Top 6 Traditional Foods
in Vendée

Patrick Gelencser Chocolatier is based in La Roche-sur-Yon. He is recognized for producing a variety of high-quality chocolates. Patrick Gelencser also offers chocolate workshops and demonstrations.Expand

La Maison Doya is a French chocolate producer. This company specializes in crafting fine chocolates using high-quality ingredients. They focus on traditional methods and innovations in chocolate-making. Expand

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 pieces. The dough is rich in eggs and sugar, with a fragrant aroma of alcohol, vanilla, orange, and butter when baked. On the interior, the brioche is yellow and has a light, airy, and stringy texture with melt-in-the-mouth qualities. It's made in the Vendée region in France and is especially popular at Eastertime and at weddings, when it is made in gigantic proportions, weighing between 10 and 20 kilos! Try brioche Vendéenne on its own or pair it with a nice fruit jam and a cup of tea.Expand

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 spices (cinnamon, pepper, thyme and bay leaves) and brandy. It is left to mature slowly, over the course of three months, wrapped in cloths and pressed between two wooden boards, when it develops its characteristic brown rind and rich, sweet, meaty flavors. After the drying, the smoking the ham is optional. It can be eaten thinly sliced and paired with melons or figs, or grilled in thicker slices. On French menus, it appears in a salad with pears and accompanying puff-pastry with figs and a melon sorbet. When cooked, it is traditionally served with local white haricot beans known as mogettes.Expand

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 with the combination of butter, garlic, and parsley. The bread is baked in the oven, and it's then served hot as an appetizer before the main meal. It can also be served as an accompaniment to a leg of lamb. Originally, préfou was used by local bakers who wanted to test the temperature of their ovens before baking the regular daily bread.Expand

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 cooked for a few minutes before they're sautéed in butter over low heat. The carrots, garlic, onions, and bouquet garni are added to the pot, covered with water, and the dish is simmered over low heat for an hour and a half. The ham is sautéed on both sides for a few minutes, and it's served with the bean stew.Expand

Tourtisseaux are sweet fritters from Vendée and Poitou. They trace back to seasonal cuisine in rural households, where flour, eggs, butter, sugar and spirits were turned into celebratory pastries ahead of Lent and throughout carnival time. The dough is made from flour, sugar, butter, eggs and a touch of rum or brandy, rolled out thinly, cut into small diamond or triangle shapes and fried until golden and puffed, then dusted with icing sugar. Variations include adding lemon zest, vanilla or orange blossom water for aroma, or shaping the dough differently depending on local custom. A distinctive feature of tourtisseaux is their light, airy texture, created by quick frying that makes them crisp on the outside and soft within. They are eaten during carnival celebrations and family gatherings, especially in winter and early spring, often served with coffee, hot chocolate or tea, and they pair well with dessert wines or fruit liqueurs, offering a sweet finish to meals or a festive treat shared among family and friends.Expand