What to eat in La Rochelle? Our selection of 12 La Rochelle specialties

La Rochelle's sweet specialties have to compete with savory recipes, which are more popular. Yet, despite their discretion, they are definitely there! Often made with chocolate, La Rochelle's treats take the form of confectioneries and children's snacks. Like the chocolate potatoes from île de Ré or the Fort Boyard three-chocolate treats.

1. Sea beans

Nicknamed "sea beans," samphire is a plant that grows naturally on Atlantic coasts. You'll recognize it by its beautiful green color and thin stem shape. When eaten, its crunch releases a delicious iodized juice. This comes from its ability to store seawater in its stems. In La Rochelle, it's part of the culinary heritage and is cooked in many ways to accompany various dishes. In salads or to accompany fish or beef tartare "land-sea" style. It contains many vitamins and trace elements.

2. Clams

The second star shellfish of the area, just after oysters, clams delight the taste buds of locals and vacationers who love seafood in La Rochelle. This burrowing shellfish is omnipresent in the soft sands of Charente and on the beaches of the islands of Oléron and île de Ré. At the table, you'll often find it raw, to preserve its fine flesh. Occasionally, with quick cooking, clams are enhanced with light seasoning to sublimate their delicate aroma.

3. Stuffed snails

The cagouille is an essential snail of La Rochelle gastronomy. Also known as petit-gris, the Charentais are so fond of them that they're nicknamed "les cagouillards." Generally, you'll taste the cagouilles stuffed with parsley butter and enhanced with regional products. For even more authenticity, prefer the Charentaise recipe: court-bouillon cooking, white wine, tomatoes, garlic and breadcrumbs, a delight for the palate. Otherwise, "au roughe" with its succulent red wine sauce. You'll understand, there are many cagouille variations in La Rochelle!

4. Mouclade

Savor the one and only original mouclade recipe in La Rochelle! In patois, the term "moucle" means "mussel": a good first indication of this regional dish's composition. For this recipe, bouchot mussels from the Aiguillon bay are boiled with butter, egg yolks, dry white wine, garlic, shallots and a bouquet garni. During cooking, locals add, for taste pleasure, a whole pot of fresh cream, to create a smooth sauce with the good taste of the sea!

5. Charentais fagot

Head to the charcuterie section to taste this specialty from the La Rochelle terroir. The fagot is a pâté made from pieces of pork liver and throat, enhanced with herbs and shallots. A preparation rich in flavor, wrapped in caul fat before marinating in Cognac. The famous Charentais cognac! Once cooked, the fagot is eaten cold, accompanied by bread and raw vegetables.

6. Poitevin stuffing

Still in the charcuterie section, Charentais stuffing is a surprising starter, served hot or cold. The traditional recipe is composed of chopped green vegetables, like sorrel leaves, chard and spinach. This hash is bound with beaten eggs and bacon, to be carefully wrapped in large cabbage leaves. A simple starter that's simply delicious.

7. Grillon

Don't panic, this La Rochelle specialty has neither wing nor mandible. It consists of an assembly of pork shoulder and ham. These large pieces of meat are seasoned with the famous salt from île de Ré (fleur de sel) and nutmeg. Finally, to obtain its unique texture, the meat is candied for hours then placed in a stoneware terrine. Grillon will be served cold, caramelized and ready to spread on fresh bread. Perfect for a picnic!

8. Oyster crépinettes

Well known in French gastronomy, this is a miniature roast, tied, that is browned in the oven before being eaten hot. If so far the recipe is identical, the difference lies at serving time. Charentaise crépinettes are served with oysters from the Marennes-Oléron basin. When tasting, this land-sea mixture is very pleasant. It's up to you to test, warning: tasting it means adopting it!

9. Chabichou du Poitou

Omnipresent in all La Rochelle cheese shops, chabichou is a regional must-have. Made from goat cheese, chabichou is aged for about fifteen days. Hence its milky color and delicate smell. Its tender and melting texture, always accompanied by country bread and quince jelly, will seduce young and old at tasting time.

10. Jonchée

Surprising in every way, this medieval cheese shaped like a spindle is about twenty centimeters long. Named after the streaks left by the rushes of the mold in which it's prepared. Still confidential, this delicate cheese readily invites itself to La Rochelle dessert tables. It's made from curdled cow, sheep, or goat milk. We challenge you to resist it!

11. Charentaise galette

The essential sweet of the regional table, this cake is an authentic Charentaise specialty. Moreover, the galette's imprint is inscribed in the Conservatory of Culinary Arts! Round in shape, the galette's dough is soft, fine and crispy. Made in pure tradition, with basic ingredients and local AOP butter. Then, the galette dough is flavored with candied angelica. At snack time, it pairs wonderfully 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 all colors: red, rosé or white wine. Pineau des Charentes, AOP since 1945. Highly appreciated by gourmets and wine lovers, pineau, due to the richness of its taste, is France's first liqueur wine! Produced locally, pineau comes from an environment between land and ocean. It's from Charente-Maritime that 80% of French pineaux come from (île de Ré, île d'Oléron...) that you'll taste, notably, in restaurants.