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Bordeaux

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Cuisine is an integral part of any local culture, and no trip to Bordeaux is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Bordeaux to help visitors better understand the local food culture and make an informed decision when trying them.

Appetizers[edit]

  • Andouillette: a coarse-grained tripe sausage made with pork (or occasionally, veal), chitterlings, pepper, wine, onions, and seasonings.
  • Cèpes: edible mushrooms, held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
  • Crepes: a type of very thin pancake, usually made from wheat flour, filled with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
  • Fruits de mer: a seafood dish traditionally made of raw and cooked shellfish.
  • Gougère: a savory choux pastry with cheese.
  • Oysters: bivalve molluscs, consumed by humans, cooked or raw.
  • Quiche: an oven-baked dish made with eggs and milk or cream in a pastry crust.
  • Roquefort Cheese: a sheep milk blue cheese from the south of France.
  • Truffle: edible underground fungi.

Soups[edit]

  • Bisque: a smooth, creamy, highly-seasoned soup, classically based on a strained broth (coulis) of crustaceans.
  • Garbure: a thick French soup of bacon with cabbage and other vegetables, usually with cheese and stale bread added.
  • Pistou: a cold sauce made from cloves of garlic, fresh basil, and olive oil.

Salads[edit]

  • Mesclun: green salad usually topped with dried fruit cherries, blue cheese, and a vinaigrette salad dressing.

Main courses[edit]

  • Duck à l'orange: a classic French dish in which the duck is roasted and served with an orange sauce.
  • Entrecote a la Bordelaise: a dish of rib steak cooked in a rich sauce made from Bordeaux wine, butter, shallots, herbs and bone marrow.
  • Lamproie a la Bordelaise: a type of big sea-snake, cooked in its own blood with red wine.
  • Meat confit: goose or duck (usually legs) seasoned with herbs and submerged in its own fat.
  • Pot-au-feu: a French beef stew.
  • Sauce Bordelaise: sauce with dry red wine, bone marrow, butter, shallots and a rich brown sauce called demi-glace.

Desserts[edit]

  • Bordeaux Canelés: a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.
  • Clafoutis: a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter.
  • Crème brûlée: a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
  • Éclairs: a long thin pastry made with choux dough filled with a cream and topped with icing.
  • Macaron: a sweet confectionery made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
  • Madeleine: a very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
  • Marron glacé: a confection consisting of a chestnut candied in sugar syrup and glazed.
  • Mousse au chocolat: a form of dessert typically made from egg and cream.
  • Profiteroles: baked puff pastries (choux) filled with cream or ice cream.

Fast food[edit]

  • Croissant: a buttery flaky bread or pastry named for its distinctive crescent shape.

Street food[edit]

  • Baguette Bread Sandwiches: sandwiches with different kinds of fillings such as ham with butter, ham with cheese or chicken with vegetables.

Drinks (Non-alcoholic)[edit]

  • Café au Lait: coffee with hot milk added.
  • Grenadine Syrup: a red syrup, consisting of fruit juices.
  • Hot chocolate: a heated beverage typically consisting of shaved chocolate, melted chocolate buds or cocoa powder, heated milk or water, and sugar.
  • Tisane: an herbal infusion made from anything other than the leaves of the tea bush; a combination of boiling water and dried fruits, flowers or herbs.

Drinks (Alcoholic)[edit]

  • Armagnac: distilled from wine made from a blend of grapes mainly including Ugni Blanc, Baco 22A, Folle Blanche and Colombard.
  • Chateau Ausone: a Bordeaux wine from Saint-Émilion appellation.
  • Château Cheval Blanc: a wine from Bordeaux region of France.
  • Chateau Haut-Brion: a wine made from a variety of grapes such as Cabernet Sauvignon, Merlot, and Cabernet Franc.
  • Chateau Lafite-Rothschild: one of the most expensive Bordeaux wines, made from Cabernet Sauvignon and Merlot.
  • Château Latour: a red wine made from a blend of Cabernet Sauvignon and Merlot.
  • Chateau Margaux: a wine made from a blend of Cabernet Sauvignon and Merlot.
  • Château Mouton-Rothschild: a wine made from a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.
  • Château Pétrus: a red wine almost entirely from Merlot grapes, on occasion with small amounts of Cabernet Franc.
  • Chateau d' Yquem: a Premier Cru Supérieur wine from the Sauternes.
  • Crémants de Bordeaux: sparkling wines from Bordeaux region, made from white and red grapes.
  • Merlot: is a darkly blue-coloured wine grape, that is used as both a blending grape and for varietal wines.
  • Pastis: an anise-flavored liqueur and apéritif, typically containing 40–45% alcohol by volume.

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