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Restaurant Tasting Tour

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Château de Valandraud's tiny-production wines can be found at these restaurants in and around the medieval town of St-Émilion, and beyond.

Le Clos du Roy Alain Banier offers a friendly welcome and elegant cooking (a salad of haricots verts with grilled squab and truffle oil) at gentle prices (12 rue de la Petite-Fontaine, St-Émilion; 011-33-5-57-74-41-55).

Le Tertre Jean-Claude Kocher prepares regional favorites, including foie gras, snails and duck magret, plus more exalted classical cuisine in several prix-fixe menus (5 rue Tertre de la Tente, St-Émilion; 011-33-5-57-74-46-33).

La Tupiña Jean-Pierre Xiradakis's bistro features meats roasted over a roaring fire and fries cooked in goose fat (6 rue Porte de la Monnaie, Bordeaux; 011-33-5-56-91-56-37).

Le Saint-James Outside Bordeaux, in a 17th-century stone house overlooking the Garonne River, Jean-Marie Amat creates modern seasonal dishes, such as sweet crab salad with lemony purslane (3 place Camille-Hosteins, Bouliac; 011-33-5-57-97-06-00).

-Jane Sigal