The Vendée and its local gastronomy
Are you looking for a culinary break to discover something new? Then you've chosen the right destination. The most gourmet of you will appreciate the Vendée for its many renowned specialties. Here's a quick overview.
Vendée's bakery specialities
We start with breakfast, and what better way to start a new day than with a full stomach in your camping vacation rental. The local bakeries will be delighted to give you a taste of the traditional brioche vendéenne plain, with butter or jam... a real treat. Some will prefer the famous strike plate, The fresh cream in the secret recipe makes it smoother and denser. That's all we can tell you - trade secret....
It's the moment every self-respecting holidaymaker has been waiting for: the time of the’camping aperitif. The people of Vendée have come up with the perfect recipe for sharing a real moment of delight with your loved ones. This bread roll, known here as Prefou is garnished with fresh garlic and salted butter. To be eaten hot, just out of the oven and crisp. The choice of accompanying beverage is yours.
We'll take you ashore!
- Vendée ham: This ham is rubbed with dry salt (from Vendée, of course) then basted with brandy, wine and sprinkled with natural spices and herbs! Ideal as an aperitif or to accompany melon or a cold summer meal.
- Mogette : a large, ingot-shaped kidney bean that generally accompanies cooked Vendée ham. Mogette (also spelled mojette) can also be eaten plain with a knob of butter.
- Noirmoutier potatoes: Several varieties grow peacefully on the island, benefiting from its mild climate and salty air. These include Bonnotte, Sirtema, Lady Crist'L, Roseval and Charlotte, which you'll love for their sweet, nutty flavor.
Rendezvous in an unknown sea!
The Vendée is renowned as a coastal destination par excellence, thanks to its many sandy beaches, fishing ports and marinas. Seafood is of course the star of the region. We've selected a few for you:
- Bouchot mussels: direct from l'Aiguillon-sur-Mer, these small mussels are well filled, raised on oak stakes planted underwater.
- The Vendée Atlantique oyster: Hollow and iodized, it can be eaten raw or cooked according to your preferences. With a drizzle of lemon or vinegar, or hot, its firm, crunchy flesh will delight your taste buds.
- La Sardine : the city of Saint-Gilles-Croix-de-Vie has obtained the red label for its sardines. They can be eaten fresh or canned, and can be cooked in a variety of ways to suit your taste.
- La sole des sables : A small flatfish with an ovoid shape, this rare species lives off the Vendée coast.
Salt marshes - The white gold of Vendée
Salt-making is one of the Vendée's oldest specialties. From May to September, salt is harvested from Île de Noirmoutier, to Sables d'Olonne near the La Baie de Cayola campsite. You can discover les Salines by boat for total immersion.
Today, there are different types of salt, such as coarse salt and fleur de sel, but also «aromatic» salts: with Provençal herbs, garlic and parsley, basil, seaweed and many others, ...
