Discover the specialities of the Médoc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the Médocain, and “good eating” is his best friend!
Médoc specialities, culinary discoveries
Discover the specialities of the Médoc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the Médocain, and “good eating” is his best friend!
ON THE WATER
Médoc oysters, a regional revival
Oyster maturing in the Médoc dates back to Gallo-Roman times. This centuries-old tradition, thought lost in the 1970s due to cadmium pollution of the Garonne, is alive and well today. Thanks to an exceptional environment and the natural wealth of the Médoc marshes, a new generation of oyster farmers has revived the activity. They produce oysters of the highest quality, with an exquisite taste. The Médoc oyster is now certified.
You can sample them at the Boite à Sardines in season, or buy them at the St Vivien market every Wednesday morning, and at the Soulac market every morning.
Prawns: shrimps from the south to the west seas!
Gambas production is relatively new to the Médoc. The former salt marshes of Verdon, Talais and St Vivien de Médoc have been given a new lease of life.
Gambas are raised and fished in these sediment-rich marshes. The waters are warm enough to allow normal growth for an animal used to the waters of the Mediterranean. You’ll find live prawns at the St Vivien de Médoc market. La Gam’gette au Verdon is a guinguette serving only night-caught prawns. A treat for the taste buds.
Eel persillade
This is a very local speciality, as the eel is an “inhabitant” of the channels that criss-cross the Médoc. Cooked with parsley, it’s a real treat! You’ll find it at the L’orée des pins restaurant in Euronat, subject to availability.
Piballe (or elver)
A rare delicacy today, as these eel fry are now highly protected. Their fishing is therefore strictly controlled. The price per kilo has reached truffle proportions. If you’re lucky enough to pass a restaurant serving eel, don’t wait until the next day to go back – it’ll be too late!
Grey and pink shrimps
The ocean, the estuary, two different sources, two different kinds of shrimp. As an aperitif or starter with a slice of farmhouse bread, a little semi-salted butter and enjoy!
Shad, the Easter fish
The shad is THE fish of the spring vacations in the Médoc and all along the estuary. But only in spring, as it’s a migratory fish. Shad is renowned for its fine, delicate flesh, which is cooked on the barbecue between 2 bay leaves or with sorrel. It’s not unusual to see shad festivals in the villages along the estuary at this time of year.
Enjoy lamprey Bordeaux-style
The lamprey is an endemic fish of the Gironde estuary, whose fishing is now strictly controlled. Here, it’s cooked “à la bordelaise”, often a family recipe with its own secrets. Delicious food compared to the animal in question! For curious gourmets!
The line bass
Line-caught sea bass is rare, but so good. Its distinctive flesh is delicious. On the grill, a la plancha, in the oven, all are good ways to enjoy this exceptionally tasty fish, if it’s line-caught, of course.
Caviar
Caviar from the estuary needs no introduction, so much so that it is appreciated by top chefs and connoisseurs alike.
MEDOC SPECIALITIES, THE LAND SIDE
Bordeaux boletus
Although the Landes forest begins at the Pointe de Grave, there are still plenty of oak forests in the Médoc. This is the ideal environment for growing ceps. Ceps grow from late summer to the first frosts. There’s no need to boast about its flavour: accompanied by an entrecôte à la bordelaise, everyone knows that the cep is a mushroom with an exquisite taste.
However, the cep is not the only mushroom to be found in our forests: we have giroles, lactaires (known here as catalan), tricholomes équestres (bidaou), coulemelles, rosés des prés…
Pauillac lamb, in the salty meadows of the Médoc
Sheep graze in the meadows around Pauillac, which border the estuary. Pauillac lamb is a top-quality product with a worldwide reputation. Available in all good butcher’s shops from January to Easter.
Le grenier Médocain
Grenier médocain is a typical Médoc charcuterie speciality. Made from pork belly, it’s a very spicy delicatessen. The recipe is jealously guarded. It’s best eaten cold, sliced and accompanied, of course, by a Médoc wine! You’re sure to find it at the Soulac market.
Tricandilles
Offal lovers, take a bow! Tricandille is a piece of pork small intestine, cooked in court-bouillon and barbecued, preferably with vine shoots from the Médoc! This Gironde specialty dates back to Roman times!
Entrecôte à la Bordelaise
Who hasn’t eaten entrecôte steak cooked on vine shoots in the Médoc? If you haven’t, you’d better do something about it! With raw shallots, or a Bordeaux-style sauce… Hmmm… It’s the great classic of Médoc grilling.
Carnations
Don’t confuse young onion shoots with carnations: fry them as you would onions, then beat the eggs into an omelette, pour over them and cook to your liking. A real treat!
Sand asparagus
They grow entirely in the sand, and are harvested during the spring vacations. After cooking in boiling water, you can enjoy them either in vinaigrette or with a mousseline.
IN YOUR GLASS
Wine?
As the Médoc wines are a subject in themselves, they are the subject of another article on this blog – enjoy your reading!
Gin
SOIF (Spiritueux d’Origine Incontestablement Française) is the name of a gin handcrafted in St Laurent du Médoc. A gin created by 3 friends from the wine world. Initially, they created a gin to their own taste. But given its success and the enthusiasm of their friends and family when they tasted it, they decided to market it.
La Dissidente, the 100% Médoc beer
This exquisite-tasting beer is brewed in oak barrels in St Vivien du Médoc. Pascal Dupuy, a passionate and talented young brewer, brews his beer himself, using only cone hops (whole flowers) to ensure a top-quality product. The Tour Noire brewery is, and wishes to remain, an artisanal operation. Pascal does everything himself, right down to labeling his bottles.
La dissidente is available in brown, white and blond. You can enjoy it at the Boite à Sardine and at all the good addresses in the Nord Médoc.
SWEET MOUTH
Noisettines du Médoc, a hazelnut delicacy
Michel Noyez invented this recipe, which he used to cook for his wife. Noisettines are handcrafted in Blaignan, near Lesparre. The hazelnuts are immersed in a syrup whose composition is kept secret. The hazelnuts are then cooked in a copper cauldron, caramelized and candied. A pleasure for all gourmets. You can also visit the production site.
Judici ice cream
Among the Médoc’s specialties and for ice cream lovers, a stop at Judiciis a must! An artisan ice-cream maker in Soulac since 1927, Judici offers an impressive array of homemade ice-cream flavors. The cornet, too, is homemade and delicious… In fact, at Judici, everything is homemade, so you can’t go wrong! And if you’re not tempted by a scoop of ice cream, Judici also makes its own waffles and crêpes!
Mademoiselle Margaux’s Médoc vine shoots
This chocolate specialty from the Médoc has been made in Margaux since 1969. The all-chocolate Médoc vine shoots are flavored with either fruit or caramel. Watch out for copies! Mademoiselle Margaux makes the authentic sarments du Médoc! Mademoiselle Margaux also offers guinettes: a chocolate and brandy-coated guigne.
This list is by no means exhaustive! The Médoc has many treasures to offer. Take your bike and go shopping! Around Euronat, you’ll find a number of local organic and sustainable vegetable producers. You’ll also find a Spirulina producer in St Vivien de Médoc… Médoc specialities are available all year round!
