{"id":9710,"date":"2023-02-16T16:34:20","date_gmt":"2023-02-16T15:34:20","guid":{"rendered":"https:\/\/www.euronat.com\/non-classifiee\/les-specialites-du-medoc\/"},"modified":"2026-02-03T13:58:28","modified_gmt":"2026-02-03T12:58:28","slug":"medoc-specialities","status":"publish","type":"post","link":"https:\/\/www.euronat.com\/en\/tourism-around-euronat\/medoc-specialities\/","title":{"rendered":"M\u00e9doc specialities"},"content":{"rendered":"\n
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Discover the specialities of the M\u00e9doc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the M\u00e9docain, and “good eating” is his best friend! <\/em><\/p>\n\n\n\n

M\u00e9doc specialities, culinary discoveries<\/p>\n<\/blockquote>\n\n

Discover the specialities of the M\u00e9doc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the M\u00e9docain, and “good eating” is his best friend! <\/em><\/p>\n\n

ON THE WATER<\/p>\n\n

\"Médoc<\/figure>\n\n

M\u00e9doc oysters, a regional revival<\/p>\n\n

Oyster maturing in the M\u00e9doc 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 M\u00e9doc marshes, a new generation of oyster farmers has revived the activity. They produce oysters of the highest quality, with an exquisite taste. The M\u00e9doc oyster is now certified. <\/p>\n\n

You can sample them at the Boite \u00e0 Sardines<\/a> in season, or buy them at the St Vivien market every Wednesday morning, and at the Soulac market every morning.<\/p>\n\n

Prawns: shrimps from the south to the west seas!<\/p>\n\n

Gambas production is relatively new to the M\u00e9doc. The former salt marshes of Verdon, Talais and St Vivien de M\u00e9doc have been given a new lease of life. <\/p>\n\n

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 M\u00e9doc market. La Gam’gette au Verdon is a guinguette serving only night-caught prawns. A treat for the taste buds. <\/p>\n\n

Eel persillade<\/p>\n\n

This is a very local speciality, as the eel is an “inhabitant” of the channels that criss-cross the M\u00e9doc. Cooked with parsley, it’s a real treat! You’ll find it at the L’or\u00e9e des pins<\/a> restaurant in Euronat, subject to availability. <\/p>\n\n

Piballe (or elver)<\/p>\n\n

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! <\/p>\n\n

Grey and pink shrimps<\/p>\n\n

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! <\/p>\n\n

Shad, the Easter fish<\/p>\n\n

The shad is THE fish of the spring vacations in the M\u00e9doc 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. <\/p>\n\n

Enjoy lamprey Bordeaux-style<\/p>\n\n

The lamprey is an endemic fish of the Gironde estuary, whose fishing is now strictly controlled. Here, it’s cooked “\u00e0 la bordelaise”, often a family recipe with its own secrets. Delicious food compared to the animal in question! For curious gourmets! <\/p>\n\n

The line bass<\/p>\n\n

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. <\/p>\n\n

Caviar<\/p>\n\n

Caviar from the estuary needs no introduction, so much so that it is appreciated by top chefs and connoisseurs alike.<\/p>\n\n

MEDOC SPECIALITIES, THE LAND SIDE<\/p>\n\n

\"cepes\"<\/figure>\n\n

Bordeaux boletus<\/p>\n\n

Although the Landes forest begins at the Pointe de Grave, there are still plenty of oak forests in the M\u00e9doc. 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 entrec\u00f4te \u00e0 la bordelaise, everyone knows that the cep is a mushroom with an exquisite taste. <\/p>\n\n

However, the cep is not the only mushroom to be found in our forests: we have giroles, lactaires (known here as catalan), tricholomes \u00e9questres (bidaou), coulemelles, ros\u00e9s des pr\u00e9s…<\/p>\n\n

Pauillac lamb, in the salty meadows of the M\u00e9doc<\/p>\n\n

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. <\/p>\n\n

Le grenier M\u00e9docain<\/p>\n\n

Grenier m\u00e9docain is a typical M\u00e9doc 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 M\u00e9doc wine! You’re sure to find it at the Soulac market. <\/p>\n\n

Tricandilles<\/p>\n\n

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 M\u00e9doc! This Gironde specialty dates back to Roman times! <\/p>\n\n

Entrec\u00f4te \u00e0 la Bordelaise<\/p>\n\n

Who hasn’t eaten entrec\u00f4te steak cooked on vine shoots in the M\u00e9doc? 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 M\u00e9doc grilling. <\/p>\n\n

Carnations<\/p>\n\n

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! <\/p>\n\n

Sand asparagus<\/p>\n\n

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. <\/p>\n\n

IN YOUR GLASS<\/p>\n\n

\"medoc<\/figure>\n\n

Wine?<\/p>\n\n

As the M\u00e9doc wines are a subject in themselves, they are the subject of another article on this blog<\/a> – enjoy your reading!<\/p>\n\n

Gin<\/p>\n\n

SOIF<\/a> (Spiritueux d’Origine Incontestablement Fran\u00e7aise) is the name of a gin handcrafted in St Laurent du M\u00e9doc. 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. <\/p>\n\n

La Dissidente, the 100% M\u00e9doc beer<\/p>\n\n

This exquisite-tasting beer is brewed in oak barrels in St Vivien du M\u00e9doc. 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. <\/p>\n\n

La dissidente is available in brown, white and blond. You can enjoy it at the Boite \u00e0 Sardine and at all the good addresses in the Nord M\u00e9doc. <\/p>\n\n

SWEET MOUTH<\/p>\n\n

\"medoc<\/figure>\n\n

Noisettines du M\u00e9doc, a hazelnut delicacy<\/p>\n\n

Michel Noyez invented this recipe, which he used to cook for his wife. Noisettines<\/a> 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. <\/p>\n\n

Judici ice cream<\/p>\n\n

Among the M\u00e9doc’s specialties and for ice cream lovers, a stop at Judici<\/a>is 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 cr\u00eapes! <\/p>\n\n

<\/p>\n\n

Mademoiselle Margaux’s M\u00e9doc vine shoots<\/p>\n\n

This chocolate specialty from the M\u00e9doc has been made in Margaux since 1969. The all-chocolate M\u00e9doc vine shoots are flavored with either fruit or caramel. Watch out for copies! Mademoiselle Margaux<\/a> makes the authentic sarments du M\u00e9doc! Mademoiselle Margaux also offers guinettes: a chocolate and brandy-coated guigne. <\/p>\n\n

<\/p>\n\n

This list is by no means exhaustive! The M\u00e9doc 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 M\u00e9doc… M\u00e9doc specialities are available all year round<\/a>! <\/p>\n","protected":false},"excerpt":{"rendered":"

Discover the specialities of the M\u00e9doc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the M\u00e9docain, and “good eating” is his best friend! M\u00e9doc specialities, culinary discoveries Discover the specialities of the M\u00e9doc, all delicious, sometimes rare, sometimes surprising. Good living” is the watchword of the M\u00e9docain, and “good eating” is […]<\/p>\n","protected":false},"author":5,"featured_media":4845,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Specialties of the M\u00e9doc | Euronat naturist center","_seopress_titles_desc":"Discover the specialities of the M\u00e9doc, all delicious, sometimes rare, sometimes surprising, but always delicious. ","_seopress_robots_index":"","_gt_ctv_global_id":"274","_gt_ctv_id_group":false,"inline_featured_image":false,"gt_fse_maillage_image":"https:\/\/www.euronat.com\/wp-content\/uploads\/2026\/01\/crevette-et-huitre.jpg","gt_fse_maillage_titre":"M\u00e9doc specialities","gt_fse_maillage_alt":"shrimp and oyster","gt_fse_maillage_resume":"","footnotes":""},"categories":[141],"tags":[],"class_list":["post-9710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tourism-around-euronat"],"_links":{"self":[{"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/posts\/9710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/comments?post=9710"}],"version-history":[{"count":3,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/posts\/9710\/revisions"}],"predecessor-version":[{"id":9816,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/posts\/9710\/revisions\/9816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/media\/4845"}],"wp:attachment":[{"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/media?parent=9710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/categories?post=9710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.euronat.com\/en\/wp-json\/wp\/v2\/tags?post=9710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}