CHARENTE-MARITIME: LAND OF FLAVORS, TRADITIONS AND BEACHES
Discover the gastronomy of Charente-Maritime, its typical dishes, local products, and local producers. Here, flavor is a religion!
Artisans work every day to preserve traditions and offer you local specialties. Mills are as much a part of the landscape as distilleries, oyster and mussel beds, cattle and goat farms, and the production of cheese, vegetables, and fruit.
Click on the texts to visit the websites
Sturia Caviar: flagship brand of the leading French caviar producer , Sturgeon.
05 46 70 09 52 – Fish farm – 29 rue Carillon 17240 Saint Fort sur Gironde – 16 minutes by car – directions here
Caviar Production – read here
100 Years of French Caviar History – read here
Renowned throughout the world, the Marennes-Oléron oyster
The Imperial Marsh Shrimp – Imperial Oyster Farm – 17 Route du Marais, 17113 Mornac-sur-Seudre
Bouchot mussels – from June
Walnut oil and flour
The Charente Brulot
The Twig Cakes
Le Pineau des Charentes : la légende raconte qu’il serait le fruit du hasard. Un vigneron aurait versé par mégarde des moûts de raisin dans une barrique contenant de l’eau-de-vie de Cognac.
Cognac
The cocktails:
Summit – 3-minute preparation – Cognac, lemon, ginger, cucumber and lemonade
Pineaujito: The Pineau des Charentes mojito: a glass, ice cubes, mint, limes, sparkling water, and a splash of Pineau. And that's it.
The Lady Bee by Pineau des Charentes: Pineau des Charentes, dry white wine, lemon juice, honey, thyme, sparkling water
Pineaucillin : White Pineau des Charentes, Old La Mauny Rum, lemon juice, apple shrub (explanation in the recipe ), ginger
Saffron from Charente Maritime Marennes Saffron, to be discovered from mid-October, when the harvest begins...
The truffle of Charente-Maritime
Charentes truffles: Truffle Market – 16 Rue des Fossés, 16200 Jarnac
Ramassez les fraises dans les champs et payez après votre cueillette. Prix intéressant! Site internet marchand qui vous permet de passer vos commandes simplement, de venir les récupérer à la ferme en drive, en attendant d’autres services à venir…18 minutes en voiture – 17 km itinéraire ici
The Charente-Maritime eclade
L’éclade: mussels, Chez Nous style:
The mussels should be arranged vertically and in a spiral on a wooden board. Then, they are covered with a good thickness of pine needles, which are then set on fire!
Cooking time: 10 minutes, or until the mussels open slightly.
Where can you enjoy a good éclade? At the L'éclade restaurant in Marennes – Please note: if you want to enjoy an éclade you must book in advance: +33 6 23 61 67 32 –
ROUTE DES MARTYRS – MARENNES route here
Pan-fried snails Charentaise style (snails stuffed with meat and simmered with white wine, carrots, a layer of cognac, tomato, bay leaf, thyme, onion, garlic)
The early potato from the Isle of Ré
Salt: the white gold of the marshes
Le Manslois, a 100% fresh Charente cheese!
Charentais Grill: The lean parts of the pork (shoulder, ham, etc.) are browned, seasoned, and then preserved for hours in fat. Crickets are eaten cold on a slice of bread. In Charentes, it is not uncommon for them to accompany a dish of oysters, and tradition dictates that on May 1st, one should eat their Charentais grill with a sprig of garlic (young garlic shoot).
Charente poultry: the Barbezieux capon!
The veal of Chalais
The Cheese Crab
The Charentaise walnut
Cream Puffs
Charentais melon
Charentes-Poitou AOC butter
La Cornuelle (triangular shortbread biscuit studded with pink and white anise grains)
The Charentaise pancake, called “Goulebenèze” pancake: with its soft texture, it has been a staple on festive tables for several centuries...
Buttered cabbage
Angelica
The curd
Visiter le Bassin de Marennes-Oléron et la Cité de l’Huître rue des Martyrs Chenal de la Cayenne, Marennes.
The corinette
The cruchade
Saintonge stew
Chicken pie
The Saintongeais cake
Veal shank with Pineau
Pineau jaud
The little gray one
The cognac parfait
The petatou
Saintonge-style snails
The broken wood
Get the flavour guide from here
