Lamproie à la bordelaise

Once reserved only for the wealthy people, today the lamprey is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, various fresh herbs, and vegetables such as leeks, onions, and garlic. While preparing the dish, one must be careful to first hang the lamprey by the head before cutting its tail, in order to collect the blood. The blood is used in combination with Armagnac and wine sauce, and the lamprey is briefly flambéed in the mixture before being served, usually accompanied with garlic bread croutons and a glass of local red wine. Today, there is even an annual lamprey festival held in Libournais in April, filled with cookery workshops, gourmet dishes, and a variety of other activities.