Traditional cooking from the Medoc region
Tradition. Good taste. Thanks to the variety of our region's natural produce, this region's table changes with the seasons.
For many years, oyster farming was very widespread along the Gironde estuary in the north of the Medoc. This is why the oyster has remained an important feature on our tables.
The silvery shad fish is grilled over a wood fire and eaten with a green mint sauce. Same treatment for the mullet and bass fished fresh from the Atlantic Ocean boarding our village.
Salt water eels from the sea or
fresh water from the marshes with chopped parsley are cooked over a wood fire, or stewed in red wine.
White or gray prawns and swimming crabs are flavored with fennel.
Young eels
are prepared in white sauce.
The lamprey, with its delicate flesh, goes back to the dawn of time. The sturgeon is coming back on our tables.
Grilled meat is as ever popular. The famous entrecote steak.
In the Medoc, we eat thick slices of beef grilled over glowing embers of vine, with raw minced shallot sprinkled on when they are almost cooked.
Chitterlings sausage.
Cepes and chanterelles are the best-known mushrooms. The go perfectly with all meats and poultry.
In this hunting region, game dishes are an added asset to our gastronomy.
In the Medoc, the land of vineyards, prestigious chateaux and small wine marking estates, there is always a wine to go with each dish..