Culinary specialities

The Médoc oyster

The love affair between the Médoc and oysters is not new, but like any romance it has had its ups and downs. Since 2014, the flame of passion for the Médoc oyster has been rekindled with the reintroduction of oyster maturing in the former salt marshes of the estuary, after several years of dearth. With their nutty taste and generous flesh, they are a must-try!

Prawns and shrimps from the estuary

The white shrimp, which is only found in the large French estuaries, has the particularity of filtering the water and thus purifying it, helping the cultivation of other species. The larger gambas are caught at night, when they emerge from their hiding place to feed. Flambéed or spiced, you can enjoy them as an aperitif or to share.

Eels and lampreys

Eels are remarkable fish, living in both sea and fresh water. Fresh or smoked, its firm, tasty and fairly fatty flesh will seduce you, either naturally or with parsley. A very old fish, without bones, the lamprey may seem frightening. But don't be mistaken, it will be excellent prepared "à la bordelaise", a recipe whose secret lies largely in the use of its blood throughout the preparation.

The "Grenier Médocain"

The "grenier médocain" originated from agricultural crops, when the Médoc was considered the granary of Bordeaux. At the time, families owned one or two pigs to ensure their meat consumption throughout the year and as nothing is lost in the pig, the stomach was used as the main ingredient of the "grenier médocain". General de Gaulle had it delivered every week to the Elysée Palace!

Bordeaux grattons

Gratton is a very old preparation. A delicatessen curiosity renowned in the Gironde, Gratton is made up of diced bacon, pieces of ham and spicy fresh pork shoulder. Perfect for a picnic!

Entrecote cooked with vine shoots

In the Médoc, cooking meat is an art, especially when it is a Blonde d'Aquitaine. Grilled with vine shoots, it will be the star of your barbecue. An idea for a sauce? The Bordelaise sauce is to die for. With shallots and a sauce based on red wine and marrow bones, you can't help but enjoy it.

Noisettines du Médoc

A local pride of taste for nearly 40 years, the noisettine is a sweet made from hazelnuts, dipped in a syrup whose recipe is carefully guarded. The Judici ice cream parlour in Soulac-sur-Mer has dedicated a flavour to it. To be eaten without moderation, it will be an ideal gift when you return from your holidays.

Cannelés

The history of the Cannelé Bordelais is closely linked to that of wine: at the end of the fining stage, the unused egg yolks found their way into the recipe for the Cannelé Bordelais, along with rum and vanilla, ingredients that were strongly present in the port of Bordeaux because of its flourishing trade with the islands. Today, it is the essential companion of coffee in the region! Soft, crunchy, we love it in all its textures.

The vine shoots of the Médoc

When a grain of sand accidentally interferes in the production process of chocolate sticks, the result is chocolates in the shape of little vine branches that we have not been able to live without for over 40 years! We advise you to taste them with a glass of wine.

Guinettes

Let yourself be seduced by a Guinette, this delicate chocolate envelope containing a precious cherry flavoured with Kirsch or Armagnac. You will remember the grapes with these so-called Médoc pearls!

Not in the mood to cook, you're more of a restaurant person? In Médoc Atlantique, you will find some very good addresses and fine restaurants to discover its gastronomy and its region.