It's hard to imagine a place with more culinary skills than France, one of the few countries in the world that has had its gastronomy recognized as a UNESCO Cultural Heritage. But contrary to what many think, the gastronomic center of the country is not Paris, the city of lights.
An extensive survey conducted by the culinary magazine Atabula revealed that Bordeaux , who last year was elected the best city in the world for tourists by Lonely Planet, it is also the best cuisine in France according to the French themselves.
Want to know why the French think this way? So come with us and discover Bordeaux in 4 dishes!
The Fourth Wall
Mushroom ravioli with escalope foie gras and mushroom broth with cream. O The Fourth Wall is right next to the Opéra National de Bourdeaux-Grand Théâtre, in the historic center of the city, and that's where we find a true culinary master, the french chef Philippe Etchebest.
Betting with great emphasis on French cuisine and the flavors of the Nouvelle-Aquitaine region, where Bourdeaux is located, Philippe created a innovative menu, featuring new dishes almost weekly. All this effort was very well rewarded last year, when Etchebest took the restaurant to earn its first and much-desired Michelin star.
E as impressive as the house dishes is its ambience. Work of the architect Victor Louis, the building of Le Quatrième Mur displays an imposing and impeccable neoclassical style, being by far one of the most beautiful buildings in all of Bourdeaux, a city that already has an architecture of the highest level.
Racines
A very useful tip for tourists who want to know if a bar or restaurant is a good establishment is simply observe how many natives frequent the place. By this metric, the Racines would be one of best options for a night out in Bourdeaux.
The name Racines evokes a Scottish root: formerly, racines were called the self-taught chefs that even in the midst of various restrictions managed to adapt, innovate and create brilliant dishes.
It is with this in mind that Daniel Gallacher and his team created a seasonal menu, which changes according to the seasons forever using the best and freshest ingredients available. The result is dishes beautiful, tasty and cost-effective Mouth watering.
Between spring and summer is salmon season, being the only period in which the house offers its delicious Salmon Gravlax with Dill and Capers, illustrated above. gravlax is a Nordic technique of preparing salmon, which involves marinating it for two days in salt, pepper and dill with a touch of sugar. Yes, it's as delicious as it looks.
The Bordelaise Brasserie
Vistoso entrecote, or spun with costela bovina, from La Brasserie Bordelaise.
To the carnivores on dutythe The Bordelaise Brasserie, One steakhouse close to the Garonne river that crosses the city, it is the perfect place for you. Each cut is individually selected by the Metzger brothers, meticulous butchers quite famous in the city.
A small parenthesis: French livestock is one of the largest in Europe, taking advantage of the country's territory, comparatively much larger than its neighbors, and combining a very high degree of technological investment com animal welfare techniques and a century-old tradition of production. The result is one of the best beef pieces in the world.
Let us now return to the Bordelaise. In addition to the extraordinary selection of meats, the restaurant's menu is full of elaborate dishes and has a rich wine list: there are more than 700 options to quench your thirst, most of them produced in France itself, internationally recognized for its production of exceptional wines.
And if you're unsure what to order, you can't go wrong with the beef carpaccio with comté cheese and fresh local salad, a light and indisputably French option that's even better with a delicious Taça de D'Autrefois Reserve Pinot Noir.
The Silver Press
Atmosphere special, kitchen creative and all authenticity that only a restaurant of the illustrious Gordon Ramsay has: this is the The Silver Press, the refined restaurant InterContinental Bordeaux and who has already conquered two Michelin stars in its very brief 4 years of history.
Although the head of the kitchen is in charge of Gilad Peled, Ramsay, who owns the restaurant, is always on your tail just like that demanding, dedicated and passionate that made him an icon on television. Peled also shares his passion for cooking, and it was this passion that took him on a meteoric rise in just a few years to become chef at Pressoir.
One thing is for sure: if you're into experience French cuisine to its fullest, there is no better option than this. The most famous dish of the house is also one of the most popular in the country — French steamed lobster with lime leaves, corn, chanterelle mushrooms, zucchini, coral and lemongrass.
And after a delicious meal at the restaurant, you can go upstairs and relax in one of the best accommodations in the country: spa, jacuzzis, sauna, fitness center and incredible views of the Bourdeaux skyline.
Making your reservation with {marca_origen} you also get exclusive benefits, such as consumer credit at Le Pressoir d'Argent, early check-in/late check-out and room upgrade at no additional cost.
Did you feel the hunger hit? So don't waste time: Contact us, invite your friends/family and make your next trip a culinary tour through the gastronomic heart of France.
