Starters
Ceps à la bordelaise
At the beginning of autumn, the Bordeaux cep mushroom flourishes at the feet of chestnut trees and oak trees in our forests. With its slight hazelnut flavor, the mushroom is celebrated in a recipe without too many frills... lightly sautéed and enhanced with a persillade, a delight.
The recipe
Oysters à la bordelaise
Some people like them with lemon, others with a shallot vinaigrette, but in Bordeaux tradition says to pair your oyster with a bite of crepinette sausage and a sip of dry white wine. With the proximity to the coast, it's easy to get fresh oysters, and as for the crepinette, it's simple to make. Served at Christmas, this land-sea combination brightens up festive meals.
Recipe
Lamprey in Bordeaux style
Even though delicious on the plate, the small fish has a rather unappetizing appearance. Consumed in the Middle Ages in a crusty pie, the lamprey is the only fish to be bled alive during its preparation. Its blood is then mixed with red wine to create the black sauce. This typical seasoning enhances a garnish made of leeks, onions, and herbs.
Recipe
The dishes
Entrecôte à la bordelaise
The recipe for Bordeaux entrecôte was born in the vineyards. Originally, the winemakers grilled the beef on the embers of old barrels. Today, it is cooked on a bed of vine shoots embers. In Bordeaux, the meat is dressed with a sauce of shallots cooked in red wine and is accompanied by a marrow bone.
The Recipe
Grilled Shad
In the spring, this neighbor of herring is caught in the Gironde estuary. Exclusively consumed in the summer, the fish is nicknamed "silver fish" because of its scales. The Bordeaux recipe calls for it to be grilled with vine shoots and accompanied by a green sauce made of parsley, chives, and chervil. Many restaurateurs recommend enjoying it with a red wine from the region.
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The recipe
The rack of lamb from Pauillac
During the transhumance period, shepherds made arrangements with vine growers so that the animals could feed at the foot of the vineyards. This process suited the owners of the chateaux as the sheep proved to be excellent weeders. The dairy ewes that fed this way gave birth to the so-called lambs from Pauillac. Today, controlled by a red label, this expertise continues in the Bordeaux vineyards. Featured in a variety of ways by top chefs, the Bordeaux recipe remains simple: a beautiful piece of lamb (rack, shank, chop) cooked slowly, infused with a bouquet garni, and served with seasonal vegetables. 
The Recipe
Desserts
The Fanchonettes
In the 18th century, street singer Françoise Chemin, known as Fanchon la Vielleuse, brightened up the streets of Bordeaux. So much so that in 1904, chocolatiers and sisters Badie created a candy in honor of this popular icon. And thus was born the Bordeaux fanchonnette, a sweet treat that contains a filling traditionally made with fruit paste but also comes in almond, coffee, and chocolate flavors.
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The Can(n)elé
Born in the 18th century in the convents of the Annonciades, the cannelé -formerly canelas- was made by the nuns. At that time, the cake didn't have the shape we know today and unfortunately, it was through the triangular trade that rum and vanilla were added to the recipe. The recipe disappeared until the 20th century when a pastry chef brought it back to life. In 1985, a brotherhood of the Bordeaux cannelé was created and removed the second "n" from the name to better affirm its identity. And that's how the canelé with a single "n" was born!
The recipe
The cake of kings
Traditionally enjoyed during Epiphany, today, the galette des rois (king's cake) is often all about hiding under the table to distribute slices to loved ones. Beyond finding the hidden charm, the recipe itself is also crucial. Depending on the region, variations exist. In Bordeaux, the cake is brioche-like, flavored with orange blossom and studded with candied fruits.
Recipe
Mias or Millas
Unbeknownst to many, this cake resembling a flan is actually a traditional Bordeaux dessert. Originally made with corn flour and flavored with bitter almond, it quickly became popular to add a touch of rum to the recipe. Difficult to find in pastry shops in the city, it is fortunately very easy to make at home.
Photo credit: Marion "La petite gâterie"
The recipe
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