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The flip-flops are barely put away, and it’s already time to think about the holiday season. After all, holidays and Christmas dinner are much the same: we gather with family, share a good time, and create lasting memories. So, it’s decided, this year’s Christmas dinner will remind us of our holidays in Charente-Maritime!
We’ll start strong, impressing our guests with caviar. And yes, there is indeed caviar in Charente-Maritime, sourced from sturgeon fished in the Gironde estuary since the 1920s. It will pair perfectly with a glass of Pineau des Charentes, white or red, depending on preference, or even as a cocktail: white Pineau, fresh mint leaves, cane sugar, lime, sparkling water, and voilà, the Pineaujito is ready!
For the starter, we can choose from the timeless Marennes Oléron oysters, the bouchot mussels from the north of the department, or, for the more adventurous, the famous ‘cagouilles’ (snails) with garlic butter.
The ideal way to prepare the next course is to visit one of Charente-Maritime’s many ports. For us, it will be the port of La Cotinière, in Saint Pierre d’Oléron, the department’s leading fishing port. We’ll choose a magnificent line-caught sea bass, fresh off the boat and fished using techniques that respect the quality of the fish. We’ll enjoy the beautiful winter sun to stroll along the port, then settle onto a terrace to admire the comings and goings of the colorful fishing boats.
Back in the kitchen to prepare this fish: baked en papillote to preserve its flesh, then sprinkled with fleur de sel and samphire at the end of cooking – all these flavors evoke seaside holidays. Served with Charente-Maritime truffle mashed potatoes (a shame the Île de Ré potato season is over). Simply add a few truffle shavings after cooking and season lightly. To ensure your meal is a success, rely on fresh, simple, and quality ingredients.
Cheese lovers will delight in Mottin Charentais or the goat cheeses from our Poitevin neighbors.
To conclude this meal beautifully, we will offer our guests an apple, cognac, and salted caramel yule log: a rolled cake base, sliced apples flambéed with cognac, and a light caramel cream. A few apple pieces and small sugar decorations can adorn the log. Nothing stops you from adding a delicious Charentaise galette with coffee!
Finally, the magic of Christmas works its charm, and gifts appear at the foot of the tree. Young and old open their presents and… it seems this year Santa Claus is from Charente: bottles of Pineau and Cognac, comfortable Charentaises (slippers), books on the history of Rochefort or La Rochelle, a cruise around Fort Boyard, unusual camping nights, etc. Merry Christmas everyone!
