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.
Magret de canard is southwestern France's duck breast preparation, pan-roasted on the fat side with the meat pink, sliced and served with potatoes confits, often with a fig or cepe sauce.
The modern magret was invented by Andre Daguin at Hotel de France in Auch in 1959, by treating a duck breast like a steak and serving it pink. Before that, duck was always confited or roasted whole. The technique spread quickly across Aquitaine and became a southwestern French staple. La Tupina, Le Bouchon Bordelais and Le Petit Gascon all serve it daily.
3 editor picks for Magret de canard in Bordeaux, ranked by editorial score. All Bordeaux signature dishes · Magret de canard across every city.
Also in: Toulouse.
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.
Le Bouchon Bordelais ★ 3.9
saint-pierre · 13 Rue des Bahutiers, 33000 Bordeaux
Le Bouchon Bordelais in Bordeaux's Saint-Pierre is the small bistro on Rue des Bahutiers with a classic Bordelais menu, a chalkboard wine list and a tight.
Le Petit Gascon ★ 3.8
saint-michel · 7 Rue de la Fusterie, 33000 Bordeaux
Le Petit Gascon in Bordeaux's Saint-Michel is the southwestern French bistro near the basilica, with confit de canard, garbure and a Madiran-heavy.
Learn to cook it, or eat it with a guide
Magret de canard 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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