It's often said in Southwest France that wine calls for good food, and Saint-Émilion is no exception to this golden rule. If our region attracts epicureans from all over the world, it's as much for the quality of its wines as for the richness of its gastronomic heritage. A successful stay in our apartments necessarily involves taking the time for an in-depth culinary exploration, far removed from mass-produced fare.

The undisputed sweet emblem of our town is the True Saint-Émilion Macaron. Forget the multicolored, smooth Parisian macarons filled with ganache. The Saint-Émilion macaron is a recipe unchanged since its creation in 1620 by the nuns of the Ursuline community. Presented on a sheet of parchment paper, this small biscuit is made with only three high-quality ingredients: sweet and bitter almonds, egg white, and sugar. The result is a perfect balance: a delicately crisp exterior and an intensely soft interior. Even today, the tradition is carried on by the artisanal bakery located near the church, and it's a divine accompaniment to an after-dinner coffee or a glass of sweet white wine.

For savory dishes, the local cuisine showcases the bounty of the land and the surrounding rivers, such as the Dordogne and the Garonne. The quintessential Sunday dish of the region is entrecôte à la bordelaise. Its distinctive feature lies in its cooking method: the meat is grilled over a fire fueled exclusively by dry vine shoots from the previous harvest, giving it an inimitable smoky flavor. It is then served with a rich sauce made with Saint-Émilion red wine, caramelized shallots, and beef marrow. During your evenings at Les Hôtes de Saint-Émilion II, you will have the choice between cooking these fresh products purchased from local markets yourself using your equipped kitchen, or booking a table in one of the many gourmet bistros or starred restaurants in the medieval city.

By Nargiz Djabbarov

The Saint-Émilion Host Team