Gastronomy and wines Aquitaine - Bordelais, Landes

Gastronomy and wines Aquitaine - Bordelais, Landes


If the Périgord evokes truffles and foie gras, the Landes respond with their duck breasts, their wood pigeon salmis, their Chalosse meat and their pies that are sprinkled with stunning Armagnacs. Then here is the Gironde with its Pauillac lamb, its Bazas beef and its blonde d'Aquitaine, its Arcachon oysters and its 5 to 6 million hectoliters of wine produced per year to make it all slide.



- Asparagus from the Landes sand: c & rsquo Caviar d & rsquo Foie gras: annealed. All over the re Let's scratch: kind of rillettes, with chunks of lean.
- Huî Bayonne ham : this great classic is especially salted and dried in Béarn. But all local butchers make a point of offering their artisanal version. Eat raw but even more cooked to spice up omelets, piperades and other sauces and stews.


- Lamb from Pauillac: he is to the common lamb what a great châlafite is to B & oelig Cassoulet :  This is an infinity Confits: these are the ornaments required Magret : pectoral fillets of force-fed geese and ducks Wood pigeon: the wood pigeon. Its hunting is the national sport of the Landes. It is eaten ro Sarladaise apples: the preparation of strict local observance requires that the potatoes be sliced ​​and baked “bareback” and in goose fat. A luxury version adds truffles.


- Cannelevanilla, caramelized Kiwi from l & rsquoZé Landes pastis: traditional gâ Praslines: c & rsquoPraslin, " Prunes: you tasted them Tourtièet-Garonne, more plum lively.

Wines and spirits


With age, they develop a bouquet of marvelous subtlety which, depending on the case, evokes prunes, quince, violet, vanilla or white pepper.
We also find in Ténarèze and on the ungrateful limestones of Upper Armagnac producers who take care of their distillation.

No local restaurateur, large or small, who doesn & rsquo; you however convoluted bottles, feudal labels, which are the usual disguise of mediocre spirits.

- Unlike de-vie d'Armagnac) improves in the bottle. Very fruity, less alcoholic than its original spirit, it comes in white or red, can be enjoyed as an aperitif or with foie gras and fruit.


The Bordeaux vineyard is by its size and its reprix very honorable.

6 “Bordeaux wine routes” were created by Gironde Tourisme. They set off to discover 6 wine-growing destinations labeled “Vineyards and discoveries” to discover the Bordeaux vineyards.

South West Wines

- Jurançon: dry whites for the most part and, more rarely, an exquisite sweet wine "imperious and treacherous like all great seducers", in Colette's words.

- Madiran: the terroir of the tannat, the controlled power of this grape for exceptional wines ... and long aging, with a dense and fleshy tannic structure.

- Pacherenc-du-vic-bilh: the whites of Madiran whose appellation shares the area of ​​cultivation ... Dry, sweet or sweet with a perfect balance, for a gastronomic discovery off the bus routes ... in the land of "stakes in rows".

- The four Lot-et-Garonne AOCs: buzet, côdu-brulhois, côde-duras and côdu-marmandais close to Bordeaux, to which they were once attached and associated, but now well differentiated. With specific grape varieties and recognition among amateurs, at prices much wiser than in Bordeaux.

- Bergerac: "Wines with a nose", according to the slogan of rigor. On the same terroir, the fine and delicate pécharmant and the famous sweet Monbazillac.

- Iroulémont and tursan: wines that some have not seen growing up and that you will discover, in the restaurant, with foie gras, piperade, beef steak or sheep's cheese. They will surprise you all the more pleasantly as their price has remained moderate.

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