The Gastronomy of Poitou and Charentes is the testimony of the flavors, the know-how and the terroir of these natural regions of the West of the France.
- Departments: Charente - Charente Maritime - Two Sevres - Vienna
Ranking
Information: evaluation and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
In Poitou and Charentes, 38% of the population lives in rural areas (18% nationally). Agriculture, aquaculture and fishing are strongly represented sectors, both in terms of land use and in terms of wealth and job creation. Thus 6.3% of the active population works in this sector (against 3.3% on average at the national level). These resources and their exploitation have a significant impact on the landscapes (salt marshes, clear, open apple trees ... ), on the occupation of rural space (livestock). They have therefore given birth to a mosaic of know-how that is still alive thanks to the passion of farmers, artisans and fishermen. THE'IRQUA, an association of more than 1,500 producers, encourages professionals in the agrifood sector by supporting its members in setting up quality procedures and ensuring their promotion in the regions. In particular, it has implemented the regional identifier Signed Poitou-Charentes with controlled specifications, guaranteeing the regional origin of raw products and processed raw materials. THE'IRQUA also organizes each year the Regional Flavors Competition.
Cold cuts and meats
- Lamb from Poitou-Charentes – IGP
- Charentais cricket – The Charentais cricket, which is eaten on country bread, is a variation of rillettes.
Condiments, herbs, oils and vegetables
- Mogette – White beans from Vendée. They are grown in many places, but the town of Pont-l'Abbé-d´Arnoult has made them its specialty.
- Salicornia
Prepared dishes and / or specialties
- Stuffed poitevin (or charentais) – Poitevin (or Charentais) stuffing consists of a cabbage stuffed with vegetables from the kitchen garden, chard, salad, spinach, bound with bacon and flour.
- Fouée – The fouée is a small ball of bread, baked in the oven and filled while still hot with crickets, mushrooms, mogettes or butter, depending on the region.
- Giggles – Gigourit, a Charente specialty, is a black pudding made from blood, wine and pork rind, all seasoned with shallots and herbs collected in the countryside (thyme, bay leaf, wild garlic).
Fish, seafood, crustaceans and molluscs
- Squirrel snails (hoods or lumas) – See the recipe for luma sauce
- Mussels_of_bouchot – A bouchot (word poitevin, from medieval Latin buccaudum, from buccale, mouth) is a breeding medium for mussels and other shells.
- MusselsEsnandes
- Mouclade – On the Charente coast, mouclade is a traditional dish made with mussels, crème fraîche, egg yolks and white wine (or cognac).
- Eclade – The mussel eclade is a specialty of the island of Oléron. These are mussels cooked on pine needles.
- Oyster from Marennes-Oléron – Marennes-Oléron oysters, famous for their iodized fragrance and blue-green color, are produced between La Tremblade, Marennes and Ile d'Oléron. The main center for refining and producing oysters in Europe, the Marennes-Oléron basin is distinguished by its marshland landscapes widely open to the ocean.
Cheeses and dairy products
- Charentes-Poitou butter – High-end butters: Échiré, Pamplie, Celles-sur-Belle, Grand Fermage, Lescure, Montaigu and de la Viette. AOC / AOP.
- Chabichou – Soft goat's milk cheese.
Breads, desserts, fruits, jams, sweets and sweets
Breads
Desserts
- Grinded poitevin – Flat cake made from sugar, flour, butter and eggs. In the form of a small or large cake (diameter from 8 cm to 1 m and 2 cm thick ~). By tradition, a crushed one breaks with a punch in its center.
- Cheese cake – Pastry, specialty from Poitou, made with fresh goat cheese.
Fruits and jams
- Melon – Possibly sprinkled with Pineau des Charentes
Confectionery
- Angelique (confectionery) – Niort specialty. Rods (or sticks) intended for the confisage with the jam in the rules, starting with a meticulous peeling then a sugar bath renewed seven times.
- Caramels with salted butter from the Ile de Ré
- Galette Charentaise
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
- White beer from the Ile de Ré
Aperitifs, digestives, liqueurs and spirits
- Cognac (brandy) (In small part in Aquitaine) – Appellation with Grande Champagne, Petite Champagne, Borderies, Fins bois, Bons bois and ordinary bois. AOC 1909 & 1938. A rich wine region, the Charentes produce a renowned brandy, cognac, exported all over the world.
- Angelica liqueur
- Pineau des Charentes – White or rosé, for the aperitif. It is a mixture of must and cognac. AOC.
Wines
- White wine and red wine from Île de Ré
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
