If your plans include familiarity with the most gorgeous and delicious corners of France, be sure to visit a welcoming Aquitaine. This is the realm of fragrant truffles, delicious ham, Pyrenean goat cheese, the famous oysters from Arcachon and, of course, great Bordeaux wines, which are known even by the most ardent non-drinkers.
We chose 7 Aquitaine traditional foods and products for which it is worth quickly going to the picturesque region of ancient Gaul. Describing the cuisine of Aquitaine, to begin with I want to say a few kind words about the local drinks. The region has more than 700 wineries, cellars that hold some of the most delicious wines of France. This fact argued by the fans of Burgundy brands. The best area for wine tasting is Bordeaux. “Bordeaux is a wine, the wine it is Bordeaux», the locals say so with love for their native land. Only the wine mecca is not the capital of the department, but a beautiful village, which is nestled just 40 kilometers to the east of Saint-Emilion (Saint-Emilion). Its vineyards are even included in the UNESCO list.
In the region of Landes and Lot et Garonne the oldest French grape brandy Armagnac is worth trying. The history of this drink has lasted since the Middle Ages. Interestingly it is not only for its taste, but also for healing properties.
Also, these areas are famous for Gascon bouquet, a sweet drink on the basis of young Armagnac and a grape pulp. It is an excellent aperitif, produced in two kinds: white and pink. Well, now it is the time to get acquainted with hospitable Aquitaine kitchen!
Aquitaine is the region, who one of the first gave the French foie Gras. There is a serious controversy in recent years around the manufacture of this product, and a lot of organizations initiate to ban it because of cruelty to birds.
Lamprey à-la Bordelaise
Continuing the theme of delicacy, we would like to mention the Gironde. Local fishermen caught an unusual fish-parasite without scales and bones lamprey, cut it into small pieces and tantalized in the port wine with butter, leek, ham and spices bayonskoy.
Bayonskie delicacy ham
Bayonskaya ham is one of the business cards of Aquitaine. It is named after the capital of the Basque Country Baiona.
Excellent oysters without any problems can be tried in Paris, but the present oyster seafood lovers will find happiness only in Arcachon seaside. Here shellfish are fresh with unique flavors of the mineral, walnut and even citrus notes. It all depends on the zone in which the farm is located.
Omelette with black truffles
For the truffle dishes it is the best to go to the wonderful region of Perigord. “Black gold” is extracted from under the roots of noble oaks in the Black Perigord. There is an annual festival in the Sorges dedicated to this costly and fragrant mushroom. In fact, here you can taste the famous omelette with black truffles (or any other meal with these fungi) and visit the local truffle market.
La poule au pot Henri IV
A long process of preparation and a long list of ingredients are hidden behind the modest title. The first and foremost thing is preparing minced meat with tender beef, lean pork, and ham. Sometimes the broth from bovine bones and rice is added to it. Prepared mixture is put into a whole chicken, which is then cooked in a pot (or in the other dish with a thick wall) and it is served with steamed vegetables or another gastronomic star of the Aquitaine stuffed cabbage.
We conclude our current culinary tour by the Basque pie pastry with cream filling Gateau Basque. This is a classic Basque dessert, popular in neighboring Spain. In honor of it, there was a museum opened in the Pyrenean village of Sar. And in Cambo-les-bins in the first weeks of the autumn there is a festival held annually and known as a Basque cake day.