France

• Charente-Maritime

  Along the western coast of France, cushioned between Normandy to the north and Bordeaux to the south, the department of Charente-Maritime occupies a swatch of pebbled shoreline and three islands. Much of the region’s tourism is focused around capital city La Rochelle, an ancient fortification kissing the Bay of Biscay. But there is much more to see in Charente-Maritime: The pastel shutters and rambling hollyhocks that adorn the area’s seaside villages, and the rugged beauty of wild island beaches, are unmatched. A thousand miles of bike and walking paths, prolonged stretches of seashore, and mild, sunny weather make Charente-Maritime an ideal destination for anyone who appreciates the great outdoors. But there is also much to taste in Charente-Maritime, where culinary traditions have been honed by centuries of practiced craftsmanship. The département may not enjoy the same notoriety as its more celebrated neighbors, but this is not for lack of merit.

  Like elsewhere in France, it’s all about terroir here, what the local land produces—it always has been, long before “locavore” became a buzzword elsewhere—and Charente-Maritime produces a bounty indeed. Since the Middle Ages, this region has used fluctuating ocean tides to its advantage, harvesting mussels, oysters, and sea salt in particular. Small producers have long churned barrels of pineau, a local drink made from blending wine with cognac. In the waters surrounding the three islands, Île de Ré, Île d’Aix, and Île d’Oléron, fishermen reel in a diverse range of fish and shellfish daily. Further inland, mineral-rich soil produces excellent fruits, vegetables, and wine. So pull up a seat on a terrace and order a round of fruits de mer crowded with shellfish both known and unknown. Surrender to a glass of pineau. You won’t be sorry.

  —Charente-Maritime text and photos by Cristina Sciarra

  On the blog: See Cristina’s Q&A with a local saunier, or salt harvester, from Île de Ré, as well as recipes inspired by the Charente-Maritime region.

  Along the western coast of France, cushioned between Normandy to the north and Bordeaux to the south, the department of Charente-Maritime occupies a swatch of pebbled shoreline and three islands. Much of the region’s tourism is focused around capital city La Rochelle, an ancient fortification kissing the Bay of Biscay. But there is much more to see in Charente-Maritime: The pastel shutters and rambling…   Read more

   

  Find local foods in Charente-Maritime.

  Pineau

  Local mussels

  La Galette de Beurlay

  Tourteau fromage

  Local shellfish

• User Content

Below is user-submitted content for this region. Have something to contribute? Upload your regional-food photo or food memory.

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  Plateau de fruits de mer

  Nice
  bapt06
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  Croque Monsieur

  Paris
  jackiel
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  éclair

  Paris
  jackiel
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  Escargot

  Paris-18E-Arrondissement
  jackiel

• • Provence delights in Avignon

    hellofrance
    Avignon
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  • Morning Journey to a Boulangerie

    francesknguyen
    34 Rue Yves Toudic, 75010 Paris, France
    

    I’ve been fortunate in my travels to know what I want, especially during a 24-hour layover in Paris. I could forgive myself if I didn’t see major attractions such as the Eiffel Tow…    Read more

• Blog Posts

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• Recipes From Afar: Caillette (Ardèche, France)

  For this guest post, Tim and Nat Harris of food and travel blog A Cook Not Mad share with us the recipe for caillette (“ky-YET”), a pork-and-greens meatball dish from south-central France that dates to the 16th century. The first…   Read more

• Recipes From Afar: Sea Bass in Salt Crust, Fava Beans à la Croque en Sel, France

  A few months ago, we published a Q&A with a saunier, or sea salt harvester, from Île de Ré, a small island off the west coast of France. In it, our subject mentions two can’t-miss dishes from the island, both of which make…   Read more

• Q&A: Hervé Rocheteau, Saunier (salt maker), Île de Ré, France

  “French people believe very strongly in the idea of terroir: We believe in locally made products, especially those that have a strong sense of identity and heritage. If I do my part and make my salt with as much respect as possible, then…   Read more

• Recipes From Afar: Sardine Butter, West Coast of France

  Before I met my French boyfriend and his family, my culinary repertoire was sadly devoid of small sea creatures. Sure, I might occasionally have ordered mussels when out to dinner, but let’s face it—those mussels tasted only of what…   Read more