More than any other area in France, or perhaps in the world, Bordeaux is known for its wine. Some 3,000 châteaux produce wines, including the rich, luscious reds with names like St. Estèphe, Pauillac, and Margaux from the north, and St. Emilion and Pomerol from the east, with the delectible white sauternes such as Château d’Yquem from the south rounding out the vinicultural treasure-trove. The cuisine of the Bordelais reflects this abundance of delicious wines and features such dishes as daube bordelaise (beef, slowly braised in red wine and shallots), bar au vin rouge (bass in a red wine, cream sauce), and tourin bordelais (a wine-based onion soup, thickened with egg yolks). To the west of Bordeaux lies the great basin of Arcachon, fringed with pine forests and filled with acre upon acre of oyster and mussel beds. These plentiful delicacies are served on the half shell, poached, steamed with a cream and wine sauce, or grilled on bed of pine needles (éclade de moules).

If all this titillates your taste buds, join us at the lovely Château Meyre in the Haut Médoc for a week of the finest wining and dining with Michelin one-star Chef Michel Gautier, maître cuisinier of France, and Kinette Gautier, maître sommelier. Their knowledge of the food and wine of Bordeaux is exceptional and their hospitality gracious and chaleureuse.