History

Lamproie a la bordelaise predates entrecote a la bordelaise by centuries; the recipe traces to medieval Aquitaine. The lamprey is the only fish bled alive in preparation, its blood mixed with red wine to bind the sauce. Lampreys run the Dordogne and Garonne from February through April, and the dish appears on Bordeaux menus only in that window. La Tupina serves it through the season in its fireplace cauldron.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Fish

Make it at home

Yield 4Hands-on 60 minTotal 3 hrDifficulty Advanced

Ingredients

  • 1 fresh lamprey, around 1 kg (ask the fishmonger to bleed and clean)
  • 1 bottle full-bodied red Bordeaux
  • 3 leeks, white parts only, finely sliced
  • 200g Bayonne ham, diced
  • 30g unsalted butter
  • 30g plain flour
  • 1 onion, chopped
  • Sea salt, freshly ground pepper
  • Lamprey blood (reserved from the bleeding)

Method

  1. Cut the lamprey crosswise into 4cm sections, reserve the blood.
  2. Sweat the leeks and onion in butter for 10 minutes until soft. Add the diced Bayonne ham, stir.
  3. Make a roux by stirring in the flour for 2 minutes. Add the red wine slowly, whisking until smooth.
  4. Add the lamprey sections, season and simmer covered for 90 minutes until the fish is tender.
  5. Off the heat, stir in the reserved lamprey blood to bind and darken the sauce. Adjust salt and pepper.
  6. Serve in soup plates with grilled bread rubbed in garlic. Pair with a heavy Saint-Julien or Pauillac.

Tip from the editors. Lamprey is only available February to April; outside this window, do not attempt with frozen lamprey, the texture is wrong.

Where to eat lamproie a la bordelaise

Lamproie 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

Le Petit Commerce ★ 4.4

€€ SeafoodSaint Pierre

Le Petit Commerce in Bordeaux's Saint-Pierre is the Rue du Parlement seafood institution, with raw oysters from Arcachon and grilled fish from the Atlantic.

SignatureAtlantic oysters, Grilled sardines, Lampreys in season

TipOrder the oysters by the half-dozen and the grilled pulpitos; the terrace gets the most light from 12:30 onwards.

Directions Book

La Brasserie Bordelaise ★ 4.2

€€ BrasserieSaint PierreUntil 00:00

La Brasserie Bordelaise in Bordeaux's Saint-Pierre is the golden-triangle institution on Rue Saint-Remi with non-stop kitchen service from noon to midnight.

OrderBeef cheek a la bordelaise with a glass of Saint-Estephe

TipKitchen runs without a break so a 22:30 plat principal is no problem; book a window table for the after-theatre crowd.

Directions

All Bordeaux signature dishes →

More cities are in research. Want lamproie a la bordelaise covered somewhere specific? Tell us where you want to eat.

Browse all dishes →