Bordeaux's culinary credentials are principally founded on simply prepared fresh shellfish and seafood dishes, thanks to the city's proximity to the Atlantic Ocean, but farm produce, meat and -- not surprisingly -- wine-based recipes are also staples of this appetizing regional cuisine.

Traditionally, the Bordelais adopt a simple approach toward their menus, with food taking a back seat to their world-class wines. But if you just want to appreciate the culinary specialties of Bordeaux and its environs, you will discover many excellent dishes to satisfy your cravings and first-rate recipes from which to compose delicious meals.

The inhabitants of Bordeaux are especially partial to crudités (raw vegetables and salads) for their appetizer, as well as foie gras, found throughout southwest France. Another popular local specialty is magret de canard (salted duck, air-cured like ham).

While duck recipes are a regional mainstay, Bordeaux's most celebrated dish is beef: "Entrecôte à la Bordelaise" (char-grilled rib steak served with a bordelaise sauce, made from dry red wine, onion or shallots and juices from the meat).

Bordeaux is not renowned for cheeses, but as cheeses are considered an ideal complement to the region's famed red wines, you can always rely on finding a tempting cheese platter in any Bordeaux kitchen. Cheeses from the Basque region to the south are particularly popular.

Without hesitation, Bordeaux's most celebrated dessert is cannelé, small, moist, molded cakes flavored with cinnamon -- so good they are enjoyed not just at the end of a meal, but at every conceivable opportunity.