The entries
What could be more emblematic of the Atlantic coast than Arcachon oysters? In Gironde, the Arcachon Basin is one of France's leading oyster-farming centers. Oysters have been enjoyed here since Gallo-Roman times, if fossilized shells are anything to go by. However, official oyster farming only began in the mid-19th century, with the creation of the first oyster beds. A number of small oyster ports are scattered throughout the region. The colorful huts provide a picturesque backdrop! Like wines, oysters are characterized by their place of production. Oysters from the Banc d'Arguin are renowned for their sweet, nutty flavors, which are much appreciated by connoisseurs. Like vegetables, oysters are seasonal. Although they are available all year round, they are traditionally preferred from September to December, especially for the festive season. In summer, they become milky with a harsher taste. Did you know that in Gironde, oysters are served with a hot sausage called crépinette? In the Basin, oysters are best served fresh with a simple drizzle of lemon.
In addition to oysters, a good Southwestern meal begins with a delicious chiffonnade of Bayonne ham. For more than twenty years, this product has been protected by a PGI (protected geographical indication) and respects precise criteria, the first of which is to come from pigs born and raised in the South-West. It must also be produced in the Adour river basin, in accordance with the know-how of the salt-curing industry. In fact, the hams are rubbed and massaged with salt from the Adour saltworks! This traditional method involves a period of drying the hams in hanging dryers. Lovers of charcuterie enjoy it as is, with a glass of good wine. There are also a number of charcuterie specialties to be discovered in Gironde: crickets and grenier médocain.
The main course
For the main course, the Aquitaine coast puts meat in the spotlight. Agneau de Pauillac lamb is produced in the Gironde department of France, and benefits from both Label Rouge and IGP certification. This meat is characterized by the finesse and tenderness of its flesh. Another Gironde specialty: Bazas beef. The tradition of fattening beef in the Bazas region goes back over seven centuries! This ancestral know-how continues to be handed down from generation to generation, always respecting the Bazadaise and Blonde d'Aquitaine breeds. IGP Bœuf de Bazas meat is renowned for its incomparable flavor and tenderness. If you're visiting Gironde in February, make a detour to Bazas and its traditional beef festival. A not-to-be-missed event for over 700 years! On the program: weighing, parade and blessing of the oxen, followed by the induction of VIPs by the Confrérie bazadaise du bœuf. One of the specialities of the Basque region is axoa. This is a veal stew with red and green peppers (from Espelette!), often served with sautéed potatoes. As its name suggests, poulet basquaise is also a local specialty, but is eaten all over France. It's a recipe that's both simple and authentic. To prepare it, nothing could be simpler: chicken, tomatoes and spices, all simmered in a casserole dish. Among all these meats, one fish stands out, and not the least! One of the typical dishes of Aquitaine cuisine is lamprey à la bordelaise, that spooky, needle-like fish. It's cooked in a red wine sauce with leeks, onions, garlic and smoked bacon.
And what would a dish be without its accompaniments and spices? The Aquitaine coast is a prime vegetable-growing region. Specialties include early potatoes grown on sandy moors. Recognizable by its thin skin and tender flesh, this potato is appreciated by connoisseurs for its unique taste. And let's not forget the indisputable asparagus des sables, which benefits from a Protected Geographical Indication. Produced in the Landes region (the leading producer), but also in Gironde, notably in the Blayais area, this variety of asparagus can be found on market stalls from April to June. Gourmets love them roasted with local ham, or au gratin with dried duck breast. And let's not forget the Macau artichoke, a large, fleshy-leafed artichoke harvested in September in Gironde, and the "galeux" pumpkin from Eysines, which can be enjoyed au gratin or in soup.
Espelette chilli pepper
Finally, how can we not mention THE speciality? Espelette chilli pepper (the red gold)! A staple of Basque gastronomy, it's the perfect spice for any dish. The garlands of pimento peppers drying on the facades of Basque village houses are a timeless image from Epinal. Originally, chillies were used to preserve meat and give it flavour. Since then, it has spread to every kitchen, becoming an indispensable ingredient in Basque dishes. The AOC production zone covers ten communes, including Souraïde, Ustaritz, Jatxou, Aïnhoa, Itxassou and, of course, Espelette! A number of criteria must be met to qualify for the PDO, including hand-picking of ripe peppers measuring between 7 and 14 cm. They must have a regular, conical shape and a smooth skin, then be dried naturally for a minimum of two weeks. They can then be used in virtually any dish: in sauces and marinades for meats, in cooking broths and even in desserts for the more daring! In addition to its gustatory virtues, Espelette chilli pepper has many benefits, thanks in particular to its antiseptic and antioxidant properties. It's a heart-healthy spice.
The cheeses
The Basque Country is famous for its sheep's milk cheeses. The most famous of them? Ossau-Iraty. This uncooked pressed cheese speciality received a Protected Designation of Origin (PDO) in 1996. Its name is a mixture of the Pic du Midi d'Ossau (in Béarn) and the Iraty forest (in the Basque Pyrenees). Fans recommend savouring it with walnut bread or red or black cherry jam from Itxassou. Other registered designations are Roncal and Idiazabal, two other Basque sheep's cheeses. They are prepared at the beginning of spring and ripened in summer by shepherds. Also worth mentioning is Amou, a ewe's milk cheese from the village of the same name, near Mont-de-Marsan in the Landes.
Sweet treats
For those with a sweet tooth, Aquitaine's gastronomy is bursting with delicacies. From north to south, the region's culinary specialities are well worth a visit. In Bordeaux, the canelé is emblematic of the city. Today, two companies specialize in making this little cake: Baillardran and La Toque Cuivrée. But did you know that the recipe was first created by nuns? The story goes that it was in the 18th century that the nuns of the Annonciades convent (behind the church of Sainte-Eulalie) created the recipe, using wheat flour and egg yolks from the cellars on the Quai des Chartrons. Since then, this little cake, with its recognizable cylinder shape, caramelized color and soft, golden heart flavored with rum and vanilla, has become a gastronomic staple. Another specialty of the Gironde capital is the bouchon de Bordeaux. Less well known than the canelé, this delicacy was born in 1965 in the workshop of a master pastry chef-chocolatier. Made from almonds, this speciality comes in a variety of flavours (with raisins, Grand Marnier, etc.) and is sold in little trompe-l'œil ballotins in the shape of corks. East of Bordeaux, the picturesque little town of Saint-Émilion attracts tourists not only for its vineyards, but also for its delicious macaroons. Once again, this specialty is the creation of a religious community, the Ursulines. The recipe has remained unchanged since 1620. Further south, the Médoc region gives its name to two sweet desserts: noisettines and sarments. In the Gironde region, the pralines of Blaye and the white dunes of Cap Ferret also delight gourmets.
Head to the Landes for a lesser-known specialty: pastis landais. Make no mistake, this dessert has nothing to do with the aniseed-flavored aperitif! In Gascon, pastis is a cake. It's reminiscent of a brioche and can be flavored with orange blossom, vanilla or rum. Tourtière is another must-try Landes pastry: sliced apples on a bed of puff pastry, flavored with Armagnac, the regional spirit. Finally, let's finish our gastronomic tour of the Aquitaine coast with the Basque Country. The Basque cake is a must-try dessert whose reputation extends far beyond the region itself! According to tradition, it's filled with black cherry jam from Itxassou. And did you know that chocolate is a Bayonne speciality? Enjoy without moderation.
A little digestive?
Land of vineyards already mentioned above, the Aquitaine coast is also known for its aperitifs. Among them, Armagnac is one of the oldest brandies in France. The Armagnac vineyard covers nearly 15,000 hectares in the heart of Gascony, straddling three departments including the Landes. This alcohol is made from a blend of white grapes. It is enjoyed in moderation as a digestive at room temperature. Other liqueurs are produced on the Aquitaine coast: Izarra is a green liqueur made from plants found in the Basque Country, as well as Patxaran, a traditional liqueur made from sloes macerated in aniseed-flavored alcohol. Let's not forget the white spirits, gins and other whiskies made in the Basque Country!
