Gourmet tour of Vendée
The Vendée winegrowers
We are passionate about the land and the climate. We cultivate our vines between the Atlantic Ocean, the bocage, and the marshes. Long discreet, we are now making a name for ourselves thanks to wines with character, fresh, fruity, and surprising. White, red, or rosé, our vintages are ideal accompaniments for seafood as well as Vendée specialities. Attached to our terroir, we work with rigour, often using reasoned or organic viticulture, and we are recognised by appellations and geographical indications. Behind every bottle, there is a story, a transmitted savoir-faire, and a desire to share… We are the winemakers of Vendée.
The Vendée brioche
I am an iconic specialty from the West of France. I am recognised by my braided shape, my stringy and golden crumb, and my delicate scent of butter and orange blossom. I am inseparable from family celebrations, traditional weddings, and grand Vendée banquets. Passed down from generation to generation, I now benefit from a Red Label and a Protected Geographical Indication. I am neither a cake nor a bread, but I melt the hearts of young and old alike, at breakfast or for a snack… I am the brioche de Vendée.
The sardine
I come from the ocean and I am the treasure of a Vendée port. Caught off the Atlantic coast, I am carefully prepared using local expertise. I am enjoyed grilled, fresh, or tinned, and I am appreciated for my fine and flavourful flesh. I am part of the Vendéen maritime identity, celebrated every year at local festivals and markets. A product of the open sea and tradition, I am a jewel of Vendée's culinary heritage... I am the sardine of Saint-Gilles-Croix-de-Vie.
Vendée Oysters
I come from the sea and am a treasure of the Vendée coast. I am farmed in the salt marshes and oyster parks, between sea and land, where the water gives me my unique taste. I am fresh, salty and sometimes slightly sweet, and I am enjoyed raw, plain, with a squeeze of lemon, or even cooked in local recipes. Each season, I reveal different nuances, and I bring joy to markets, village festivals and festive tables. My name rhymes with pleasure, conviviality and maritime gastronomy… I am the Vendée oyster.
Le Préfou
I am a must-have on Vendée tables, crispy on the outside and soft on the inside. Traditionally rubbed with garlic, some people now revisit me with other flavours. I am often enjoyed as an aperitif or to share, hot or warm, in bars and restaurants. My name is unique and my taste is generous, and I am one of those little treats that melt the hearts of gourmands... I am the Préfou.
Salt
I am nicknamed "white gold". I am born of the sea, sun and wind, and I am harvested by hand in the salt marshes of Vendée. Fine or delicate, I sometimes take the form of a light flower, picked with patience and expertise. I enhance everyday dishes as well as fine dining, and I am the fruit of traditional know-how passed down locally. A product of nature, I am part of the maritime and culinary heritage of Vendée… I am Salt.
The mogette
I am small, white and full of flavour. I am grown in the sandy soils of Vendée, and I am the star of local plates, markets and food festivals. I am often enjoyed cooked and meltingly tender, as an accompaniment to fish, meats or Vendée ham, or spread on good bread. I am a symbol of the terroir, with a delicate texture and a subtle taste that appeals to everyone. My name is unique, typically Vendéen, and I am one of the essential classics of local gastronomy… I am the Mogette de Vendée.
Vendée ham
I am a typically Vendée speciality, born from local know-how passed down through generations. I am salty, fragrant and melt-in-the-mouth, prepared from pork, using traditional methods specific to the Vendée region. I can be enjoyed cold, in slices, or cooked, particularly with mogettes (white beans) or in everyday dishes. I am part of local culinary habits, present both on family tables and at convivial meals. I am a jewel of Vendée's culinary heritage, recognised for my authentic taste and regional roots… I am Jambon de Vendée.
La trouspinette
I am a typically Vendéen aperitif drink, born from the practices of the people of the coast and the countryside. Made from sweet wine, alcohol, and young sloe or hawthorn shoots, my recipe varies from one producer to another, as each has their secret version. I am served very chilled, often as an aperitif, and I can accompany melon, préfou or even dessert, or be enjoyed on my own for my unique character. Artisanal, convivial and rooted in local traditions, I am a Vendéen specialty full of flavour and curiosity… I am Trouspinette.
*Alcohol abuse is dangerous for your health. Drink in moderation.
