Food & Drink
Poitou-Charentes
Bordered by two regions to the north and north east it is also overlooked by four Atlantic islands to the west. Western marshland rises gently to a central flat plain before meeting the Massif Centrale foothills in the east. One of France's warmer climates with lower rainfall, forestry, cereal, livestock and dairy join oyster farming, fisheries and bountiful rivers to provide for the table. Famed for its Cognac that enriches many dishes,
a once famous viticulture now reborn is also beginning to attract attention.

Entrées: Soupe aux Fèves(broad bean soup),
Soupe d'Huîtres(oyster soup), Tourtière Poitevine au Poulet(chicken, ham & sausage savoury flan), Tarte aux Fèves (broad bean, carrot & onion tart), Farci Saintongeais(minced lamb stuffed cabbage leaves), Melon au Pineau des Charentes(melon in rosé wine liqueur), Betterave à la Poitevine
(beetroot, onion & garlic salad), Salade au Chabichou(goat's cheese, roasted ham & nuts salad), Pâté Charentais au Cognac(goose & pork liver paté & brandy), Grillons Charentais(very coarse pork paté).

Soupe aux Fèves

Plat Principal: Daube de Bœuf Saintongeaise
(braised beef & vegeatbles in red wine & brandy), Bifteck Poitevin(beef burger), Gigot de Pré-Salé à l'Ail(roast salt marsh leg of lamb with garlic),
Rognons de Veau Flambés au Cognac (caramelised veal kidneys in brandy), Magret de Canard au Pineau(duck breast in wine liqueur sauce), Fricassée de Jaud au Cognac(chicken, onions, mushrooms in wine & brandy sauce), Céteaux(sole in butter, parsley & lemon sauce), Tanches à la Poitevine(tench in butter & wine vinegar sauce), Bar en Croûte de sel de l'Île de Ré (salt baked sea bass), Plateaux de Fruits de Mer (seafood platter), Huîtres Farcies(stuffed oysters).

Back to Food & Drink

Next South East

Dessert: Le Gouéron(sweet apple pie), Flan aux Fruits(mixed berry custard tart), Tarte aux Prunes de Charente(plum & egg custard tart), Broyé du Poitou(vanilla flavoured shortbread), Galette Charentaise(dense vanilla cake), Millas Charentais(apple, cognac flavoured flan), Tourtisseaux de Niort(brandy flavoured fritters), Cornuelles (biscuits à l'anis), Grimollée Poitevine (rum flavoured apple choux pastry), Dame Blanche du Poitou(merinque & vanilla sauce), Tourteau Fromagé(raised goat's cheesecake).

Fromage: Chabichou, Mothais sur Feuille, Bûche de Chèvre, Coeur de Chèvre(all soft goat milk), Chavroux(goat's cream cheese). Charentais Mottin(soft cow's milk),    

Boissons: Eau Minerale:Jolival(still). Jus de Pommes(apple juice).
Vin: Haute Poitou: Sauvingnon Blanc(crisp dry white), Cabernet Franc(fruit & spicy red).
Apritifs: Pineau des Charentes(grape must & cognac), Duhomard(gentian based liqueur).
Spirit et Liqueur: Cognac(brandy), Liqueur d'Angéliqe de Niort(angelica plant based liqueur), Crème de Framboise(raspberry liqueur).

Cognac