Bordeaux Historic and Gourmet Food Walking Tour
Our passionate Guide will show you how the history of Bordeaux is linked to the wine industry, and you will stop by 3 local food producers to taste their products.
Foie gras from the Landes, the fattened duck or goose liver, is served as a slice of terrine with toast and a Sauternes pairing, the canonical southwestern French aperitif and starter.
Foie gras production in southwestern France dates back to the 18th century, with the Landes department becoming the major producer in the 19th century. The IGP Foie Gras du Sud-Ouest covers production from the Aquitaine and Midi-Pyrenees regions. Most Bordeaux fine-dining rooms make their own terrine; La Tupina and Le Mably are among the local benchmarks.
2 editor picks for Foie gras des Landes in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Foie gras des Landes 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.
Learn to cook it, or eat it with a guide
Foie gras des Landes makes more sense with someone from Bordeaux explaining it. These are the classes and tours we have checked, with booking links.
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