9 typical specialties of Bordeaux to try at least once in your life

Canelé

Of course, you expected it, we put the canelé in pole position in this top. Firstly, because it's very Bordelais, but mostly because it's so delicious! We don't need to introduce this little vanilla and rum flavored cake anymore: a must-have!

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Ribeye steak with shallot and red wine sauce

Well, the ribeye steak is a classic, you know. But the real Bordeaux specialty is in the sauce. Shallots cooked with a bit of butter but most importantly red wine (from the gravelly soil) to accompany the meat and your dish becomes 100% local.

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The Bordeaux lamprey

It's also a typical dish from our region. The fish is bled while still alive and then simmered for a few days in red wine, giving the sauce its unique character. It may not sound appetizing when described like that, but believe me, everyone loves it.

Oysters

And yes, the capital of Bordeaux is only a few kilometers away from a very famous oyster farming area, the Arcachon Bay. So, inevitably, on a terrace during aperitif, a dozen oysters and a glass of white wine become the perfect combo (if the sun decides to join the party!). It's so good!

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La crépinette

The perfect appetizer to accompany oysters and a glass of white wine, and showcase the Bordeaux land/sea designation. La crépinette is a small ball of sausage meat seasoned to your liking, wrapped in caul fat (obviously).

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The marvels

Literally the donuts our grandmothers used to make for snack time during our entire childhood! Originally meant for Fat Tuesday (yes, they're still donuts, fried in oil), but once a year wasn't enough so we can make them all the time. Add a little powdered sugar before serving and you're good to go!

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The caviar (or black gold of Aquitaine)

Producers who have come to settle in the Gironde estuary to fish sturgeon eggs. Little black pearls designed to enhance your dishes, from the simplest to the most refined.

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The Bordeaux cork

A little-known biscuit, perfect to bring back from your vacation in Gironde. The Bordeaux cork is made with flaky pastry, almond paste, and preserved grapes. This sweet treat can be easily found in wine cellars.

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The Medoc attic

A specialty straight from the Medoc, considered as Bordeaux's attic in the past. This pork belly charcuterie is seasoned with spices and garlic, giving it a pronounced character that pairs well with red wine, for example.