The Médoc attic, the charcuterie of the connoisseurs
Originating from the Médoc, this rustic dish made from seasoned pig's stomach, slow-cooked to perfection, is best enjoyed cold, sliced thinly, like a well-kept secret at family tables. A powerful local product, still deeply rooted in the Médoc villages, yet almost unknown to the residents of the Bordeaux area.
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The Bordeaux cork… which has nothing to do with the canelé
This delicate pastry — different from the famous canelé — is a little cylinder flavored with almond, rum, or chocolate, and coated in powdered sugar. Created to pay homage to the corks of fine wines, it remains a more hidden specialty that can only be found at a few artisan shops.
The pibales, the transparent gold of Gironde
These glass eels from the estuary, caught in the winter by lamp light, are one of the most emblematic - but also the rarest - traditions of the South-West. Once a popular dish, they have now become a luxury product, largely unknown to the new generations.
Lamprey à la Bordelaise, a culinary treasure on the brink of extinction
This historic dish cooked with red wine, leeks, and spices is one of the symbols of Girondin cuisine... but very few Bordeaux locals have actually tasted it. Its complex preparation and bold flavor make it a delicacy reserved for connoisseurs.
The Hazelnut Treats of Médoc, a Forgotten Delight
In a small village in Médoc, a family home keeps alive this crunchy candy made from caramelized hazelnuts. A unique artisanal skill, found nowhere else in the world, that often surprises visitors... and even the locals of the region.
The Real Macaron of Saint-Émilion
Far removed from the colorful modern macarons, the ancestral recipe of Saint-Émilion — made only with almonds, no cream, no coloring — is one of the best-kept culinary secrets in Gironde. A soft and natural bite that makes the village proud.
The Cistre, the Wild Fennel of the Dunes
Aromatic plant typical of the Médoc coastline, cistre was once used to flavor fish, soups, or liquors. Its aniseed and iodized flavor delights a few chefs today, but it remains unknown to the general public.
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The Medlar from Aquitaine and Its Forgotten Jams
This strange fruit, enjoyed when it's overripe, used to inspire wonderfully fragrant jams and jellies, typical of the Gironde countryside. Once neglected, the medlar is slowly but surely making a comeback in some artisanal productions.
Jonchée, the creamy delight from Charentes
This fresh preparation made from curdled milk, sometimes flavored with orange blossom, is commonly enjoyed in the Charente region - but has long been savored all the way to the outskirts of Bordeaux. Served on a rush mat, it remains a delicate and rare regional specialty.
