Bordeaux. Fruits of the sea and the Garonne river, delicacies from the woods and river-side pastures. Acclaimed expertise in spirits and wines. A justly-renowned culinary capital in France’s Lower Atlantic Coast region.

Bordeaux’s imaginative and charming Cité des Vins wine museum testifies to the city’s total immersion in wine lore and history. There’s a Wine Festival every other year. And where there is high quality wine, there is excellent food, with savourous ingredients sourced throughout the region: Boutique cheeses and croquant butter with rock-salt crystals. Sophisticated Paullac suckling lamb, Bigorre pork, or Bazas beef grilled over vine prunings. Hearty wood-pidgeon in red wine sauce with garlic croutons. Crisply-fried baby eels. Sturgeon and caviar. Or quite simply a glass of chilled white wine and fresh, raw oysters in passing, at the historic Capucine Market every Saturday morning.

Product Categories : Caviar