Top 12 culinary specialities in La Rochelle

From the markets to the best restaurants in La Rochelle, you’ll soon be able to spot the must-try dishes of this Poitou Charentes town. What’s more, after a few days here, the more curious will (perhaps) try other, more confidential specialities… So, to make sure you don’t miss out on the best of La Rochelle and Charente-Maritime gastronomy, check out our top 12 local specialities.

Because La Rochelle is an ingenious and tasty combination of products from the land and the sea. Between the riches of the ocean and those of the Poitevin marshes on the edge of the Deux Sèvres, the range of iodised flavours is quite incredible!

All the more so as the local restaurateurs have been gourmets from the start. The quantities are generous and the flavours finely crafted. Everything is representative of the region’s history. At the start of your stay, join a terrace for some sunbathing and a host of specialities to discover. Accompanied by a good glass of local wine to sample them one by one…

What to eat in La Rochelle Our selection of 12 specialities from La Rochelle

La Rochelle’s sweet specialities have to compete with the more popular savoury recipes. And yet, despite their discreteness, they are still there! Often made with chocolate, La Rochelle’s sweet treats take the form of confectionery and children’s snacks. Like the chocolate potatoes from the Ile de Ré or the three-chocolate Forts Boyard.

1. Salicornia

Nicknamed the “sea bean”, glasswort is a plant that grows naturally on the Atlantic coast. You’ll recognise it by its beautiful green colour and slender stem shape. In the mouth, its crunchy texture releases a delicious iodised juice. This comes from its ability to store seawater in its stalks. In La Rochelle, it’s part of our culinary heritage, and can be cooked in a variety of ways to accompany a wide range of dishes. In salads or as an accompaniment to fish or beef tartars with a ‘land and sea’ flavour. It contains many vitamins and trace elements.

2. Clams

The second most popular shellfish in the area, just after oysters, clams delight the taste buds of seafood-loving locals and holidaymakers in La Rochelle. This burrowing shellfish is ubiquitous in the soft sands of the Charente and on the beaches of the islands of Oléron and Ré. At the table, you’ll often find it raw, to preserve its fine flesh. From time to time, clams can be cooked quickly with a light seasoning to enhance their delicate flavour.

3 – Stuffed clams

The cagouille is an essential snail in Rochelaise gastronomy. Also known as petit-gris, the people of Charente are so fond of them that they are nicknamed “les cagouillards”. Generally, you’ll enjoy cagouilles stuffed with parsley butter and garnished with regional products. For even more authenticity, choose the Charentaise recipe: cooked in a court-bouillon, white wine, tomatoes, garlic and breadcrumbs, a delight for the palate. Or “au roughe” with its succulent red wine sauce. As you can see, there are plenty of variations on cagouilles in La Rochelle!

4. The mouclade

Enjoy the one and only original recipe for mouclade in La Rochelle! In local dialect, the word “moucle” means “mussel”: a good first indication of the composition of this regional dish. For this recipe, bouchot mussels from the Bay of Aiguillon are boiled with butter, egg yolks, dry white wine, garlic, shallots and a bouquet garni. As they cook, the locals add a whole pot of crème fraîche to create a creamy sauce with a taste of the sea!

5. The Charentais fagot

Head to the delicatessen section to try this local speciality from La Rochelle. Fagot is a pâté made from pieces of pig’s liver and throat, flavoured with herbs and shallots. This richly flavoured preparation is wrapped in a cheesecloth before being marinated in Cognac. The famous Cognac from Charente! Once cooked, the faggots are served cold with bread and raw vegetables.

6. Farci Poitevin

Still in the charcuterie section, farci charentais is a surprising starter, served hot or cold. The traditional recipe consists of chopped green vegetables such as sorrel leaves, chard and spinach. This mince is bound with beaten eggs and bacon, then carefully wrapped in large cabbage leaves. A simple and simply delicious starter.

7. Crickets

Don’t panic, this speciality from La Rochelle has neither wings nor mandibles. It’s made from a combination of pork shoulder and ham. These large chunks of meat are seasoned with the famous Ile de Ré salt (fleur de sel) and nutmeg. Finally, to obtain its unique texture, the meat is candied for hours and then placed in a stoneware terrine. The grillon is served cold, caramelised and ready to spread on fresh bread. Perfect for a picnic!

8. Crepinettes with oysters

Well-known in French gastronomy, this is a miniature roast, tied up and browned in the oven before being eaten hot. So far, the recipe is identical, but the difference lies in the serving. Crépinettes charentaises are served with oysters from the Marennes-Oléron basin. This blend of land and sea is a delight to taste. It’s up to you to try it, but be warned: once you’ve tried it, you’ll love it!

9. Chabichou du Poitou

A staple of every cheese shop in La Rochelle, chabichou is one of the region’s must-tries. Made from goat’s cheese, chabichou is matured for a fortnight. This gives it its milky colour and delicate smell. Its tender, melt-in-the-mouth texture, always accompanied by farmhouse bread and quince jelly, will appeal to young and old alike.

10. La Jonchée

Amazing in every way, this spindle-shaped cheese from the Middle Ages is around twenty centimetres long. Named after the grooves left by the rushes in the mould in which it is made. Although still a secret, this delicate cheese is a welcome addition to the dessert table in La Rochelle. It is made from curdled cow’s, sheep’s or goat’s milk. We dare you to resist!

11. The galette charentaise

The sweet must-have of the regional table, this cake is an authentic Charentais speciality. In fact, the imprint of the galette is registered with the Conservatoire des arts culinaires! The round pastry is soft, thin and crisp. Made in the purest tradition, with basic ingredients and local PDO butter. The pastry is then flavoured with candied angelica. At snack time, it goes wonderfully well with a glass of pineau des Charentes (in moderation), or a hot drink for those with a sweet tooth!

12. Pineau

There’s something for everyone: red, rosé or white. Pineau des Charentes, PDO since 1945. A firm favourite with gourmets and other wine lovers, pineau is France’s leading liqueur wine, thanks to its rich flavour! Produced locally, pineau comes from an environment between land and ocean. Charente-Maritime is home to 80% of France’s pineau production (Île de Ré, Île d’Oléron, etc.), which you can taste in restaurants.