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Lamprey à la Bordelaise — traditional dish from Bordeaux, France
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥580kcal
💪45gProtein
🌾10gCarbs
🥑35gFat
🌿2gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Lamprey à la Bordelaise

How to order / say it
Say it Lamproie à la Bordelaise — [LAHMP-roy ah lah bohr-duh-LEHZ]
Order I'd like the Lamprey à la Bordelaise, please.
Locally Je voudrais la lamproie à la Bordelaise, s'il vous plaît.
Say locally

Lamprey eel cooked in Bordeaux red wine and served in a rich sauce.

Why try it?

This traditional dish showcases the historical link between Bordeaux's river and grape-growing heritage. It's a unique taste of Bordeaux's old-world culinary traditions, rarely found outside the city.

How it tastes

The lamprey has a rich, oily flavor, complemented by the bold, tannic notes of the Bordeaux wine sauce. Aromas of red wine, garlic, and spices enhance the dish, providing a full-bodied and deeply satisfying experience.

Origin & History — first documented: 1200

Dating back to Roman times, lamprey fishing has long been associated with Bordeaux. By the Middle Ages, the dish gained prominence due to the region's growing reputation for red wine, and it became a symbol of local craftsmanship in integrating land and water resources.

Recipe

Ingredients

  • 🐟 500 g lamprey eel
  • 🍷 300 ml red wine
  • 🧄 100 g onions
  • 🧄 20 g garlic
  • 🌿 1 tsp thyme
  • 🌿 2 bay leaves
  • 🥩 50 g pork fat

Method

  1. 1 Clean lamprey, cut into pieces, and marinate in red wine.
  2. 2 Sauté onions and garlic in pork fat.
  3. 3 Add lamprey, wine, herbs, and simmer until tender.
  4. 4 Remove lamprey and reduce sauce, then serve.

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All Europe recipes — France — Bordeaux — Lamprey à la Bordelaise
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