A Four-Day Culinary Journey Through Bordeaux, According to The MICHELIN Guide 

Bordeaux is at once a city and a region (also known as the Bordelais), and the former is the perfect jumping-off point to discover the local landscapes. A train connects Paris and the city of Bordeaux in just two hours; from there, the sprawling wine country is an easy drive away.

Bordelais wine country is traditionally divided along the Left and Right Banks of the Gironde Estuary. The prestigious Left is home to magnificent châteaux (wine estates) and four of the region’s five Premiers Grands Crus Classés (the highest distinction for red Bordeaux wines). The Right Bank, not to be outdone, boasts enchanting villages like 11th-century Saint-Emilion. Both banks are home to exquisite vineyards, some of which are open to visitors and even have on-site hotels. Throughout the area, MICHELIN-Starred restaurants serve culinary signatures of the local terroir like Bazas beef, Arcachon oysters, and, of course, award-winning local crus.

The MICHELIN Guide and Capital One visited in September, when harvest is typically well underway. Driving through the region, travelers glimpse vineyards abuzz with activity, and the weather is usually still mild enough to enjoy a glass or two on a restaurant terrace with a view of the vines below. Here are all the places where we stayed, ate and tasted the fine wines that Bordeaux is known for.

This extraordinary culinary journey was crafted through the exclusive partnership between the MICHELIN Guide and Capital One, bringing together world-class dining and unparalleled access for cardholders. Learn more about this extraordinary Bordeaux adventure below. For access to future trips and exclusive opportunities with The MICHELIN Guide, visit Capital One.

What to do

Most visitors to the Bordelais arrive by way of Bordeaux, a city known for its quaint streets, majestic squares and wine-driven tourism. But to truly understand what makes Bordeaux tick, it’s essential to journey into the countryside.

The villages dotting Bordeaux’s Right Bank include medieval Saint-Emilion and beautiful Blaye, with its remarkable Citadel. Right Bank vineyards open for tours and tastings include hilltop Troplong Mondot or Château Pavie, one of just two Premier Grand Cru Classé A estates (the highest rank in the Saint-Émilion’s wine classification system). Dine overlooking the vineyards at One-Star Les Belles Perdrix de Troplong Mondot, or taste a luxurious approach to local terroir at Two-Star La Table de Pavie.

Prestigious Médoc and Graves lie on the Left Bank, where wineries like Château Haut-Bailly blend tradition and innovation. Some, like Château Smith Haut Lafitte, even offer on-site luxury accommodation and a state-of-the-art spa that specializes in vinotherapy care of wine-focused skincare brand Caudalie. Wherever you go, be sure to book your tour and tasting in advance or risk disappointment.

What to drink

The Bordelais is divided into 57 appellations, which include familiar names like Margaux, Pomerol and Côtes de Blaye. While a total of 20 grape varieties can be blended for a wide variety of expressions, generally, Left Bank crus are dominated by Cabernet Sauvignon, while the Right Bank is driven by Merlot.

On the Right Bank, Saint-Emilion’s Château Troplong Mondot’s unique hilltop location helps contribute to the “great aromatic intensity” of its wines, according to Aymeric de Gironde, President and CEO. Nearby Château Pavie is an icon of Saint-Emilion’s winemaking excellence with facilities that were completely redesigned by Alberto Pinto in 2013 to welcome innovations like 20 thermoregulated tanks for better temperature control during fermentation — and to provide an even more enjoyable setting for visitors.

Left Bank wineries offer a careful blend of tradition and innovation. Château Smith Haut Lafitte relies on low-intervention techniques like biodynamic farming, hand-harvesting, and gravity-fed winemaking. A bit further north, Château Haut-Bailly stands out thanks in large part to its ancestral vines. For Véronique Sanders, President & CEO, the estate’s very “soul” lies in a treasured four-hectare parcel, where a 100-year-old vineyard is planted in a rare field blend style. On this historical plot, she explains, six grape varieties are tended "like a garden, requiring meticulous pruning, multiple harvests within the same parcel, and a deep understanding of each vine’s individuality."

Just outside the city of Bordeaux, Château Malartic-Lagravière is one of the few Pessac-Léognan estates classified for both red and white wines. The team is dedicated to reducing its carbon footprint, notably by incorporating horses into its model over a decade ago. “It wasn’t easy to implement,” admits Séverine Bonnie, Marketing and Communications Director, who joined the family estate with her husband in 2003. But their efforts have paid off. “Over time, we became fully convinced that this agro-ecological approach was the right path.”

What to Eat

Bordelais cuisine is above all a reflection of its terroir: Oysters from the Arcachon Bay pair beautifully with Entre-Deux-Mers whites, while Bazas beef may be grilled over vine wood and served with a sauce bordelaise (a classic local sauce of shallots, herbs, red wine, demi-glace, and bone marrow). Today, Bordeaux’s more creative chefs glean inspiration not from meat but rather local produce — with incredible results.

In the serene dining room of One-Star Les Belles Perdrix de Troplong Mondot, Chef David Charrier may pair estate-grown carrots with dry-aged veal, while morel mushrooms could be simmered in Bordeaux wine. “Since we started growing our own vegetables and aromatic herbs in our garden, I think that preparing and cooking vegetables best represents my philosophy,” says Charrier.

At Two-Star La Grand’Vigne – Les Sources de Caudalie, too, homegrown, organic produce is the focal point of Chef Nicolas Masse’s approach, as in artichokes paired with Ossetra caviar or zucchini-wrapped hake with basil and white wine. “What fascinates me is the plant’s evolution — its ability to develop complex aromas and create subtle balances,” he says. “This pursuit of harmony guides my cooking every day.”

Chef Yannick Alléno boasts 16 MICHELIN Stars across four countries, and at each of his tables, he keeps terroir front-of-mind. At La Table de Pavie, he works with resident Chef Sébastien Faramond to craft a surprising play on risotto cooked in Graves wine and serves local cremini mushrooms with simple adornments to embody the aromas of red wine slowly aged in oak.

In the heart of the city, at One-Star L’Oiseau Bleu, Chef François Sauvêtre often spotlights line-caught fish and local produce, but he’s also passionate about time-tested classics like lièvre à la royale: hare with foie gras and red wine sauce. This highly technical recipe, he says, “represents both the memory of the elders and the high standards of fine cuisine.”

At One-Star Le Prince Noir, meanwhile, Chef Vivien Durand marries the best of old and new. In the renovated former stables of a 17th-century château, diners indulge in playful plates infused with nostalgia, like a boiled egg with toast soldiers revisited as dessert. “It’s easy to mix ingredients to surprise people,” he says, “but it’s much more technical and difficult to rival the memory of a taste from our childhood.”

Speaking of sweets, seek out Saint-Emilion’s rustic almond macarons, which pair perfectly with local Crémant de Bordeaux, or indulge in bean-to-bar chocolate from Chocolaterie Origines. At Les Belles Perdrix, Pastry Chef Adrien Salavert has received special recognition from the MICHELIN Guide for his creative desserts like Jerusalem artichoke with passion fruit and caramel mousse, but he has also perfected classic local cannelés, with their eggy, rum-scented interior and deeply caramelized crust.

Where to stay 

When visiting Bordeaux, there’s no better place to lay your head than at one of the region’s luxurious wineries. On the grounds of Château Smith Haut Lafitte, Les Sources de Caudalie is a Three-Key hotel showcasing the best of regional design heritage, thanks to architect Yves Collet's reliance on reclaimed materials and antique wood. An on-site spa specialized in vinotherapy takes full advantage of the antioxidant properties of the surrounding vines for relaxing treatments including a Crushed Cabernet scrub or a grape must bath. “Our aim was to reimagine luxury hospitality in harmony with nature,” explain founders and co-owners Alice and Jérôme Tourbier.

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All images courtesy of ©Daniel Sung Lee / Capital One X The MICHELIN Guide
Hero image: Vineyards of Troplong Mondot