Aquitaine Gastronomy

Local Cuisine

Aquitaine is a place where you eat and drink well. In fact, the local gastronomy and its wines have long contributed to the region's reputation. Generally, you can find good little restaurants almost everywhere offering traditional cuisine at reasonable prices.

Four Local Cuisines

You could say there are roughly four types of gastronomy in Aquitaine: Bordeaux cuisine, Basque cuisine, Béarnaise cuisine, and Périgourdine cuisine.

Bordeaux Cuisine

It is tied to fishing in the Gironde estuary and seafood, including of course the oysters from the Arcachon Basin. The region is also known for its "wine sauces" (from Bordeaux) that accompany meats (entrecôte), seafood (mussels, lamprey), and vegetables. And of course, Bordeaux is synonymous with good red and white wines and great growths (Saint-Émilion, Pomerol, Graves, Sauternes, Médoc...).

Basque Cuisine

Very distinctive, Basque cuisine is rather spicy (Espelette pepper) and well-seasoned. Seafood plays a big role, as do local charcuterie items (including the famous Bayonne ham). You could also add the now-famous Basque cake.

Béarnaise Cuisine

This is a traditional cuisine, sometimes considered a bit "heavy," featuring specific dishes (chicken in the pot, Pyrenees cheese...) alongside more general Southwest France specialties (foie gras, confit, magret...).

Périgourdine Cuisine

This is a terroir cuisine featuring, among other things, foie gras, magret, Périgord walnuts, Sarlat potatoes, mushrooms (including cep), and truffles. Some local wines (Monbazillac, Pécharmant) are also well-known.

Other Cuisines

Specialties

Starters

Dishes

Desserts

Drinks

Where to Eat

Additional Information