From poirat to citrouillat, from potato pancake to Berry pâté, from starter to dessert, the Berrichons enjoy local and family cuisine with delicious flavors of yesteryear.

Top 6 of our best recipes
Isabelle Bardiau


Berry pâté

It's probably the most famous of our dishes! It is a meatloaf stuffed with a pork and veal and egg stuffing and carefully covered with shortcrust pastry. Our neighbors have often copied it but never equaled it, they who have renamed it Easter pâté. But at home, we know that, hot or cold, it can be enjoyed in any season!

Top 6 of our best recipes
Anthony Belgarde


Galette with potatoes

Let's talk little, let's talk well, with us there is no time to enjoy a good galette! A monument of Berry gastronomy, it consists of mashed potatoes, butter and cottage cheese, all coated in puff pastry. We hear you salivating from here! Note that it is cooked differently on the Indre side and on the Cher side and that there are many recipes for it.

Top 6 of our best recipes


Donkey Eggs

Come and discover this Berry variant of poached eggs! Everything depends on the cooking of the egg, which is done here directly in the wine sauce. Yum ! But where does this funny name come from? Quite simply from the name of the Berry shallot variety used in this recipe and which is called... donkey's testicle!



Top 6 of our best recipes
Elise Enique


Poirat du Berry

It is rumored that George Sand loved it! This pear pie flavored with pepper is made using shortcrust pastry that is nicely browned during cooking. An unmissable pastry from Berry, it is a delicious accompaniment to tea during a snack on a winter Sunday!


Top 6 of our best recipes
Elise Enique


Barrel pie

This prune tart consists of a shortcrust pastry base and a filling of prunes stewed in sugar, wine and cinnamon. It is decorated with lattices in puff pastry, called barriers. They are reminiscent of the barriers installed at the entrance to the fields that the Berrichons traditionally call… barriers !



Top 6 of our best recipes
Anthony Belgrade



Honoré de Balzac, a neighbor of our region, adored this confectionery from Issoudun, born in the XNUMXth century from the hands of the Ursulines in their convent. He did not hesitate to say that it was about one of the greatest achievements of French jam making. One can only be seduced by the original texture of this tasty delicacy made of almonds, candied citron and orange blossom.


Was this content useful to you?