Nouvelle Aquitaine, Region of Gastronomy

Nouvelle-Aquitaine gourmet cuisine

Did you know that Nouvelle-Aquitaine is the France’s leading agricultural region in terms of the quality of its produce ? Nouvelle-Aquitaine has everything it takes to offer a high-quality gourmet experience: artisan producers with generations of experience, and local produce that is well known, highly appreciated and even accreditation labelled.

The essentials of Nouvelle-Aquitaine gourmet cuisine

Nouvelle-Aquitaine has everything it takes to offer a high-quality gourmet experience: artisan producers with generations of experience, and local produce that is well known, highly appreciated and even accreditation labelled.

From Gourmet restaurants to more hidden places, discover the tasty selection of the best places and recipes from the Atlantic Coast. Taste these local specialities facing the ocean and contemplating the sunset.

Starters: Unique seafood

Taste the Region’s typical oysters. With a production exceeding 20,000 tonnes per year, Marennes Oléron is one of the largest oyster farming areas in Europe. You’ll be astonished by their unique flavour and characteristic green colour obtained thanks to the farming process in small pools called claires.

Main course: top quality meat

In the region, you can savor a quality piece of meat.
Taste the Limousin beef and veal, the Parthenaise beef, the Poitou-Charentes lamb among others.. These products are renowned for their remarkable quality. Their production processes are recognised and accredited by labelling and certification schemes.

Drinks package : wine & more

Ranked as the first wine-making French regions, Nouvelle-Aquitaine offers quality in its vineyards. Called “Land of waters” by Caesar, you can also find in the region renowned wines and spirits such as: Cognac, Armagnac, Mouton-Rothschild, Margaux, Yquem, Cheval-Blanc, and Pétrus.

The fruit basket

Taste a typical fruit from Nouvelle-Aquitaine Region : The Agen prunes. Representing an essential part of Lot et Garonne heritage and culture, they are obtained after drying perfectly ripe Ente plums, a fruit emblematic of south-western France.

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