Top 6 traditional dishes to try in Bordeaux, France

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Bordeaux-style steak, or l'entrecôte bordelaise, is a remarkable dish that showcases the finest beef cuts from between the ribs seared to perfection and then elevated by Bordeaux's signature sauce "à la bordelaise", the star of the show. To stay true to tradition, it's essential to use Bazas beef, a grass-and-grain-fed breed raised by Gironde farmers. As for the sauce, it is a magical combination of Bordeaux wine (often a deep red one like Merlot or Cabernet Sauvignon), butter, shallots, herbs, and bone marrow, transforming it into a rich, velvety gravy-like masterpiece. Fruity notes and tannins from the wine harmoniously blend with the subtle yet distinctive essence of shallots. Needless to say, it perfectly marries the texture of meat and promises a sublime experience. 

Conveniently located close to the main attractions, Le Palatium is an essential address for those in search of homemade, fresh, and generously portioned dishes, all offered at democratic prices. It is a classic brasserie with a rich history dating back to 1913. In 2015, the restaurant had a remarkable renaissance as new owners arrived, breathing new life into its old-world charm. The place is highly recommended by locals, particularly for entrecôte bordelaise served alongside crispy French fries. And, of course, choose an excellent local red wine from their diverse selection as the perfect accompaniment to your succulent steak. The menu features other options worth trying, such as grilled tuna, escargots, fresh oysters, roasted camembert, or steak tartare. For dessert, we suggest trying crème brûlée with bourbon vanilla and tarte tatin.

Lamprey. Image from Le Noailles restaurant, Bordeaux

For those seeking a taste of the extraordinary, Bordeaux lamprey stands as a captivating choice. This eel-like boneless fish is captured between December and May in the Dordogne and the Gironde estuaries. It is a primitive, ancient creature with an impressive history of existence. The discovery of fossils has indeed confirmed their presence as far back as 360 million years ago. 

The fundamental recipe features lamprey slowly stewed in at least one bottle of red wine with fresh herbs and the blood of the fish. Each chef adds his own unique creativity to this canvas. Considered a delicacy, the dish is traditionally served in gourmet restaurants with local wild leek, red wine, and garlic croutons. It’s fair to say that the preparation process is not fancy at all. Transforming this aesthetically unpleasing creature into something delicious demands both advanced skills and a significant investment of time. The lamprey is bled alive by hanging it up by its mouth, while the blood is collected for future use in the sauce. Before the long, slow cooking, there's also a meticulous cleaning process. The result? A silky-smooth, tender meat with a distinctive taste, quite unlike that of fish, all enveloped in a sumptuous, rich sauce.

If you’re an adventurous foodie ready to try Bordeaux lamprey, Le Noailles is the ultimate destination for you. Nestled right in the heart of the city, in the “golden triangle” district, this classic brasserie is a time capsule of elegance. Waitstaff impeccably dressed in black and white, mirrors, and plush red velvet seating create an atmosphere that transcends time. Established in 1932, Le Noailles remains true to tradition, offering regional specialties, including the must-try lamprey, prepared just the way it should be. Pair it with a fine red Bordeaux or Saint-Emilion to enhance your culinary experience. We recommend exploring other restaurant’s special dishes too, such as scallops, calf's liver, classic tournedos rossini, or grilled sole. And don’t leave without trying their tempting desserts, from vanilla crème brûlée to homemade pastries and chocolate mousse. 

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In the heart of Bordeaux's gastronomic landscape, you’ll find the noble porcini, often hailed as the kings of mushrooms, and rightly so. They boast a recognizable sweet and nutty flavor, a meaty texture and lots of nutritional benefits. Known as the "Cèpe de Bordeaux" in French, they are a reflection of the region’s unique maritime climate and the abundance of surrounding pine forests. In the countryside, porcini mushroom picking is a cherished local hobby. This age-old tradition is deeply rooted, with historical records of its consumption dating back to Roman times. Today, they’re widely used as a precious ingredient in various dishes, from pizza to comforting soups. In Bordeaux, you'll typically find them served as "cèpe en persillade", prepared with olive oil, shallots, fresh parsley, and garlic, a classic and flavorful local specialty. Apparently, the best season to savor porcini is during the autumn months, when they grace restaurant menus across Bordeaux.

Wandering in the historical center, you'll discover a true Bordeaux restaurant, Le Parlement des Graves. With 26 years of heritage, it offers exceptional service complemented by a modern, inviting setting and an exquisite approach to regional cuisine. Here, you can enjoy "cèpe en persillade'' served as a side dish with scallops or fricassee of snails. Also, consider savoring a duo of fishes graced with a porcini mushroom sauce. Some other dishes to try are warm goat cheese salad, fresh salmon escalope, southwestern duck breast, entrecôte, and homemade salmon tartare. Their fixed-priced lunch menu is a true gem, offering outstanding value. The restaurant’s wine list is a testament to Bordeaux's renowned viticulture heritage, mainly featuring Pessac-Léognan, Saint-Emilion, and Graves that complement the regional flavors. By the way, if you’re in the mood for open-air dining, Le Parlement des Graves has a nice terrace.

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Another Bordeaux specialty, magret de canard or duck breast, takes the spotlight as one of the most favorite dishes in France. This relatively recent addition to the national cuisine was introduced by Michelin-starred chef André Daguin at the Hôtel de France in Auch back in 1959. Magret de canard is the breast of a duck that has been specially fattened for foie gras production. For those originating from the south-western regions, particularly Bordeaux, magret comes with a prestigious IGP (Indication Géographique Protégée) label. It ensures that the ducks used are raised under strict standards, guaranteeing high quality. The secret to the irresistible taste of this treat lies in slow cooking, where the thick layer of fat gradually melts away, leaving a crispy outer layer. It is typically served in tender, medium-rare slices, sharing the plate with sautéed seasonal vegetables, potatoes, or mushrooms.

Tante Charlotte is a place where you’re welcomed as a friend in a romantic setting with the soft glow of candlelight and modern charm. The restaurant is renowned for its unique intimate atmosphere and its dedication to classic French flavors, focusing on simple yet elegant dishes made of fresh, organic, local produce. It offers flexibility with a menu for two or à la carte. When you’re here, you should absolutely try their southwestern duck breast adorned with a fantastic seasonal sauce made of porcini mushrooms. And save room for dessert, as Tante Charlotte boasts signature crème chantilly and charlottes. However, take note that the restaurant opens its doors only at 7:30 PM.

Photo from La Toque Cuivrée, FB

A small pastry with a rich history, canelé is undoubtedly a world-famous culinary symbol of the region. Legend has it that the origins of the canelé trace back to Bordeaux's nuns, who first crafted this delectable treat. However, it wasn't until the 19th century that local bakeries embraced the recipe and started baking these tiny marvels for the world to savor. Today, they are a part of Aquitaine’s rich gastronomic heritage. In 1985, canelés officially earned the title of specialty, and the Confrérie du Canelé de Bordeaux (the Brotherhood of the Canelé of Bordeaux) was established to protect the authentic recipe. So better keep an eye out for the spelling: if you see it with a double "n" as cannelé, that means different ingredients have been used.

Their name is derived from the French word for "fluted", a reference to the fluted copper molds they’re baked in. Though they might appear simple to make, achieving the perfect texture and crispy caramelized outer layer of canelé requires skill and expertise. From mixing the batter to greasing the mold just right, it's a craft that demands precision.

Arguably, La Toque Cuivrée is the top spot for perfectly authentic canelés. Since the 1980s, the house has preserved the traditional recipe. The key to their exquisite taste lies in the harmonious fusion of vanilla and rum notes, encased within a caramelized crust achieved through meticulous cooking techniques. You can rest assured that their original pastries are guaranteed to be free from preservatives, additives, dyes, and GMOs. Whether you seek a small delight or a substantial treat, La Toque Cuivrée caters to all cravings with canelés available in three sizes. Beyond the classics, they offer variations like verrine de canéle with rum syrup and a special spread to accompany those small marvels.

Photo from Chez Pascal Dunes Blanches, FB

While not as famous as the previously mentioned star dessert, Dunes Blanches are definitely unmissable when you find yourself on the Bay of Arcachon or in Bordeaux. These are bite-sized puffs filled with flavored cream and delicately dusted in powdered sugar. It all started with the son of a pastry chef, Pascal Lucas. Coming home after a late night, he decided to fill the leftover choux buns from his father’s bakery with whipped cream. Little did he know that his small experiment would give birth to an iconic regional sweet. The treat was named Dunes Blanches, after the picturesque sand dunes of the Arcachon Basin. Pascal Lucas trademarked the name and opened a shop in Bordeaux in 2016, followed by a boutique in Paris in 2019. Unsurprisingly, for an authentic experience, the best way to taste these delights is by visiting Chez Pascal Dunes Blanches.

At Chez Pascal Dunes Blanches, you can savor both the classic and the gourmet variations, promising a delightful taste adventure. Don't miss the limited editions available every weekend. These special creations combine the signature light and airy cream with seasonal fillings like raspberry, blueberry, yuzu, rhubarb, pistachio, black cherry with a touch of pepper, chestnut, and caramelized apple. Dunes Blanches are baked throughout the day to ensure you get them perfectly fresh. So invite yourself to an amazing afternoon coffee with these adorable pastries. 

We hope that with the help of this guide, you've been inspired to explore the unique flavors of Bordeaux specialties. Do you have a favorite local dish? Or maybe you’ve had a memorable dining experience in the city? We'd love to hear your thoughts and stories in the comments below.