Cepes a la bordelaise are Aquitaine porcini sauteed with garlic, finely chopped shallots, parsley and a knob of butter, served at the height of the autumn harvest as a side or a main with bread.
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.
3 editor picks for Cepes a la bordelaise in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Cepes a la bordelaise across every city.
La Tupina ★ 4.5
saint-pierre · 6 Rue Porte de la Monnaie, 33800 Bordeaux
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.
La Cape ★ 4.4
bastide · 9 Allee de la Morlette, 33150 Cenon
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.
Le Chien de Pavlov ★ 4.4
saint-pierre · 45 Rue de la Devise, 33000 Bordeaux
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.