What to Eat in Bordeaux Each Season: 2026 Guide

What is in season in Bordeaux. and what to order when the market changes.

Spring

Lamproie: The lamprey, caught in the Dordogne and Garonne February through April, is cooked in its own blood and red wine. La Tupina and Le Petit Commerce both serve it in season.
White asparagus: Aquitaine white asparagus, grown around Blaye and Saint-Andre-de-Cubzac, arrives at the Marche des Capucins in March and runs until early May. Bistro menus pair it with sauce gribiche.
Bazas beef: The IGP Bazas beef from the Bazadais herd is at its best in spring after the winter forage. La Tupina sources its entrecotes from the Bazas market.
Strawberries from Lot-et-Garonne: The Mara des Bois and Gariguette strawberries from Lot-et-Garonne arrive at the markets from late April. Patisserie Valantin and Pierre Mathieu put them on their seasonal tart cases.

Atlantic sardines: Sardines from the Atlantic coast at Arcachon are grilled whole at Le Petit Commerce and the Cap Ferret cabanes through July and August.
Magret de canard: Duck from the Landes is served pink at La Tupina, Le Mably and Cafe Tupina; the rosy magret is the canonical southwestern French summer plate.
Tomatoes and cepes peppers from the Lot: Marche des Capucins gets the Bazas and Lot-et-Garonne tomato season from late June, with heritage varieties through to October.

Cepes a la bordelaise: Porcini from the Landes pine forests arrive in September and October. The Bordeaux preparation: sauteed with garlic, shallots and parsley. La Tupina, La Cape and Le Chien de Pavlov all serve them in season.
Game from the Medoc: Hare, partridge and venison from the Medoc start at the markets in October. La Cape and Le Chapon Fin add them to their tasting menus.
Walnut harvest from Perigord: Perigord walnuts arrive in October, used in autumn salads at La Cape and Le Chien de Pavlov, walnut oils on the Marche des Capucins shelves and home-made noix de Grenoble tarts at Patisserie Valantin.

Atlantic oysters: Oysters from Arcachon, Marennes-Oleron and the Cap Ferret cabanes are at their best through the R-months from September to April. Chez Jean-Mi at Capucins and La Boite a Huitres are the canonical addresses.
Truffles from Perigord: Black truffles from the Perigord arrive in December and run through February. The Saturday markets in Lalbenque (Lot) and Sainte-Alvere (Dordogne) are the producer sources.
Foie gras: Foie gras peaks in winter, especially in the run-up to Christmas. La Tupina and Le Mably each serve their own preparations; the Marche des Capucins has specialist counters.
Sauternes and oysters pairing: The classic Bordeaux winter apero: Sauternes sweet wine paired with raw oysters and rye bread. La Boite a Huitres and Le Bar a Vin du CIVB both serve the pairing.