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Starter Vegan

Food Flavour DNA

Nutritional Values

🔥150kcal
💪8gProtein
🌾18gCarbs
🥑6gFat
🌿4gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Cèpes de Bordeaux

How to order / say it
Say it Cèpes à la Bordelaise — [sehp a la BOR-de-layz]
Order I'd like the cèpes à la bordelaise, please.
Locally Je voudrais les cèpes à la Bordelaise, s'il vous plaît.
Say locally

Porcini mushrooms sautéed with garlic and parsley.

Why try it?

Cèpes à la Bordelaise is a tribute to Bordeaux’s lush forests and a deep love for mushrooms, featuring the iconic porcini that thrive in the region.

How it tastes

Cèpes offer meaty, earthy flavors with a texture that is both tender and slightly chewy. The dish is aromatic with garlic and parsley, enriched with the subtle, fragrant flavor of sautéed mushrooms.

Origin & History — first documented: 1875

Rooted in regional foraging traditions from the 19th century, the dish capitalizes on the abundance of wild mushrooms in south-western France. It celebrates the cèpe, a highly sought-after mushroom that became a staple in Bordeaux culinary traditions.

Recipe

Ingredients

  • 🥕 600 g porcini mushrooms
  • 🫒 50 ml olive oil
  • 🧄 3 cloves garlic
  • 🌿 30 g parsley
  • 🧂 to taste salt
  • 🧂 to taste black pepper

Method

  1. 1 Clean and slice the mushrooms.
  2. 2 Sauté garlic in olive oil until fragrant.
  3. 3 Add mushrooms, season with salt and pepper, cook until golden.
  4. 4 Stir in chopped parsley, cook briefly.
  5. 5 Serve hot with freshly cracked pepper.

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All Europe recipes — France — Bordeaux — Cèpes de Bordeaux
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