Lamproie A La Bordelaise appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Lamproie a la bordelaise · Bordeaux
Lamproie a la bordelaise is Bordeaux's most ancient signature, an eel-like fish from the Dordogne and Garonne cooked in its own blood with red wine, leeks and ham, into a deep mahogany stew.
Lamproie a la bordelaise predates entrecote a la bordelaise by centuries; the recipe traces to medieval Aquitaine. The lamprey is the only fish bled alive in preparation, its blood mixed with red wine to bind the sauce. Lampreys run the Dordogne and Garonne from February through April, and the dish appears on Bordeaux menus only in that window. La Tupina serves it through the season in its fireplace cauldron.
Where to eat in Bordeaux:
- La Tupina
- Le Petit Commerce
- La Brasserie Bordelaise