One of the most charming cities… Bordeaux, under the sweet name of "The sleeping beauty". 
For starters, Bordeaux is the ninth largest city in Francein the ranking. It is crossed by the Garonne which basks in our plains, at the mouth of the Gironde estuary. Its port, accessible to cruise ships, is the second French port of call in the Atlantic. Not bad! It also welcomes ocean-going vessels (more than 1,500 each year). We celebrate in Bordeaux the river festival, a popular festival with a rich program of nautical and artistic activities on both banks of the Garonne. This is an opportunity for sailboats to show their most beautiful sails! 
Bordeaux City Hall
Bordeaux has experienced a renewal of dynamism materialized by the classification of its quays as a UNESCO World Heritage Site. The city now receives between 2.5 and 3 million visitors each year.
A renowned Bordeaux gastronomy
In addition to the Bordeaux wines that have made its reputation, the city has developed a very particular gastronomic sector.
Who has never tasted the oysters of the Arcachon basin?
The Arcachon basin is one of the main oyster growing regions of France. It raises a species of cupped oyster that differs from other varieties because it is fleshy regardless of its size and has a fairly pronounced taste. It is light green in color. It can also be eaten hot. It is a matter of taste. The oysters of the Arcachon basin are raised in 23 oyster ports including:
- Andernos
- Ares
- Audenge
- La Barbotière
- The Hume
- La Teste
And now, the Grenier Médocain
It may not be the most beautiful appearance, but in terms of flavors, it's excellent! A dish that is eaten cold, usually as a starter or side dish for a dish. This charcuterie is originally from the Médoc, it is based on pork bellies that are carefully cleaned and defatted before being seasoned with pepper. They are then cooked for hours, slowly, in a broth flavored with spices with onions and cinnamon, before being cooled, then assembled by hand, one by one with a mince made from crushed garlic and pepper in a cloth. This typical and artisanal dish takes its name from the fact that the Médoc has long been considered the granary of the Bordeaux region. And even more so the families who owned pigs, served their specialty to visitors during the harvest.
The canelés bordelais
A long debate still remains concerning the spelling of canelé (Yes, we do not write fluted). But whatever happens, we eat it in one bite… The canelés. One of the greatest specialties and prides of this city. It is even the favorite dessert of Bordeaux! The famous canelé shops, Baillardran and La toque Cuivrée are the two main sellers of the best canelés in Bordeaux. The shops are located in strategic locations, you will not be able to miss them. Be careful, with rum it's better (Bordeaux specialty)! For the record: "First of all, its name comes from Gascon, the language spoken in Bordeaux until the 20th century, "Canelate". They were made by nuns from the convent of the Annonciades, located behind the church of St. Eulalie. They collected on the port, the wheat fallen from the holds of the boats or from the disemboweled bags, as well as the egg yolks of the wine cellars of the Quai des Chartrons, the whites used to glue the wine. 
Bordeaux was a large commercial port where rum and vanilla from the islands were easily obtained. The nuns added these ingredients to their recipe to add more flavor. These small treats were then distributed to the poor or sold for their benefit. In 1790 they were expelled from their convent. The people of Bordeaux made the Canelés on the quays, the mold resting on embers. Nevertheless, the fashion of Canelé had been swept away in the revolutionary turmoil, it was found on some bourgeois tables in Bordeaux. The copper hat.
The branches of the Médoc:
This original chocolate, inspired by the world of the vine. Fine and crunchy, the Médoc shoots, sprigs of wavy chocolate, evoke the original shape of vine shoots and invoke fruity and gourmet sweets.
An anecdote about the Sarments
A simple error, a technical problem on a machine manufacturing chocolates. The sticks, were intended to garnish the pastries, they then appear on a new shape, fine and wavy, evoking that of vine shoots. This emblematic chocolate speciality is now part of the inventory of Aquitaine's gastronomic heritage.
The gourmet White Dunes:
Impossible to miss this specialty coming straight from the Arcachon basin! White dunes are crunchy cabbages topped with a light, airy cream. A secret cream that looks a lot like a sweet and vanilla whipped cream. And to finish on top of the cabbage, a white cloud sprinkles everything, and gives us the white dune!
Don't forget to offer gourmet gifts if you pass through the city of Bordeaux!
The city of Bordeaux has many secrets to offer you… With a very rich cuisine, it is unthinkable not to turn to some gourmet sweets before leaving the Gironde department … You will find the 7 main Bordeaux specialties to offer on this site :
- The cannelés bordelais
- Bordeaux wine
- the branches of the Médoc
- caviar from Aquitaine
- the fine of Bordeaux
- the terrines of Aquitaine
- wine salt
From the aperitif, through an accompaniment for the meal, and up to the dessert, Bordeaux specialties have not finished talking about them … If you need to make a gourmet gift to a friend or relative who particularly appreciates wine, or for example chocolate, this should not be difficult. Nevertheless, if you forgot to buy culinary gifts before you leave Bordeaux, you will still have one last alternative to correct this. Local shops do not hesitate to offer online sales sites, allowing great lovers of Bordeaux specialties to do their shopping. This allows everyone to rediscover Bordeaux by the taste buds, or to share the heritage of this city with your loved ones…
Regional drinks from Nouvelle Aquitaine:
Cacolac, a drink from our childhood
This famous drink, which rocked our childhood, at breakfast as at snack… Well yes, she is from Bordeaux. This nearby milk chocolate can be drunk cold or hot. It can be found in all cafes or bars in Gironde. 
https://www.cacolac.fr/
The story?
It was in Bordeaux in 1947. Two farms located in La Bastide join forces under the name of the Laiterie de la Benauge. In 1952, the two owners made a stay in Holland during which one of them, Robert Lauseig, tasted a flavored milk. The idea of a chocolate drink comes to mind: chocolate and fresh milk. In 1954, the drink was launched under a name that would become emblematic, Cacolac.
The Lillet
Today, the Lillet is a retro-vintage aperitif that can be enjoyed as a long drink cocktail or alone. Low in alcohol and calories! We can find white, rosé or red lillet. It is now a global drink. It should mainly be served chilled, with a slice of orange or lemon.
For the record:
The Lillet house in Pondensac, founded in 1872, a small village south of Bordeaux. The Lillet brothers, liquorists and fine wine merchants. The Lillet became famous in the 20s and 40s in England after the First World War. He asserted himself even more in the 50s, in the famous bars of London. It was at this time that the "Vesper" was born: a Lillet cocktail invented by Ian Fleming. Le Lillet continues its journey in America and becomes THE reference of trendy bars in New York. Not bad as a route for this wine that comes from a small village in the Southwest! There are still so many Bordeaux specialties to see, on this land, rich in surprises! In any case, one thing is certain… It's almost Valentine's Day, do not hesitate to discover our article dedicated to the subject. If you liked this article about Bordeaux and its specialties, you will surely like to discover its 5 unusual places in Paris. 
