The caviar of Gironde: legend has it there was a Russian princess
passing through the region in 1916 who was surprised to see
sturgeon fishermen throwing away the fish eggs, so she taught them
instead the art of preparing caviar...

The Praslines of Blaye: according to anecdote, it's the Count of
Plessis-Praslin who was behind these Praslines, which he served during
a dinner in December 1649 in order to win over the agitators of the time.

The aspargus of Blaye: white with violet tips, they are harvested
from February to May and mostly cultivated by winemakers.