Charente Gastronomy

Nestled in the heart of picturesque landscapes , Charente awakens the senses and celebrates the richness of its land through authentic and generous gastronomy . From the vineyards to the orchards, passing through the green meadows, its fertile lands contribute to the development of unique dishes and products , imbued with ancestral traditions and artisanal know-how passed down from generation to generation.

Thanks to its proximity to Charente-Maritime, Charente also benefits from easy access to the delights of the sea on a short circuit. Fresh fish, shellfish and crustaceans are within reach, offering locals and visitors an even richer palette of flavors to discover and enjoy.

The Culinary Specialties of Charente

The gastronomy of Charente is marked by a diversity of exceptional local products , the most emblematic of which are:

1. Cognac: A global symbol of French excellence , cognac is the result of a perfect marriage between the temperate climate of Charente and the centuries-old know-how of master distillers. Made from noble grape varieties such as Ugni Blanc, it is patiently aged in oak barrels, thus acquiring its amber color and its subtle aromas of dried fruits and spices.

2. Pineau des Charentes : Sweet and captivating nectar, Pineau des Charentes is the result of a harmonious encounter between freshly pressed grape must and young cognac. Its golden color and fruity bouquet make it an aperitif of choice, to be enjoyed with friends during long summer evenings.

3. Charentes-Poitou butter: Renowned for its creamy texture and delicate taste, Charentes-Poitou butter is the fruit of a generous terroir and preserved artisanal know-how . Made from the milk of cows raised outdoors, it is the ideal companion for crispy toast and homemade pastries.

4. Charente snails: A delight of traditional cuisine, Charente snails are distinguished by their tender flesh and delicate flavor , revealing all the richness of the Charente terroir. Cooked in the local fashion, “ en cagouille ”, they are often prepared with parsley butter and served as a starter to the greatest pleasure of gourmets . They are eaten braised, grilled, cooked in pineau, in stew, with vinaigrette, stuffed and prepared as a dish with sauce.

5. Diamandin lamb : A culinary specialty of Conflent, this is a lamb benefiting from an exceptional terroir, renowned for its tender and tasty flesh , the result of a natural diet based on pasture herbs. It is often cooked in the traditional way , roasted, grilled or stewed, highlighting its delicate flavor and its incomparable fondant .

6. Mojettes: these small marsh beans can be cooked in all sauces, cooked slowly with herbs and sometimes accompanied by meat or cold meats. They are usually simmered in a fragrant sauce of garlic, parsley, thyme and bay leaf, which gives them a rich and delicate flavor. The “ Saintongeaise ” recipe is cooked with rinds and walnut oil.

7. Capon de Barbezieux: Exceptional poultry from Charente, more precisely from the Barbezieux region. Recognized for its fine, soft and tasty flesh , this capon is raised in rigorous conditions guaranteeing its unique taste . Many restaurants in Charente highlight this specialty in their menu, especially during the end-of-year celebrations.

8. Excellent beef

In the good restaurants of Charente, Limousin beef , famous in the neighboring region, occupies a place of choice. Limousine is very present in the Charente pastures and makes it a very popular local dish due to its tenderness and incomparable flavor. This premium meat is a true delight for gourmets. Charente chefs sublimate it in tasty dishes, from juicy entrecôtes to tender stews, including exquisite tartars. Whether in a rustic inn or a gourmet restaurant, Limousin beef will delight the taste buds of food lovers, offering an authentic and memorable culinary experience .

9. Charente cheeses

Among the essential cheeses to taste in Charente, we find:

• Caillebotte , a cow's milk curd, renowned for its creamy texture and fresh taste.
• Saintongeaise jonchée , delicately wrapped in rush straw, offers a unique and authentic taste experience.
• Charentaise mole , whose shape evokes a clod of earth raised by moles, a cheese with an original and surprising character.
• La Taupinette , a small dome made from raw goat's milk, with a soft and slightly ashy texture
• Manslois , a fresh cheese, made from cow's milk from Charente (and also from goat's milk), has been produced since 1962. With its mild and fragrant taste, and its airy appearance, it can be enjoyed both plain and fresh. aperitif, accompanied by fine herbs.

Thanks to the lush pastures of the Charente, many local farms produce exceptional cheeses , including cow's tommes and fresh cheeses. Each farm puts its unique know-how into the making of its cheeses, offering a palette of distinct and authentic flavors.

Traditional Charentais Dishes and Desserts

Beyond these gastronomic treasures, Charente offers a range of traditional comforting dishes, including:

• Potée Charentaise : An authentic local dish, Potée Charentaise is an ode to generosity and conviviality. Made with pork, cabbage, potatoes and white beans, it warms hearts and stomachs on cold winter evenings.
• La Cagouille: A delight of Charente cuisine, la cagouille is a real invitation to a taste journey. Based on Charente snails, simmered with aromatic herbs, garlic and white wine, it reveals all the finesse and subtlety of local products.

• Farci Charentais: Culinary treasure of the region, Farci Charentais is a delicious terrine with flavors of yesteryear. Garnished with fresh vegetables, minced meat and country bread, it alone embodies the French art of living.

• The Charentais cricket: The Charentais cricket, far from its six-legged namesakes, is a delectable gastronomic specialty of the Charente, made from grilled pork meat browned over low heat for very long hours. A truly traditional dish whose secret recipe is passed down from generation to generation.

Charente desserts

• the galette charentaise: a kind of rustic cake, halfway between a cake and a biscuit, generally prepared with flour, sugar, butter and eggs. This delicious cake is distinguished by its texture that is both soft and slightly crumbly, as well as its subtly sweet taste, sometimes enhanced by touches of vanilla or rum.

• Macaroné: Confolentaise specialty made from pure butter shortbread, almond paste and pralines (to be tasted in particular at the Auboyneau patisserie in Confolens)

• Charentais millas: a kind of corn flour flan cake flavored with Cognac that delights the taste buds of lovers of traditional desserts.
• La Cornuelle de Villebois Lavalette : dry triangular biscuits with a hole in the center, eaten at Palm Sunday. Made from shortcrust pastry, these sweets are traditionally decorated with anise grains at three corners or small pink or white anise candies.

• The Charentaise nut: local pastry, a kind of cabbage filled with butter cream traditionally flavored with walnut praline. The cabbage is coated in dark chocolate and crowned with a walnut!

As you travel through the Charente, a real sensory journey awaits you. Let yourself be seduced by the authentic flavors and traditional Charente recipes and embark on an unforgettable gastronomic adventure !

Article and photos by Lesley Williamson