This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



Chaudrée de poisson et fruits de mer

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.

Soups, stews and casseroles

Text © Dana Facaros

Image by Arnaud 25