A visit to the local market is enough to understand how generous nature is in cognac country. Everything can be found, from vegetables and tasty fruit to delicious meat and wonderful regional mouth-watering products.
 Generous Nature …
Ici, on aime les bons produits et les assiettes bien garnies ! Le Pays de Cognac est à la fois gourmet et gourmand. En témoignent les nombreux marchés de pays et producteurs fermiers qui font toute l'âme de cette terre d'abondance. Les primeurs par exemple sont légions et il n'est pas difficile de remplir son panier de produits frais : carottes de Jarnac, céleri, asperges, mojhettes, melon charentais à la chair orange, juteuse et sucrée qui s'accorde si bien avec du pineau ou une fine tranche de jambon de pays, poires, kiwis, nectarines et pomme Belchard qui se déguste crue ou cuite au four avec du beurre salé... L'abondance règne !
…and authentic recipes
When you speak of the country, authentic recipes come to mind. People start talking very easily round a terrine of grillons charentais, a sort of potted pork which is very tasty eaten on a slice of bread, and a variant called gros grillon, belly of pork cooked with coarse salt and served hot or cold. There is also gigouri, a typical rustic dish made with pork and red wine which is served either as a terrine or melted on potatoes. Staying with meat, capon from Barbezieux and veal from Chalais battle it out for top spot at any festive meal. And what about the AOC butter from Surgères, the numerous goat and cow’s milk cheeses (jonchée, caillebotte), the galette charentaise (a cross between sponge cake and shortbread), candied angelica and chocolate marguerites from Angoulême?
The land of snails... and truffles
 The snail is possibly the best emblem of this region which is still very much attached to its traditions! From November to April, the one also called the «little grey» hibernates. You have to wait until the springtime to collect it. Its flesh it very delicate and lightly flavoured and is eaten grilled, braised or in a stew with a cognac and white wine sauce. From December to March, a very different product appears on the market stalls. Truffle seekers set out to find this black gold which is greatly coveted at specialised markets.
|
