Saborea New Aquitaine: Una aventura gastronómica única
Explora los sabores auténticos de New Aquitaine en una experiencia gastronómica inolvidable.
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Duck and Foie Gras
New Aquitaine, the largest region in France, is a concentrate of everything the country has to offer. From the urban and wine elegance of its capital, Bordeaux, to the waves of the Atlantic that break on the Basque coast and the Landes. It is a land of deep history, visible in the prehistoric caves of the Vézère Valley, in the castles of the Dordogne and in the historic port of La Rochelle. It offers landscapes of incredible diversity: the mountains of the Pyrenees, the tranquil 'Poitou Marsh' or 'Green Venice', the imposing Dune of Pilat and the charming islands of Ré and Oléron. It is a destination for gourmets, adventurers, lovers of history and relaxation.
Flavors of New Aquitaine
The gastronomy of New Aquitaine is a feast for the senses, a reflection of the richness of its lands and its coast. It is the birthplace of Bordeaux wines, cognac and Armagnac. The cuisine is based on products of exceptional quality: duck and goose (foie gras, magret, confit), oysters from Arcachon Bay, Pauillac lamb, Mojette beans, Périgord walnuts and Espelette pepper.
Must-Try Dishes
Duck and Foie Gras
The king of regional gastronomy. It is enjoyed in all its forms: 'foie gras' (fatty liver), 'magret' (grilled breast) and 'confit' (thigh confit in its own fat).
Oysters from the Bassin d'Arcachon
Fresh oysters that can be tasted directly in the oyster farmers' huts in towns such as Cap Ferret or Gujan-Mestras, accompanied by a glass of white wine.
Bayonne jambon
A salt-cured ham from the Adour marshes, protected with a Protected Geographical Indication, with a soft and delicate flavour.
Agneau de Pauillac
A high-end suckling lamb, raised near the Médoc vineyards, famous for its tender and tasty meat.
Piment d'Espelette
A red pepper with a mild and aromatic spiciness, which is dried in strings on the facades of the houses in the town of Espelette. It is used to season many Basque dishes.
Typical Drinks
Bordeaux Wines
The most famous wine region in the world. From the great reds of Médoc, Saint-Émilion and Pomerol, to the dry whites of Graves and the sweets of Sauternes.
Cognac
A world-renowned brandy distilled from white wine around the city of Cognac. You can visit the great houses such as Hennessy or Rémy Martin.
Pineau des Charentes
A sweet aperitif obtained from the mixture of grape must and cognac, which is aged in oak barrels.
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Duck and Foie Gras
The king of regional gastronomy. It is enjoyed in all its forms: 'foie gras' (fatty liver), 'magret' (grilled breast) and 'confit' (thigh confit in its own fat).
Oysters from the Bassin d'Arcachon
Fresh oysters that can be tasted directly in the oyster farmers' huts in towns such as Cap Ferret or Gujan-Mestras, accompanied by a glass of white wine.
Bayonne jambon
A salt-cured ham from the Adour marshes, protected with a Protected Geographical Indication, with a soft and delicate flavour.
Bordeaux Wines
The most famous wine region in the world. From the great reds of Médoc, Saint-Émilion and Pomerol, to the dry whites of Graves and the sweets of Sauternes.
Canelés de Bordeaux
Small cylindrical sponge cakes, caramelized and crispy on the outside, and tender and spongy on the inside, with a delicate flavor of rum and vanilla.
Food plan
Book a food tour in New Aquitaine
Markets, local chefs and tastings with free cancellation
Food and evening experiences in New Aquitaine
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Travel advisory
In summer, traffic to the coast and islands such as Ré and Oléron can be very heavy; It is advisable to travel during off-peak hours. To visit Lascaux IV and other popular attractions, it is essential to purchase tickets online in advance. Book accommodation well in advance if you travel during the Fêtes de Bayonne or the big summer festivals.
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