France is the country of great culinary art and great traditions. A country’s gastronomy has been a greater part of world cuisine for many generations. Butter-rich croissants in Paris, cassoulet so rich at the south: all this French food reflects its various regions, each bringing its own specialties.
Bordeaux food is recognized for its exquisite flavors and perfect pairings with the city’s great wines. France celebrates huge feasts for all the senses, rustic countryside dishes, and the refined haute cuisine.
Gourmandise of Paris: The Heart of French Gastronomy
These were French food clichés: tasting, stupendous gastronomy tours of Paris. Paris, the great city, just seems to spread its arm before all timeless holiday trinkets, from flaky and buttery croissant to dainty macaron.
Besides ogling at escargots de Bourgogne (snails with garlic butter) and soup à l’oignon, an authentic taste of old Parisian kitchens would require a spot of boast, since Coq au vin lays claim to being the central dish for any trip to Paris: chicken slowly simmered in red wine with mushrooms and aromatic herbs.
Bordeaux Cuisine: A Harmony of Land and Sea
Bordeaux is known all over the world for its wine, but then the city itself has an equally extraordinary gastronomical heritage. Bordeaux food is a blend of heavy richness of meat combined with fresh sea food.
Probably the most-talked-about paired dish is entrecôte à la Bordelaise, which is basically rib steak cooked with a sauce made from red wine, shallots, bone marrow, and butter-and of course it goes beautifully with the rich reds of the region. Another that certainly resides in memory is a canelé, an indulgent, tiny pastry with a caramelized, crust and soft custardy interior flavored with vanilla and rum.
You could soak up the atmosphere of the city by way of the Tours in Bordeaux, which present fascinating walking tours on the historic streets of the city, introducing food lovers to the region’s larger local markets, bakeries, and restaurants. Those guided experiences are said to be bona fide and complete in enjoying Bordeaux’s much-adored flavors whilst ushering in its charmingly rich history.
The South of France: Mediterranean Impact
The southern regions of France-Provence and the French Riviera-are heavily influenced by the Mediterranean style. The cuisine here is characterized by such brightness that it is gifted with fresh herbs, olive oil, and seafood. Bouillabaisse would aptly come to mind as one dish for the renowned cooking of the Marseillais.
Fish stew having saffron and several other aromatic spices, Bouillabaisse. Ratatouille: an amalgam of zucchini, eggplant, and bell pepper and tomatoes of the southern provinces. It is either served as a side dish or even as a main course.
Burgundy and Lyon: The Land of Hearty Cuisine
Burgundy and Lyon became known for their heart-warming home-style dishes-burgeoning in Burgundy would have to be the aforementioned boeuf bourguignon, beef braised in red wine with mushrooms, onions, and bacon. Then there are snail dishes one would likely enjoy in Bourguignon style, with garlic and parsley butter sauce.
Lyon-based gastronomy is home to quenelles-soft fish dumplings in creamy sauce-and saucisson brioché-baked sausage in brioche. These gastronomical delights are enjoyed in such a homely and rustic atmosphere in bouchons of the city-usually tiny quaint Lyonnaise restaurants.
Normandy and Brittany: Coastal Treasures
The upper Northwest coastlines of Normandy and Brittany reflect even in their bounty of seafood and dairy richness. All of which will be put on the map by Normandy-Camembert for creamy cheese, cider, moules marinières-whereas Brittany also brings crêpes and galettes-thin pancakes made either from wheat or buckwheat flour, filled with little else than cheese, ham, eggs, or sweet toppings like caramelized apples.
Alsace and Lorraine: A Taste of German Influences
The borderlands of Alsace and Lorraine bear a distinct blend of French and German gastronomies. Choucroute garnie, served with a selection of meats (such as sausages and pork), is highly regarded as an Alsace specialty. On the other hand Lorraine pretty much gave birth to the venerable quiche Lorraine: a savory tart filled with eggs, cream, cheese, and bacon.
Bordeaux food: More Than Just Wine
Returning back to Bordeaux, these seafood experiences cannot be things to miss in the city. With lemon and something dry white wine, fresh oysters from Arcachon Bay are some regional intrepids. Lamprey à la Bordelaise, another seafood dish, is a rather odd one where that eel-like fish is stewed in a heavy red wine sauce.
Join one of these Tours in Bordeaux packages to taste these flavors for yourself. Walking through local markets, hidden little bistros, or famous wineries all form an insider perspective on the vibrant, foodie world of the city.
Read About: Top things to do in Bordeaux
Final Thoughts: A Culinary Wonderland
As diverse as the regions in France are its hallmark foods from each region: a unique taste for the heavy heritage and culture those countries bear. Indulge in the refined pristine plates of French cuisine in Paris, the brave prosperity of Bordeaux food at its finest, or pretty much this hodge-podge of Mediterranean zest found in the south; every bite says something about France.
Interested in learning more gastronomically? Tours in Bordeaux provide just that for the city’s best-kept culinary secrets. Pack your appetite and set off on this enchanting adventure.
