France: Bordeaux

Saint Emilion and area

Saint Emilion, its satellites and Côtes de Castillon and Francs
By Jane Anson

This Guide was last updated on 22 March 2010
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Food specialities

Steak à la Bordelaise: steak served with a rich red wine and shallot sauce, ideally accompanied by well-structured red such as Saint Emilion.

Confit du canard: duck that has been cooked slowly in its own fat and then usually served grilled. This dish needs a rich, fruity wine such as a Saint Emilion.

Entrecôte steak: often cooked over a barbecue of vine cuttings; this is enjoyed best with a Saint Emilion.

Foie gras of goose or duck: the classic combination when served as a cold starter or an aperitif is foie gras and a glass of sweet white wine. However, a red accompanies pan-fried foie gras well.

Lamprey fish stew: prepared with red wine goes well with a youthful red Bordeaux for example a Côte de Castillon.

Canalés and macaroons: canalés are a sweet caramelised cake made with egg yolks; macaroons are a local speciality to Saint Emilion, prepared to a 18th century recipe of egg whites, crushed almonds and sugar, cooked at a very low heat (see 'Other interesting shops' below).

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