Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map




51630011 H

Echiré may only be a small village to the north of Niort in Deux-Sèvres but its artisan butter, which has a minimum of 84 per cent butter fat, is of such quality that its origin is protected by an AOP label.

The butter, which has a delicate flavour with subtle hints of hazelnut, can only be produced from milk from 60 farms within 50km of Echiré. Its flavour has been described as being a combination of the slight sourness of crème fraiche and the sweet wholesomeness of fresh cream. The distinct flavour of the grass in the region is said to give the butter its flavour.

The dairy set up in 1894 uses spring water and traditional methods to maintain the excellent quality of the butter including churning in teak barrels. Whilst Echiré butter is available in supermarkets, it is also available in Echiré itself and nearby Celles-sur-Belle.

Visit here to find out more:





Owner of Tasting France cookery school and renowned food writer, Mary Cadogan, recommends this delicious twist on a French favourite….


Honey and vanilla madeleines


100g plain flour

100g caster sugar

100g Echiré butter, melted

1 whole egg, plus 1 egg white

1 tbsp clear honey

1 tsp vanilla extract


1. Heat the oven to 190°C. Butter 15 madeleine moulds (or use tartlet tins if you don’t have the moulds) and dust lightly with flour.

2. Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk blades.

3. Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the tins for a couple of minutes, then turn out and cool on a wire rack.


For more information, see