As the summer sun sets in, I find myself longing for the French countryside of the Bordeaux region where, cooled by the breeze of the Atlantic ocean and intersected by the Gironde river, the weather stays a lot cooler than in large cities.There’s a lot of reasons to love the Bordeaux region, which most people recognize for its wine. In fact, there are 57 appellations in Bordeaux, which means there are 57 varieties of wine (all of which are blended varieties using two or more types of grapes) produced in the region’s ‘chateaux’, including the highly-favoured Sauternes a sweet intense wine, perfectly paired with another regional specialty ‘salade landaise’ a salad topped with pine nuts smoked duck and foie gras.
And while I’m on the subject of food, it’s worth noting that Bordeaux has much more to offer than wine. Their regional cuisine, although not widely recognized like other French regions such as Alsace or Lyon, is incredibly diversified, with a strong penchant for local produce. These people were practicing the hundred-mile diet long before the Western Hemisphere caught on. And why not? Fresh oysters, caviar and sole are local delicacies. Producers in the area grow vegetables and fruit, and raise carefully controlled beef and lamb. Bazas beef is the most prized beef in France, grass fed and aged to create a melt-in-your mouth piece of meat. The Village of Bazas holds a festival each year as the cattle reach maturity. Now that sounds like a steak worth celebrating.
And of course, you can’t pass through Bordeaux without trying one of their signature treats—the canelés. Baked in copper molds, the pudding-like cakes have a brown crispy exterior with a soft custardy inside, often infused with cinnamon and other spices, along with a splash of rum. Street food at its best, local vendors sell these palm-sized treats for immediate consumption.
It’s been over a year since my last visit to Bordeaux but seeing this site, which details many of the local specialties has me hungering for my next gourmet getaway. But instead, I think I might surf the web for some copper molds, and create a little taste of Bordeaux in my own home.
And while I’m on the subject of food, it’s worth noting that Bordeaux has much more to offer than wine. Their regional cuisine, although not widely recognized like other French regions such as Alsace or Lyon, is incredibly diversified, with a strong penchant for local produce. These people were practicing the hundred-mile diet long before the Western Hemisphere caught on. And why not? Fresh oysters, caviar and sole are local delicacies. Producers in the area grow vegetables and fruit, and raise carefully controlled beef and lamb. Bazas beef is the most prized beef in France, grass fed and aged to create a melt-in-your mouth piece of meat. The Village of Bazas holds a festival each year as the cattle reach maturity. Now that sounds like a steak worth celebrating.
And of course, you can’t pass through Bordeaux without trying one of their signature treats—the canelés. Baked in copper molds, the pudding-like cakes have a brown crispy exterior with a soft custardy inside, often infused with cinnamon and other spices, along with a splash of rum. Street food at its best, local vendors sell these palm-sized treats for immediate consumption.It’s been over a year since my last visit to Bordeaux but seeing this site, which details many of the local specialties has me hungering for my next gourmet getaway. But instead, I think I might surf the web for some copper molds, and create a little taste of Bordeaux in my own home.
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