Food & Tradition

On the Île d'Oléron and along the coast of Charente-Maritime, a meal often begins with oysters from Marennes-Oléron, served with lemon and a chilled white wine. The brandy only comes into play much later.

A coastal classic is the mouclade, a dish of mussels in a cream sauce. Many recipes season it with Pineau des Charentes and a pinch of curry. The coast is also known for Éclade de moules: mussels cooked under burning pine needles. A fish stew, the chaudrée, belongs here too, prepared with white wine.

From the Île de Ré come early potatoes with protected designation of origin and fleur de sel from the salt marshes. Both find their way into simple dishes where the ingredient itself takes center stage. Between the salt marshes of Ré and the flint soils of the Borderies lie only a few hours' drive. And yet, with the soil, what lands on the plate changes too.

In summer, Charentais melon appears on the table, often with a small glass of Pineau des Charentes alongside, or poured into the hollowed-out fruit. The sweetness of the melon flesh and that of the fortified wine blend together. Pineau is served chilled before the meal. Cognac comes afterward.

A legend tells of Pineau's origin: a winegrower is said to have accidentally poured grape must into a cask still holding Cognac, and found the result, years later, surprisingly good.

At the end of a meal in the Charente, a small glass of Cognac often appears, sipped slowly and never mixed. Dark chocolate or nuts pair well with the hazelnut and toffee notes known from the Borderies.