About Local Cuisine in Bordeaux
Seasonality is key resulting in restaurant blackboards proudly boasting the arrival of tomatoes from Marmande and asparagus from Blaye. Oysters from Arcachon feature on even the most carnivore of menus, as does caviar d’Aquitaine from local sturgeon farms. Autumn heralds the grape harvest but also the pruneaux d’Agen and if the weather obliges, the fleshy cepes mushrooms, the latter of which is an excellent accompaniment to the other local staples - duck confit and foie gras.
A Bordeaux wine is any wine produced in the Bordeaux region,with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France.
Red Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère. Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines.
White Bordeaux is predominantly, and exclusively in the case of the sweet Sauternes, made from Sémillon, Sauvignon blanc and Muscadelle. Typical blends are 80% Sémillon and 20% Sauvignon blanc. As with the reds, white Bordeaux wines are usually blends, most commonly of Sémillon and a smaller proportion of Sauvignon blanc. Other permitted grape varieties are Sauvignon gris, Ugni blanc, Colombard, Merlot blanc, Ondenc and Mauzac.
or Bordeaux style steak, combines the richness of a hearty steak with a flavorful red wine sauce. One of the greatest steak dishes in France and for that matter anywhere. A rib-eye steak will be served with a Sauce Bordelaise. Sauce Bordelaise is made with a veal stock, a Bordeaux red wine, butter, shallots, and herbs. When the sauce is made with the addition of moelle, bone marrow, then the menu will note Entrecôte Bordelaise à la Moelle.
In France, a distinction is made between Entrecote Bordelaise and Entrecote à la Bordelaise. The first is a peppered steak sprinkled with chopped raw onion; the second is served with a red wine, shallots, and beef marrow sauce.
Cassoulet - is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
All cassoulets are made with white beans (haricots blancs or lingots), a duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder.