In Grand Libournais and more broadly in Gironde, gastronomy is an integral part of our culture and our way of life. You will therefore find on this page the local specialties that make the reputation of our territory.
Saint-Émilion macaroon
The macaroons from Saint-Émilion are handcrafted with only three ingredients: real sweet and bitter almonds, fresh egg white and sugar. A simplicity that takes nothing away from the delicious character of these round and soft cakes. The original recipe dates back to 1620, at a time when macaroons were made by the Ursuline sisters. Today, this same recipe and its manufacturing secrets are held by Nadia Fermigier, who has her factory at 9 rue Guadet in Saint Émilion.
Castillonnaise alyssum
The Alyse is a "popular" cake on a plate (40 x 60 cm) from the old-fashioned brioche. It was designed by Jean Tauzin, a baker. His son Jacques, who was a pastry chef in Castillon-la-Bataille, continued his production according to the secret recipe bequeathed by his father.
Originally, Jean's idea was to design and offer this brioche as a snack for children. Since then, it has delighted both young and old. It has been widely copied but never equalled: the difference being its preciously preserved little manufacturing secret.
The successors of Jacques, kept in the confidence, perpetuate the manufacture and the tradition of the Alyse as Jean had imagined it.
Ingredients: wheat flour, sugar, eggs, butter, yeast, lemon, milk.
Bordeaux lamprey
The "lamprey à la Bordelaise", which is fished in the Dordogne river, is particularly appreciated in Gironde. During its preparation, the lamprey (still alive) is bled to collect the blood and mix it with red wine (which prevents coagulation). The body is then cut up and cooked with leeks in the same wine.
Everything is then simmered for a few hours in the sauce which can be enhanced with a bouquet garni (with, for example, aromatic plants). To spice up the dish, you can also incorporate garlic croutons.
Bordeaux lamprey goes very well with red wines from the Libourne region (it is customary to drink the same wine that was used to cook the lamprey).
