Gourmet, wine and local french food near the Petit Paradis Cottage

Wine producteurs

M. Mme Arnault Wine producteur

As a natural extension to the Anjou vineyards, the 263 hectares of Deux-Sèvres vineyards proudly exhibit the AOC Saumur and Anjou labels on their white, red and rosé wines. (to be consumed with moderation of course !)

 

Whether you are an experienced wine connoisseur or a novice, taste our wine of Touraine.

 

Farm to visit

Farms near the peti paradis cottage

Set in simple and friendly surroundings, farm-inns are gourmet stops which enable you to discover the rural world and its traditional cuisine.

 

In Deux-Sèvres, farmers will invite you to taste their cuisine, made with products essentially grown on their own farms.

 

Buy farm produce direct from the producer :

Specialities

Farci poitevin speciality
  • Farci poitevin :

The ideal way to use up yesterday’s leftovers, this vegetable, meat and egg terrine can be made in any season and with a variety of the herbs from the garden. You’ll find as many recipes for it as there are housewives in the Poitou ! To be eaten hot or cold. You will find it in the Marais poitevin.

Try to do it !

 

Ingredients for 6 people :

4 eggs

half a plate of bread (without the crusts)

250 g of lard

Salt, pepper, a lot of spices

about 1 kilo of round cabbage

1 salad

1 big bunch of parsley and sorrel

3 or 4 onions

6 or 8 cabbage leaves

 

Carefully sort through and wash all the vegetables and the cabbage leaves making sure not to bruise them.

Cut the lard into little cubes, chop the onions, cut all the vegetables thinly except the nicest cabbage leaves.

Fry the lard on low heat. When it starts browning, add the onions and the sliced vegetables.

Remove from heat and add the eggs. Mix well with the bread, salt, pepper and spices.

Prepare the stuffing by placing the bag to be stuffed in a mixing bowl. Line this with the scalded cabbage leaves. Fill the bag with the contents of the frying pan and wrap it up by tying the sides of the bag on the cabbage leafs. Bind securely

Cook the the "farci" in a pot of boiling water for 2 or 3 hours. Take it out of the pot. After it is completely cooled, serve in well-cut slices or butter these and fry briefly. Then serve well browned

Tourteau speciality
  • The tourteau fromager :

Originating from the south of the departement of the Deux-Sèvres, this round cake made with fresh cheese is surprisingly topped with a black crust, but the inside is the softest ever. To be savoured with goat cheese for authenticity’s sake.

  • Melon : juicy, sweet, with a beautiful orange-coloured heart, the melon of Deux-Sèvres is especially delicious with a little Pineau des Charentes in it. To be consumed cold (the Melon and the Pineau) but always with moderation (the Pineau, not the Melon !).

 

  • Mojette : a unique product from the Marais poitevin, this bean "as white as a first communicant, tender as the marsh dew, of unequaled taste and perfect discretion" has been from time immemorial the traditional food of the sturdy marshland dweller.

   

  • Parthenay beef in a lovely medieval town : This exceptional marbled meat, red and fine-grained is served in some of this region’s restaurants. The elegant wheat-coloured and doe-eyed cows from which this meat comes are bred on the rich medieval soils of the Pays de Gâtine.
  • Snails :

Stuffed with parsley butter or traditionally simmered in wine ( « la sauce aux lumas » ), the snails, commonly named Petits gris or lumas are the emblem of the local character : "thoughtful, jolly and malicious".