Poitou-Charentes

Farci Poitevin: A stuffed herb paté that has been the basic pittance of the Poitou-Charentes indigent for centuries. Herbs from the garden combined with meat leftovers and vegetables were an ideal and cheap dish. This recipe locally called Farci has lasted and is nowadays a traditional dish very typical from the Poitou-Charentes gastronomy but little-known in France. Sorrel, leeks, cabbage, lettuce and spinach are used, as well as eggs, onions, pork and parsley.

Tourteau Fromagé: This traditional French cake's recipe is rustic and makes use of salt and cheese. The final result is a spongy yellow cake with a black crust called Tourteau Fromagé. This cake is barely known in France. It is made of goat cheese, eggs, flour and sugar. This round-shaped cheese looks like its top had been overcooked and burnt.

Famous Echiré Butter

Mouclade: A regional Poitou-Charentes dish made with locally grown mussels. To make the Mouclade, mussels are cooked in white wine and then covered with a creamy sauce. Once the dish is ready mussels are served on the half-shell, topped with this outstanding though simple sauce.

Poitou-Charentes Goat Cheese and Chabichou