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National flag of Nouvelle-AquitaineNouvelle-AquitaineNew Aquitaine

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Nouvelle-Aquitaine runs from the Atlantic to the Pyrenees and inland plateaus. Bordeaux, La Rochelle, Biarritz and Limoges illustrate its different histories and crafts. Oysters, canelés, Bayonne ham, truffles, cheeses and wines express its many local food traditions.

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Astuces Tips

Practical tips, ingredients, drinks and cooking techniques.

11/05/2026 20:40

International

My drink tips in Nouvelle-Aquitaine: from grape juice to Cognac

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I do not see drinks as a mere accompaniment: to me, they are as much a part of a meal as good bread or a carefully chosen product. In Nouvelle-Aquitaine, I like to start with what is simplest and most fitting. When I come back from a market, linger a little under the market halls, or stroll along the Garonne quays, I first think of the non-alcoholic glass that brings balance back to the table: a well-chilled local grape juice, or very lightly sparkling water with a squeeze of lemon, to keep the palate fresh without weighing the moment down. It is the kind of tip I also follow after a bike ride towards the Dune du Pilat or when I return from a windy beach: I want something clean, lively, and thirst-quenching, without breaking the rhythm. My engineering side also likes this simple logic: I look at the intensity of the dish, the temperature of the drink, and the acidity, then seek out the most obvious pairing—the one that truly lets what I am eating breathe. For an aperitif, I remain very attached to the region’s typical drinks because they reflect a genuine relationship with the table. A well-chilled Pineau des Charentes, for instance, works very well with a few walnuts, some Bayonne ham, or fish rillettes: I like it because it is indulgent without being heavy, and it whets the appetite without dulling it. If I move on to the meal, I think about the wine before I think about the setting: a Jurançon white with fish, a Bordeaux white with oysters, a supple red with grilled meat or a slow-cooked dish, and I can immediately tell whether the whole thing holds together. This is where my tips make sense in LaBouffe: I look for a drink that accompanies, enhances, and leaves room for flavours. And when I finish on a quieter note, I save Cognac or Armagnac for a slow, almost ceremonial moment—never to mask the taste of things, but to extend it. I come for what is real, not to perform an image, so I prefer a well-chosen glass, suited to the dish and the moment, over any kind of staging. Alcohol abuse is dangerous for your health. Drink in moderation.

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Where: Nouvelle-Aquitaine