CULINARY TOUR DE FRANCE – NEW AQUITAINE – (POITOU-CHARENTES)
The Poitou is, after Brittany, one of the regions of France where we find the most remains of prehistoric civilization. Numerous caves, showing vestiges of human activity or previously served as burials, have been found on the banks of the Vienne and Charente rivers. As for the megalithic monuments, their number is considerable. The name of Poitou comes from that of the “Pictavii” who occupied the current Poitou region during Gallo-Roman period.
* the Grimolle from Poitou (apple cake),
* Chabichou biscuits (biscuits made with goat cheese),
* the Broyé from Poitou (butter shortbread).
In the past, grimolles were baked in the oven after the bread, when the ovens were still hot. It used to be called “meler” (pronounced mlé), which was to soften cabbage leaves on which they poured the dough and apples to cook.
Today, it’s obviously a cake but sometimes on the occasion of village festivals, you may still taste these grimolles perfumed with cabbage leaves!
Find the recipe : Grimolle HERE
The Chabichou is an unpasteurized goat cheese from the Poitou area in France. Chabichou from the legend came from the 8 century (oups…), after the Poitier battle. Many Saracens families settled there with their goats. A cheese appeared named “cheblis” which later became “Chabichou”.
Find the recipe : Chabichou biscuits HERE
Not sure why this shortbread is called “broken” but it seems to have originated around the 19th century when it was consumed in large quantities and mainly during religious ceremonies or celebrations. distributed to the church during communion, it was in fact broken like the bread. Served at the end of a meal, everyone could take a piece of the size they wanted according to their appetite…
Find the recipe : Broye HERE
