Deux-Sèvres Menu


Easy-to-do recipes for a 3 course meal.

For those of you who like to try the local gastronomic delights, we have put together a three course menu comprising local dishes. All are quite simple to prepare, so no need to be a Gordon Ramsey here, and each can be prepared in advance and reheated before serving.

If you want to impress your friends with some traditional Deux-Sèvres cooking, try these:

Farci Poitevin

This recipe is for a pork and vegetable terrine which is usually served cold. Alternatively use the mixture for stuffing tomatoes, courgettes etc.


  • 4 Eggs
  • 1 Cup breadcrumbs
  • 50g Lardons (use bacon if you prefer)
  • A good sprinkling of salt, pepper, and spices of your choice
  • 1 cabbage of approximately 1 kg with 6 good sized outer leaves removed (for use in the recipe)
  • ½ cup chopped parsley
  • ½ cup chopped sorrel
  • 3 medium sized onions


  • Wash the cabbage (including the larger leaves) and finely chop the main head.
  • Dice the bacon (if using instead of the lardons) into small cubes, and finel;y chop the onions.
  • Fry the bacon on a medium heat with a little oil. When it begins to brown add the onions, chopped cabbage, parsley and sorrel whilst continuing to fry for about five minutes.
  • Remove from the heat and add the eggs, breadcrumbs, salt, pepper and spices and mix well.
  • Line a 1 litre glass bowl with the retained cabbage leaves ensuring there is enough overlap at the top to cover the bowl, and then empty the cooked filling into the bowl.
  • Fold over the top of the cabbage leaves to cover the filling.
  • Steam for two to three hours. After cooking let the farci cool completely and empty onto a serving dish. Serve in slices and (optionally) spread with butter.


    Traditional method of cooking white haricot beens in the Deux-Sèvres. Often eaten as a dish in its own right, but for a substantial main course serve with grilled meat (ham is excellent).


  • 1 Kg White Haricot Beans
  • 5 Cloves of Garlic
  • 5 Medium onions, finely chopped
  • Bouquet Garni
  • 2 Tomatoes, finely chopped


  • In large a pan, fry the onions and garlic in butter untl the onions start to go clear.
  • Add the chopped tomatoes and cook for another couple of minutes stirring the mixture.
  • Add the beans and the bouquet garni, then cover with water.
  • Cook until the beans become tender but not mushy.
  • Add salt and pepper to taste during cooking, and top up the water as necessary.
  • Add a knob of butter to serve.

    Tarte au Fromage Blanc de Chèvre

    A traditional dessert from Deux-Sèvres. This tart has a rich and creamy texture with a good mild cheesy taste. Serve hot or cold.


  • 300g ready-rolled pastry
  • 6 eggs separated
  • 400g de fromage blanc de chèvre
  • 150g sugar
  • 100g plain flour
  • Pinch of salt


  • Preheat the oven to 190°C / Mark 5
  • Beat the egg whites until they start to peak.
  • Mix the sugar with the soft cheese, egg yolks and a pinch of salt until it is all mixed thoroughly.
  • Add a little flour and some of the beaten egg white and fold into the mixture.
  • Repeat until the flour and egg whites have all been added.
  • Let the mixture rest a few minutes.
  • Pour into a flan dish lined with the pastry and place in the oven.
  • The tart is cooked once the top has turned a golden brown.
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    Gemma is a food writer, who lived in France for eight years, and now divides her time between her cottage in the rural Dordogne and her home in the UK.

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