Flavors of Charente Maritime, specialities and recipes

Fruits & vegetables

•  Artichokes, asparagus, melon, cabbage, cauliflower
• Mojhette - Mojhette is a generic term referring to various varieties of dwarf shelling beans with a distinctive flavor, grown in marshes. There are two kinds of mojhettes: "Pont l'Abbé," grown between Marennes and Rochefort in the Arnoult valley, and "Rognon de l'Oise," grown in the wetland of Deux-Sèvres.

Meat

• Charolais beef, limousin beef, Rex rabbit of Poitou
• Parthenaise cattle - This elegant cow has a reddish or wheat-colored hide with a pearly gray underbelly. The edges of its ears, snout, hoofs and the end of its tail are black. The breed originated in the Parthenay district.

Drinks

• Pineau des Charentes
• Cognac

Pain des mouettes or "gulls' bread"
A slightly sour bread with long conservation properties, made with coarse sea salt. It is baked in an oven as the temperature cools, producing a thick brown crust.
 

• Fish soup
• Wine soup
• Easter päté
• Rillettes
• Crackers