickens as there was little interest in the production of caviar. That changed thanks to foreign interest and the production has only grown exponentially. 'Caviar d'Aquitaine'
Classic French Restaurants in Bordeaux that have been open decades, serving up those French classics like oeufs mimosa, choucroute, sole meuniere, and the Bordeaux classic entrecote a la Bordelaise...but these beautiful historic restaurants will serve up everything from fire roasted duck to chicken ballentine!
The tasty aspect of this holiday, Chandeleur here in France, is the great amount of crêpes made, in each household, following a different recipe. My father in law is self-appointed crepe-master. He prepares, like every year, the batter 24 hours in advance, mixing fresh eggs, flour, butter, a pinch of salt and a mix of rum and pastis. There is no sugar in our mix, as the sweet will be added after being cooked.
introduce you to high quality food and local products. While passing famous locations like the Grand Theatre or Place de la Bourse, maybe we will taste caviar, oysters, Landais duck and Basque goat cheese. Our food tours include Bordeaux wine, with a description of the many styles of local wines. It's not only bold reds in Bordeaux!
My in laws tell me that back in the day in South-West France, during the months of October and November, there were so many people hunting wild pigeons (when the birds migrate flying from the northern lands towards the Iberian peninsula), that it was not possible to get married because the priest would have been at the palombiere.
Built along the Garonne river, the historic part of the city is found on the left bank. If it feels like a mini Paris, you wouldn't be mistaken. 'Modern' 19th century Paris was modeled after 18th century Bordeaux. Even the Paris Opera was inspired by the Bordeaux Opera house. My favorite area to wander is probably along the narrow streets between the Grosse Cloche and the Eglise Saint Pierre. It's a great area to wonder around and find some of the old Medieval buildings on streets with names like 'Rue du Loup', named after the trades of people who used to work on them, in this case selling wolf skins. You can taste historic dishes like lamproie a la Bordelaise at the oldest restaurant La Tupina or more modern and unique meals at chef owned restaurant C'Yusha.
16th century Annonciade couvent in Bordeaux used to collect the egg yolks from the wine makers who had used the egg whites to clarify the wine (some say to seal they used the egg whites to seal the barrel but that makes less sense). The legend likes to add that they collected extra vanilla, rum and sugar shipped back from the Caribbean, and added flour and milk. It's all very romantic, and one can envision nuns in their habits looking for the spices to be scavenged from the spice storage in Chartons (now the modern art museum). However, there are some key issues with the story.
pilgrimages towards St. Jacques de Compostela. With it's cathedral from the 12th century and beautiful brickwork, Rieux-Volvestres charm will surprise every traveler that arrives here on purpose...or by just getting lost along secondary roads boarded by the many corn and sunflowers fields.
While oyster cultivation has been occurring in our area of SW France for millennia and is a massive industry on the West Coast of France in general (France accounts for 60% of all oysters eaten in Europe, if they get the chance to leave the country). The Bassin (bay) is a large producer but mostly known for being the largest producer of baby oysters, or spat, which are then sent all over France.
When you first meet Caroline ALIX, or Caro, in her charming restaurant 'Caro&Co located under the stone arcades in the countryside village of Bazas, you see a charming and sociable chef. The warmth she puts into creating her colorful and seasonal plates is expressed with seasonal vegetables and local meats, sometimes with a hint of those South African roots. Maybe the most unique dish you can try is a beautiful bobotie (spiced mince gratin from South Africa) or maybe a chilled tumeric and carrot soup.
ArcachonRoute Du Cap FerretAvenue Nord Du PhareVillage Ostréicole de l'Herbe Where do you go to get away from it all? One of the great escapes for someone living in Bordeaux, or Gironde as a whole, is a trip to the Atlantic Coast. One of my favorite places is Cap Ferret, a peninsula that offers both... Continue Reading →
A culinary tour is one of the best ways to see a new place, learn a bit of history and understand more of the culture. It's a multisensory journey...if you are looking for something a bit different, off the beaten path? find that countryside cottage or villa in the vines to cook your locally sourced products to enjoy that farm-to-table style life. If you should want to visit coastal oyster farms or the inland caviar farms...
From Bordeaux you can take a non-stop flight on multiple airlines, generally for under 50 EURO round-trip if you are flexible date-wise. I flew Volotea this time, which has a lot of great priced flights from Bordeaux....If not, find a tour. Mine, naturally, was food focused, light hearted and really fun. It was around three hours long and took you into the belly of Naples...Take a ferry from Naples to any of the Islands, Capri is beautiful but I spent to many summers only seeing that island, so on this trip I decided to go to Procida
It was written by the chef Francois Pierre or 'La Varenne', in his book 'Le Cuisinier Francois'? Nothing worthy of mentioning had been written since Taillevents' 12th century cookbook, but this new book was filled with exciting revelations since the incredible influence of Italian haute-cuisine in France, thanks to Catherine de Medici.