9 foods you need to try in Vendée

la brioche est l'une des spécialités de la gastronomie en vendée

The Vendée is often known for its beautiful beaches and its natural landscapes. But the destination is also famous for its terroir and its traditional gastronomy that shaped its identity over the decades. Yes, its cuisine is rich, generous and convivial. And from one generation to an other, it’s transmitted with passion. A well kept know-how that the elders behind their stoves, share with their grandchildren. If you are in vacation in Vendée, here are 9 foods you need to try.

Salty specialties


Usually served as an aperitif, the préfou is a typical Vendée recipe from an ancient baking tradition. Originally, this little ball of unleavened bread was used to test the temperature of the oven, hence its name — pre-oven or four in french. Generally garnished with garlic and butter, it now comes in several variations: with chorizo, goat cheese…



It’s on the coast and more specifically on the salt marshes that the salicornia is harvested. This plant could remind us of gherkins. It is preserved in white vinegar. With its iodized taste, it is an ideal accompaniment for fish dishes or in a salad.

Sardines of Saint-Gilles-Croix-de-Vie

Baked, raw, grilled, pan-fried… the star of Saint-Gilles-Croix-de-Vie can be prepared and declined according to your desires. Emblem of the local gastronomy, it is registered since 2018 in the intangible cultural heritage of France. Often noticed for being very soft and tasty, it is a simple product to prepare that pleases young and old alike.


Cultivated since the 16th century and recognized by a Protected Geographical Identification (PGI) since 2010, the mogette is surely one of the pillars of the local gastronomy. This “white ingot” is a small white bean that can be eaten hot or cold. Generally, it is spread on a slice of toasted and buttered bread.


This is the name of the first harvest of one of the 5 varieties of potatoes grown on the island of Noirmoutier. Small, round and slightly sweet, it is produced on a very small scale, which makes it a rare dish that must be appreciated. To prepare it, it is pan-fried for a few minutes with a touch of butter and a little bit of salt from Noirmoutier.

Sweet specialties


It is one of the most historic pastries of the region, whose elaboration goes back to the Middle Ages. Delicious and tasty, it is made of flour, butter, cream and eggs. Not to be confused with the brioche Vendéenne which is braided, and which is associated with one of the most famous traditions of Vendée weddings: the dance of the brioche.

Fion Vendéen

Behind its name, which may make you smile, lies a know-how that goes back to the Middle Ages too. This typical dessert from the Marais Poitevein was served at major festivals and family meals on the eve of Easter. The fion — flan in the traditional patois language, is different from the traditional flans by its thick crust and its height. You can find it in most markets.


If its writing remains a mystery — it is called fouasse or fouace, this Vendée specialty is a pastry halfway between a brioche and a cake that is usually eaten at Easter. Dense, tasty and soft, it often has a taste of orange blossom. It is served at snack time, with a cup of coffee.


Like a floating island, caillebotte is usually eaten with sugar and plain, or with cold coffee. Its recipe does not require many ingredients, only curdled milk and pressure, but the steps are not the simplest. In the summer, it is a refreshing dessert.

Do you know these specialties? Which one do you want to try most?

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