A unique peculiarity of Aquitaine is a distinct difference in gastronomic preferences of people from different departments. For instance, Dordogne is practically filled with the smell of foie gras. They produce and consume this delicacy in huge amounts. Although, this well-known dish, made from liver, is not the only thing to try at the local restaurants. River fish, baked chestnuts, truffles, a unique variety of apples and fantastic wine – all this will be of a great appeal to a real gourmet. Those, who appreciate the substantial meal, will like a Poiak lamb, lampreys or Arcachon oysters, which are cooked great in Gironde. The center of Aquitaine, Bordeaux, is also included in this department. That’s why, besides cep mushrooms, artichokes, and cinnamon cupcakes, you will find great wine here as well. People from Gironde are famous for their ability to harmonize alcohol with the masterpieces of culinary art for them to complement one another. If you are not certain which wine to choose, you can always ask a waiter. You should also try a great variety of asparagus dishes in the Landes department. For many years it was the basis of crops of the “sand plain”. Though, now there is enough quarry and fish. Lot-et-Garrone will please you with the Marmande tomatoes, kiwi and melons. Bayonne chocolate, Basque's desserts and many other you can try in Atlantic Pyrenees – this department is famous for the diversity of its cuisine. Even the ways of cooking a dish
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