Vendée

Brioche Vendéenne is a French braided brioche. The braids on its top are called barres in French. It is golden-colored and available in various shapes - round, oval, or in the shape of a stick. The brioche can never be sold frozen - only fresh, either whole or sliced into smaller ... Read more

Préfou is a French specialty originating from the Vendée region. The dish is essentially garlic bread, made with a combination of a baguette, butter, garlic, and often parsley. The baguette is cut into slices so that the base remains whole, and the space between the slices is filled... Read more

Gâche vendéenne is a pastry product that must be oval in shape, with a fine golden crust that is slit lengthwise. It must always be sold fresh and whole, never sliced, and packaged in the French region of Vendée. The pastry has a soft texture and melt-in-the-mouth qualities, w... Read more

Jambon de Vendée is a smoked, cured and boneless ham made from pig's meat in the French region of Vendée. The pigs used to get the final product are reared in the open air where they roam freely. The ham is hand rubbed with natural sea salt, a specific blend of herbs and sp... Read more

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking. They a... Read more

Jambon aux mogettes is a traditional dish originating from the Vendée region. The dish is usually made with a combination of white beans, slices of cooked ham, butter, carrots, onions, garlic, bouquet garni, salt, and pepper. The white beans are soaked in water overnight, drained, and cook... Read more

Boeuf de Vendée is fresh beef meat from heifers, young cows or castrated males born, reared and slaughtered in the French region of Vendée. The slaughter takes place when the animals are between 30 and 96 months old. The meat is sold as whole carcasses, fine cuts or quarter... Read more

Mogette de Vendée are white beans of the Phaseolus vulgaris species, produced in the Vendée region in France since the 16th century. When dry, the beans have delicate skin with accentuated veins, which melts in the mouth once cooked, their flesh becoming soft and c... Read more

Volailles de Challans is poultry reared since the 19th century in the farms of the northern Vendée region in France. The Challans area is especially praised for its black chicken varieties and the market in Challans was particularly popular for all types of poultry. The poultry is... Read more

Le Bonnotte is the world's most expensive potato, grown on the Île de Noirmoutier, an island in the Bay of Biscay. These rare potatoes grow in sandy soil that absorbs the ocean scent and is fertilized with seaweed and algae. The land space on which the potatoes grow is limited to l... Read more

Porc de Vendée is mature pork (at least 182 days at the day of slaughter) that is reared in the open and fed on a diet based on cereals in the Vendée region in France. They are raised in a sustainable way to prevent stress for the animals, and the meat can be sold and marketed in nu... Read more

Volailles de Vendée is poultry raised in the open air in the French region of Vendée and the neighboring cantons since the 19th century. The animals feed on a cereal-based diet, and the meat is firm with very good organoleptic properties. White and yellow capons produce mea... Read more