To taste in the region:
Of course: the emblematic goat cheeses and “mojettes piates” (white beans) from Poitou!
But also:
The surprising tourteau fromager, made with cow’s milk, or mixed with goat’s milk
Le Broyé du Poitou, which children can prepare at Domaine de La Barre
The farci poitevin
The AOC Butter from Echiré
The “angélique”, in different forms: strong alcohol, sweet sticks, candies…
Le Melon du Haut Poitou, Deux-Sèvres being the 3rd French producer
And for the more adventurous: snails (“lumas” in the local dialect), frogs and eels
You can accompany these specialties with Anjou wines whose vineyards reach into the North Deux-Sèvres.
More atypical but produced in Deux-Sèvres: 10 minutes from Domaine de La Barre, at Pimentière in Viennay: pepper tasting, permaculture workshop with meals from the produce. Contact: Association La Pimentière – Delphine Pomeyrol 06 88 72 69 44.
20 minutes to the north: local pepper and saffron and great recipes: go to Chiché at Colette and Guy: La Chaise en Bocage in Chiché.
Food enthusiasts will enjoy “La Petite Marmite” in Gourgé, with its inspired and inspiring cuisine of a Lyon bouchon. Further afield, within 40 minutes to an hour from Domaine de La Barre, star enthusiasts will find exceptional tables near Saumur and Cholet. Two young chefs, David Guitton from La Table de la Bergerie and Thibaut Ruggeri from Fontevraud Le Restaurant now have their Michelin star.
Another star: Mickaël Pihours from Gambetta has a menu, a true invitation to travel from his house in downtown Saumur.
Without a star, but worth a visit for the eyes and taste buds: Château Colbert in Maulévrier and La Belle Etoile in Niort.
To taste local specialties, the Cardinaud dock in Magné will delight you!