Cepes A La Bordelaise appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Cepes a la bordelaise · Bordeaux
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.
Where to eat in Bordeaux:
- La Tupina
- La Cape
- Le Chien de Pavlov