A specialty of France's Bordeaux region, this cake's moist center and caramelized shell originated with the wine makers of the area, who used egg whites to remove sediment from red wine barrels. The locals crafted the cake to use the leftover egg yolks.
Choosing a restaurant while in port shouldn't be a game of chance. Thankfully, there are plenty of apps to make finding your next bite a quick and painless process. Many of which are free!