The cuisine of the Aquitaine region is somewhat different from the national cuisine of France. The region is famous for the most delicious oysters and poultry meat in the country. In the best restaurants of Biarritz you will certainly be offered one of the specialties - foie gras or oysters in sauce.
In Aquitaine it is customary to cook food not with butter or olive oil, but with goose or duck fat. The meal should start with a hearty appetizer - duck tartare with land salad or ham with grilled vegetables. The most popular fish soup is not traditional bouillabaisse, but chaudrée saintongeaise. It is cooked over an open fire in a cast-iron cauldron. The soup is based on a variety of fish, prawns and cuttlefish.
