Food festivals

Each typical product of Aquitaine has its recipes, many have their tourist route and some even have their brotherhood and one – or several! – special festivals dedicated to them.

From January to December, the gourmet festivals succeed each other, all of them rich in colour and atmosphere, and all of them authentic and traditional, no matter how old they might be.

And the oldest of all is certainly that of Bayonne Ham. It got the name because it was in the port of Bayonne that the hams were loaded onto ships, although its production area stretches much further afield. The festival has been held over the four days of Easter Weekend since… 1462.

Another culinary delight with a long, long history is the black truffle of the Perigord region. Sorges is its capital and home to its dedicated eco-museum. Its festival and a widely-renowned truffle market are held on the Sunday closest to 20 January each year. 

Over beside the ocean, the oyster is celebrated in many towns around the Bay of Arcachon between 14 July and 15 August. The perfect opportunity to enjoy the freshest of oysters just as they are or cooked…

Turning to the region’s freshwater fish, shad, described by Ausonius in the 4th century as “a popular dish that sizzles on the fire”, is celebrated in Saint Pierre d’Aurillac – and in other villages along the Gironde Estuary – on the last weekend in June, still sizzling away after all these centuries, and to the tune of Garonne fife players.

Will you be in Aquitaine in September? Then you will have the choice between the Garburade (duck soup) Festival in Oloron-Sainte-Marie, the Ttoro (Basque fish stew) Festival in Saint-Jean-de-Luz, Prune Festivals in Agen or in Saint-Aubin and the Woodpigeon Festival in Bazas, finishing off with the Gateau Basque Festival in Cambo-les-Bains for dessert!

Then there is Pauillac lamb, Espelette chilli peppers, poultry, walnuts, strawberries, black cherries, squid, tuna, sardines, salt, cheese… something to fill your basket all year round!