Buche de Chevre is a French cheese originating from the Poitou-Charentes region. Made from goat's milk, this soft cheese has a white color, bloomy rind, and a creamy, flaky texture. The flavors are tangy, earthy, and slightly sweet. The cheese is shaped into a log and it must mature for at least 7 days before consumption.

Chabichou du Poitou is a soft cheese made from full-fat goat's milk, with a characteristic appearance - it is shaped like a small cone called bonde, and it has a thin, wrinkled, white-grayish rind. It usually matures for 10-14 days before it's ready to be sold, but it can also mature for 5-6 weeks in order to develop a stronger taste.

Coeur de Chevre is a French cheese made from raw milk of the poitevine goat breed. It's easily recognizable by its heart shape, which is left to ripen in cellars for 7 days after it's been molded by hand. The aromas are fresh and milky, the texture is creamy and smooth, melting in the mouth, while the flavors are salty and slightly spicy, becoming even more pronounced if the cheese is left to age for a few months.

Mothais-sur-Feuille is a traditional cheese hailing from the Poitou-Charentes region. The cheese is made from raw goat's milk since the 19th century, and it's usually left to age for 2 weeks before consumption. Underneath its bloomy rind, the texture is supple, creamy, and dense.

The aromas are light, moldy, and earthy, while the flavors are lemony and woody with a long and delicate aftertaste. As it ages in a room with high humidity, the cheese is placed on a chestnut leaf, and when fully mature the texture becomes runny.

Tourteau fromagé is a traditional pastry from the Poitou region in France, made with fresh goat cheese. Originating from the Pays Mellois, its name derives from "tourterie," meaning "cake" in the Poitevin dialect. Historically baked in rounded earthenware dishes, it features a distinctive blackened dome crust contrasting with a soft, creamy white interior.

Paté de Pâques is a traditional dish originating from the Poitou area. The dish is a combination of ground pork, ground veal, and hard-boiled eggs encased in pastry. It's traditionally eaten as a first course for Easter dinner. What distinguishes this dish from other patés en croûte is the addition of hard-boiled eggs, making it an Easter staple.

Mouclade is a traditional dish originating from La Rochelle in south west France. In order to prepare it, mussels are cooked with cream, saffron, white wine, and herbs. The key is in using the freshest mussels – preferably small, black, and glistening.

Éclade de moules is a traditional dish of mussels cooked under pine needles. It originated in the Charente-Maritime department on the western coast of France. There, the local mussel fishermen used dry needles from the surrounding pine forests to cook their daily haul.

Cornuelle is a traditional cookie originating from Villebois-Lavalette in Charente. The cookies are usually made with a combination of flour, sugar, butter, salt, eggs, baking powder, and anise seeds. The dough is shaped into triangles with ribbed edges, and a hole is made in the center of the cookies before they're baked and nicely golden.