The Cuisine of Poitou-Charente
Poitou Charente Region is divided in 4 departments
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.
- 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.
- Pineau des Charentes
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
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