Whether or not we stem from the Poitou, we’ve all heard of, or tasted this green pâté, sometimes presented in a cabbage.

The Farci, or ‘far’ as it used to be called in the old days by our neighbours in Vendée, has a long tradition in the history of poitevin gastronomy. The recipes differ from one family or region to another. Mainly consisting of cabbage, green vegetables, eggs and pork fat, it could also include ingredients such as leek, spinach, or other green vegetables to suit any taste.

Le saviez-vous

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Several variations can be found in neighbouring regions, such as Farci Charentais, Farci Saintongeais, Farci de Confolens, or Herb Pâté.

For instance, it’s easy to tell the difference between the Farci Charentais and the Farci Poitevin : the former doesn’t contain any cabbage, but has spinach and sorrel.

The Farci Poitevin was once a dish for the poor man, but was also served on special occasions.

Made with vegetables from the family garden and leftover meat, it was boiled in a cloth or tea towel, together with salt pork or chicken stew in a pot.

With this dish, no food was wasted and there were no leftovers.

The Farci Poitevin was also eaten on special occasions, such as at the grape harvest, and at family meals, weddings, or communions.



  • 1 large cabbage of at least 1.6 kg
  • 500 g of sorrel
  • 2 leeks
  • 1 big head of lettuce
  • 1 big bunch of parsley
  • 3 big onions
  • 6 garlic cloves
  • 750 g bacon
  • 4 eggs
  • 1 tablespoon flour
  • 2 teaspoons fine salt and pepper

For the broth :

  • 1 leek
  • 2 carrots
  • 1 bouquet garni
  • salt and pepper


Preparation :

  1. Heat a large pan of water. Remove the outer leaves from the cabbage, wash thoroughly. Plunge the leaves in the boiling water to blanch and soften them. Also boil the cloth which is to contain the farci. Strain and put aside.
  2. Remove the skin from the bacon, as well as any bones and cartilage. Set aside for the broth. Dice the bacon into small cubes and sauté in a pot without fat. Meanwhile, peel the onions and the garlic cloves. Dice into small cubes and add to the bacon cubes, sauté well.
  3. Thoroughly wash the cabbage, leeks, salad, parsley and sorrel. Spin out as much excess water as possible. Finely chop with a knife. Gradually add to the pot, beginning with the cabbage. Stir whenever adding greens. When all is sautéed and has broken up, turn off the heat. Add the eggs and the flour. Stir well, add salt and pepper.
  4. Heat water in a big pot, add the ingredients for the broth: leek, carrots, bouquet garni, salt and pepper, and the skin and bones from the bacon.
  5. In a large bowl, spread the net or the big cloth for the farci. Place the blanched cabbage leaves with the middle ribs removed. The leaves must carefully line the net or cloth to keep the stuffing from spilling out. The leaves should also protrude from the net or cloth so it can be closed properly. Pour the farci inside and fold the leaves over. Tighten the string on the net or tie the cloth with a knot
  6. Place the farci in the boiling broth and cook for about 2hrs.
  7. Strain the farci

Place on a dish, and enjoy!


Restaurants where you can savour farci poitevin

Restaurant "Le Central"

Gault Millau Le petit futé Michelin Restaurant Savoureux Logis

La Roussille - Auberge Gastronomique

Gault Millau

La Villa des Glycines

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