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chaudrée
chowder
The French chaudrée is derived from the English ‘chowder’. It’s made along the Atlantic coast, using a mix of fish, crustaceans and other seafood (the kind that were too small to sell, known as the godaille), bacon, vegetables, potatoes, white wine, milk, cream and butter.
The Charentaise and the Vendée are especially known for their chaudrées.
Text © Dana Facaros
Image by Arnaud 25