1. butter and garlic mixed with snails (Escargotsaveclebeurred'ail): the fat snails take grape leaves as the staple food, mixed with minced garlic, butter and parsley.

2. Soupauxmoules: Soupauxmoules made of mussels, crocuses, wine and cream, eaten with garlic bread.

3. Cook mackerel with scallion in La Roche: In this dish, the flavors of La Roche scallion, Dijon mustard sauce and mackerel are perfectly balanced.

4. poitou ham and goat cheese mixed with figs: poitou ham and goat cheese are displayed on ripe figs, which highlights the sweetness and juiciness of figs.

5. L 'EgouttoirRecoverertdejeuneschevreveaclasauceBordelaise: Sweet lamb chops are displayed on seasoned potato pieces, and finally topped with Bordeaux's unique sauce.

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6. Terrine

CanneleBordelais and candied chestnuts. French CanneleBordelais, this traditional Bordeaux dessert has a soft and porous lining.

and caramel shell with slightly hard surface, just like the perfect combination of Merlot on the right bank of Bordeaux and CabernetSauvignon on the left bank.