The Médoc Atlantique terroir
With its generous terroir, the Médoc is a paradise for gourmets. The gastronomy and seasonal produce invite you on a journey full of flavour explosions. Oysters, prawns, local charcuterie, wines and sweet treats – open your taste buds wide, here you will find the stars of your holiday meals and all the good addresses to buy them. From local producers to your shopping basket, all you have to do is go shopping !
Culinary specialities
Culinary specialities
Terroir and gastronomy of the Médoc
Sea and marsh fruits
The Médoc oyster
The love affair between the Médoc and oysters goes back a long way, but like any romance, it has had its ups and downs. Since 2014, the flame of passion for the Médoc oyster has been rekindled with the reintroduction of oyster maturing in the former salt marshes of the estuary, after several years of dearth. With their nutty flavour and generous flesh, they’re a must-taste !
Prawns and shrimps from the estuary
White prawns, found only in France’s major estuaries, are easy to eat and have the ability to filter and purify the water, helping to cultivate other species. Larger prawns are caught at night, when they emerge from their hiding places to feed. Flambéed or spiced, they can be enjoyed as an aperitif or shared at large gatherings.
Eels and lampreys
Eels are remarkable fish, living in both sea and freshwater. Fresh or smoked, its firm, flavoursome and fairly fatty flesh will seduce you, either on its own or with parsley. A very old fish, without bones, the lamprey may seem frightening but make no mistake, it will prove to be excellent company when prepared “à la bordelaise”, a recipe whose secret lies largely in the use of its blood throughout the preparation.
Medoc charcuterie and meats
The Médoc granary
The “grenier médocain” has its origins in agricultural crops, when the Médoc was considered the granary of Bordeaux. At the time, families owned one or two pigs to ensure they had enough meat to eat all year round, and as nothing is wasted in the pig, the stomach was used as the main ingredient in the ‘grenier médocain’. Voted the winegrowers’ snack of choice, General de Gaulle had some delivered every week to the Élysée Palace !
Grattons from Bordeaux
Gratton is a very old preparation. A delicatessen delicacy with a reputation in the Gironde, Gratton is made from diced bacon, pieces of ham and spiced fresh pork shoulder. Perfect for a picnic !
Entrecôte steak cooked on vine shoots
In the Médoc, cooking meat is an art, especially when it comes to Blonde d’Aquitaine. Grilled with vine shoots, it will be the star of your barbecues. What about a sauce ? À la Bordelaise is just perfect. With shallots and a sauce made with red wine and marrow bones, you’re in for a treat.
Sweet Médoc specialities
Noisettines from the Médoc
A local pride and joy for almost 40 years, noisettines are a delicacy made from hazelnuts, dipped in a syrup whose recipe is carefully guarded. The Judici ice cream parlour in Soulac-sur-Mer has dedicated a special flavour to it. To be enjoyed without moderation, it will make an ideal gift on your return from holiday.
Sarments from the Médoc
Have you heard of sarments du Médoc? When a grain of sand accidentally gets into the process of producing chocolate sticks, the result is chocolates in the shape of little vine branches that we haven’t been able to get enough of for over 40 years! We recommend you try them with a glass of wine.
Honey, pollen, propolis, royal jelly
These are all great ways to tone up. Take them as a course of treatment, and they’ll help you fight off fatigue when you get back from holiday. Pack your bags without hesitation.
Cannelés
The history of the Cannelé Bordelais is closely linked to that of wine: at the end of the fining stage, unused egg yolks found their way into the recipe for the Cannelé Bordelais, alongside rum and vanilla, ingredients that had a strong presence in the port of Bordeaux due to its flourishing trade with the islands. Today, it is the region’s essential coffee companion! Soft, crispy, we love it in all its textures.
Guinettes
Let yourself be seduced by a Guinette, a delicate chocolate envelope containing a precious cherry flavoured with Kirsch or Armagnac. You’ll be reminded of the grape thanks to the pearls of the Médoc !
The healthy producers
The spiruline
In Saint-Vivien-de-Médoc, there’s an unusual farm that should catch your attention… It’s worth noting that a micro-algae extremely rich in minerals and vitamins is grown there. And that is? Spirulina! It provides your body with all the nutrients it needs, and is a remarkable plant. To find out all its secrets, come and meet Joël and Tiphaine.
Porcini mushroom season
Autumn in the Médoc Atlantique means mushrooms. The one we’re all waiting for ? Porcini mushrooms ! It’s highly prized for its flavour, but also because it’s bursting with vitamins. Whether you’re looking to liven up the simplest dishes or the most elaborate recipes, harvesting them is always a pleasure ! So here are a few tips for a successful harvest. But if the mushrooms don’t turn up, you’ll still have the pleasure of a walk in the forest !
At Médoc Atlantique, we’re lucky enough to be surrounded by huge forests where it’s great to go for a walk and go mushroom hunting. If you’re looking for porcini mushrooms, put on your boots and set off to scour every nook and cranny – they’re not far away! The ideal time to pick is after the rain, when the sun warms the earth.
A festive meal 100% Médoc
Starters: a seafood platter… 100% Médoc
Start with the traditional seafood platter, but put together with care. Choose oysters matured in the Médoc with Gigas Meduli from the Ferme Aquacole Eau Médoc in Saint-Vivien-de-Médoc. This farm has been operating on former Médoc polders since 1989. You’ll also find prawns, periwinkles, whelks, cockles, clams, local prawns and samphire. The La Petite Canau aquaculture farm in Saint-Vivien-de-Médoc offers certified organic prawns, as well as “Claires du Médoc” oysters, grown at sea and then in the oyster beds on the banks of the Gironde estuary.
Main course: capon stuffed with chestnuts and winter vegetables
Its delicate, melt-in-the-mouth meat is perfect for Christmas meals, and always promises to be a tasty treat. You’ll find your farm capon with chestnut stuffing and seasonal vegetables at La Benarderie in Hourtin.
Dessert: a choco-pear log
We were hesitating between the indulgence of chocolate and the lightness of fruit, so we chose both : a log with a chocolate biscuit, crispy puffed rice, a pear and yuzu insert and a milk chocolate mousse. Are you already salivating ? You can reserve your Carreyre log at La Grange Aux Pains in Lacanau-Océan.