Gastronomy

Nouvelle-Aquitaine’s renowned top-class cuisine holds a special place in the region, thanks to its talented chefs and the quality of their dishes and recipes. The cuisine is highly appreciated for the quantity and quality of the region’s famous wines, foie gras, truffles, oysters and mussels.

On the Bordeaux side, wine dominates with the world-famous vineyards of St-Emilion, Pomerol, Graves and Médoc. Wines originating from Périgord Pourpre (a region located around Bergerac in the Dordogne) also stand out and the vineyards of SauternesMargaux, Pauillac, Monbazillac and Cahors all come from Nouvelle-Aquitaine.

The Atlantic coast provides delicious seafood, including famous Arcachon oysters. What’s more, 90% of French mussels are grown in the natural Arcachon Bay.

The regional cuisine is based around foie grastrufflesmushroomsprunes and nutsFoie gras, a local speciality and an international dish, is the most famous speciality from Nouvelle-Aquitaine. It is mainly produced in the Landes.

Nouvelle-Aquitaine is also rich in its brilliant “Périgord black diamond”, the truffle. This “miracle of nature” can be enjoyed in different ways, especially with foie gras. Mushrooms, including ceps, are appreciated for their flavour. Prunes and nuts are used to prepare sweet and savoury dishes.

The Basque influence is found in crème brûlées, gâteau Basque and piperade, a Basque dish traditionally prepared with onions, tomatoes, peppers and eggs.

Cannelé : a Bordeaux speciality

Cannelé is a small, moist cake – a speciality from Bordeaux – flavoured with rum and vanilla, and covered in a thick caramelised crust. It is crispy and caramelised on the outside but soft on the inside. Cannelé was invented in the 18th century by nuns at the Annonciades convent in Sainte Eulalie. They collected flour from boat holds and used it to make the cannelé. At the time, it was a small cake of thin dough rolled around a cane stick and fried in lard. It would take 40 years for the recipe to be adopted under the Millasson name. This pastry was baked in a fluted bronze mould. The recipe was improved over time.

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