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Main course
Fish & Seafood
Aioli Platter
Le Grand Aioli
luh grawn eye-YOLE
A Provençal platter of boiled vegetables, fish, and garlic mayonnaise.
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Starter
Fish & Seafood
Anchoïade
an-shwahd
A robust dip made with anchovies, garlic, and olive oil, typical of Provence.
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Main course
Meat
Andouille Sausage
Andouillette
ahn-DOO-yet
A coarsely chopped offal sausage, a rustic specialty.
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Starter
Fish & Seafood
Arcachon oysters
Huîtres d'Arcachon
WEE-truhz dar-kah-SHON
Fresh, briny oysters from the Arcachon Bay.
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Snack
Vegetarian
Beignets de Fleurs de Courgettes
bayn-YAY day flur duh koo-zhett
Zucchini flowers battered and deep-fried to perfection.
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Main course
Meat
Boeuf Bourguignon
boh-EUF boor-ghee-NYON
A rich beef stew braised in red wine, flavored with herbs and mushrooms.
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Dessert
Vegetarian
Bordeaux Canelés
Canelés de Bordeaux
kah-neh-LAY
Small pastries with a golden caramelized crust and a soft, custardy center.
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Starter
Fish & Seafood
Bordeaux Snails
Escargots à la Bordelaise
Es-kar-go ah la Bor-deh-lez
Snails cooked in Bordelaise sauce, richly flavored with wine and garlic.
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Main course
Meat
Bordeaux Style Chicken
Poule au Pot
Poo-l oh Poh
A traditional chicken stew with vegetables, white wine, and spices.
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Main course
Meat
Bordeaux-Style Duck Breast
Magret de Canard à la Bordelaise
Mah-gre deh Ca-nahr ah la Bor-deh-lez
Pan-seared duck breast served with a red wine reduction sauce.
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