GASTRONOMY.

What can be said of Aquitaine gastronomy that has not already been the subject of hundreds of culinary works. Food in general has an all-pervading presence in the South-West of France and particularly in Aquitaine where, for centuries, the preparation and perfectioning of some of the most sought after wines and dishes in the world has become no less than a way of life.

Each area and, in fact, each town has its own specialities and methods of cooking, very often variations on the same theme (cassoulet, for example), but which give an extra 'je ne sais quoi' to each version that individualises it. Aquitaine has probably the most richly diversified cuisine in France combining al the pleasures of traditional country kitchen with the more exotic and intense notes of the Mediterranean basin using ingredients such as olive oil, garlic and shallots.

Of all the renowned components of Aquitaine cuisine, duck and goose must surely be considered as the foundations as their livers, fat and meat conserves (confits) are its primary ambassadors.

But by no means are they alone. They are in the excellent company of numerous, just as succulent, products.

Wildfowl ( Ortolans, Palombes, Grives etc.), Pauillac lamb (which is to ordinary lamb what a Château-Lafite is to a Vin de Pays), Bazas beef (entrecôte bordelaise, tournedos Rossini), cured hams (Jambon de Bayonne), patés, fish (lamproie à la bordelaise), Arcachon oysters and even caviar from the waters of the Gironde.

Add to this the heady aromas of black truffles and wild mushrooms and you have entered culinary paradise and, of course, Aquitaine also has the heavenly wines that complete this divine picture.

Bordeaux is the largest and the most reputed wine growing region on earth. 250 000 acres of vines, 75% of which are A.O.C. (appelation d'origine controlée) produce 3 million hectolitres of 'fine wines' per year from over 4000 vineyards or châteaux. The names of Médoc, Pauillac, Sauternes, Côtes de Blaye, Pomerol, Mouton-Rothschild, Margaux, St. Emilion, Yquem and hundreds more are music to the ears of connoisseurs worldwide and largely overshadow the regions other wines such as Madiran, Gaillac, Jurançon, Buzet, Duras and Bergerac which really do merit more, much more attention.