History

The preparation is named after Bordeaux but actually originated in the Landes and the Perigord pine forests where the cepes grow. The Bordelaise twist is the use of shallots over onions and a finishing parsley persillade. La Tupina, La Cape and Le Chien de Pavlov all serve them in season, and most southwestern French bistros put them on autumn menus.

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Common allergens: None

Make it at home

Yield 2Hands-on 20 minTotal 30 minDifficulty Easy

Ingredients

  • 500g fresh cepes (porcini)
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 30g unsalted butter
  • 1 tbsp duck fat (or olive oil)
  • Sea salt, freshly ground pepper

Method

  1. Clean the cepes with a damp cloth; do not wash. Slice into thick pieces, separating caps from stems.
  2. Heat duck fat in a heavy pan until smoking. Sear the cepes in a single layer, cut side down, 3 minutes until golden.
  3. Flip and cook 2 more minutes. Reduce heat to medium-low. Add the butter, then the shallots, then the garlic.
  4. Saute 2 minutes more, do not let the garlic burn. Season with sea salt and pepper.
  5. Off the heat, stir in the chopped parsley. Serve immediately with crusty bread.

Tip from the editors. Do not crowd the pan; cepes release water if piled. Sear them in batches if needed.

Where to eat cepes a la bordelaise

Cepes a la bordelaise in Bordeaux

La Tupina ★ 4.5

€€€ French RegionalSaint Pierre

La Tupina in Bordeaux's Saint-Pierre district is the southwestern French institution founded by Jean-Pierre Xiradakis in 1968, now led by chef Franck Audu.

SignatureEntrecote a la bordelaise, Tricandilles, Sanguette

TipSit near the open fire for the tricandilles; the lunch formula is a serious value if you book ahead for noon on a weekday.

Directions Book

La Cape ★ 4.4

€€€ French BistronomicBastide

La Cape in Cenon, across the Garonne from Bordeaux's Bastide, is Nicolas Magie's bistronomic dining room with classic French luxury cuisine and a terrace.

SignatureFoie gras, Pigeon, Souffle

TipOrder the souffle course for dessert; the tasting menu prices climb but the lunch formula stays under €50.

Directions

Le Chien de Pavlov ★ 4.4

€€ BistronomicSaint Pierre

Le Chien de Pavlov in Bordeaux's Saint-Pierre is the cozy bistronomic room on Rue de la Devise with antique furniture, Tiffany lights and a market-driven.

SignatureDaily market tasting menu, Seasonal small plates

TipSunday brunch from 11:30 is the easiest walk-in; the kitchen rewards diners who order the surprise menu over a la carte.

Directions Book

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