France is undoubtedly the world’s most renowned wine growing country, while Bordeaux is the jewel in its crown – the red Bordeaux blend is one of the most imitated wines around the world.
With its profound history and a beautiful countryside laden with 18th century chateaux, Bordeaux is a prime destination for travel enthusiasts making a pilgrimage to this Mecca of world class wine. And, since the region’s cuisine is held in equally high regard, there is always interest in pairing wine with the best food tour Bordeaux has to offer. The region’s close proximity to the Atlantic Ocean provides an abundance of fish and seafood, but the region is primarily carnivore country with meats the perfect accompaniment for signature red wines.
At Wine Paths, our local expert can organise an exclusive wine and food tour in Bordeaux, which can include visiting vineyards for elaborate tastings paired with local dishes, exploring the culinary side of the historic city accompanied by an expert guide or dining at Michelin starred restaurants. All of our private Bordeaux food tours can be tailor-made to meet your exact requirements, ensuring every detail is taken care of before you even set foot on French soil.
Among these is an eight-day tour of Bordeaux and Basque country, which unites fine food and wines beginning in the city and travelling through renowned regions including Medoc, Saint Emilion and Arcachon Bay before exploring Biarritz and the Basque country. A more involved food tour Bordeaux can offer is the opportunity to prepare your own Bordeaux dishes from a kitchen with panoramic views of iconic Medoc vineyards that includes a tour of a Grand Cru vineyard.
And, only 20 minutes outside of the city is Sturia, a world leader in the production of caviar where our food tour Bordeaux includes an introduction to one of the world’s most sophisticated delicacies before sampling three different types, including a rare selection.
Here is an overview of just some of the region’s gourmet specialties that can be enjoyed as part of a food tour of Bordeaux. To prepare food a la Bordelaise means with a sauce made from bone marrow, shallots and either red or white wine that accompanies eggs, fish, shellfish or steak.
Agneau de Pauillac is a delicacy from the Gironde area that features suckling lamb that has been milk fed by ewes grazing on Atlantic coastal grasses.
Canele de Bordeaux is a small, dark cupcake that was first created 300 years ago. The fluted pastry carries a smooth, rum and vanilla flavoured filling in a thin bittersweet burnt sugar shell.
Crevettes blanches are tiny morsels of shrimp from Gironde that remain white even after cooking and sometimes flavoured with star anise as a side dish with pastis.
Huitres d’Arcachon, Arcachon is one of France’s largest oyster producers and the seafood can be ordered during typical food tour in Bordeaux, often paired with Sauvignon Blanc.
Lamproie à la Bordelaise is an eel-like fish that is low-cooked in red wine with vegetables, veal bone and Bayonne bacon that’s traditionally served the next day.
Magret de canard is a flattened duck breast that has been grilled skin-side down so that it becomes crispy on the outside while the meat absorbs all of the juices.
Macarons de Saint-Emilion are deliciously sweet almond based macaroons that were first made by a community of nuns in 1620 with a recipe that was closely guarded for generations.
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