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Gourmet vacations in Vendée
Culinary discoveries and new gastronomic experiences can bring you closer together. Surprise your partner with a gourmet couple’s vacation in the Vendée.
The region has a rich culinary tradition: wines, cheeses, dishes and desserts await you. Professionals in the sector like to use fresh produce to prepare delicacies. Find out more about the Vendée’s culinary identity.
Emblematic dishes that can’t be ignored
Jamon-mogette is an absolute must if you want to discover the gastronomy of the Vendée.
The flavors of Vendeen ham are distinctive thanks to the Noirmoutier salt, herbs and spices used in its preparation. The mogette is a white bean with a Protected Geographical Indication (PGI). Once cooked, it can be eaten spread on a slice of toast.
In Noirmoutier, you can also try bonnotte, a variety of small potatoes with a distinctive sweet taste. It can be accompanied by boudine, an andouille sausage made from pork rind that is easily pan-fried. The Vendée also offers dishes based on poultry (ducks), fish (sardines in Saint-Gilles-Croix-de-Vie) and shellfish (oysters).
Vendée vineyards
The fiefs vendéens await you for enriching visits and tastings. These five terroirs (Brem, Chantonnay, Mareuil, Pissotte and Vix) offer an aromatic palette that guarantees varied pleasures.
By visiting these sites, you’ll learn a great deal about the history of the Vendée vineyards from the Gallo-Roman period, through the Middle Ages, to the present day. The Fiefs Vendéens appellation was created in 1965 and recognized as an AOC in 2011.
Today, these five Vendée terroirs boast 15 AOC winegrowers covering 418 hectares. The geological richness of the land and the local climate give a unique character to the wines produced in this region.
SIT DOWN TO DINNER
Prefou comes from the region’s ancient baking tradition. This bread was originally garnished with butter and garlic, but once it was exported beyond the borders of the Vendée, the garnish evolved.
You can also try gâche, a sweet specialty (PGI) made with butter, eggs and cream. Betchet de l’île d’Yeu is also an unmissable delicacy. This cake, with its soft, compact dough, goes well with coffee and can be eaten fresh and stored well.
The region produces a number of cheeses with specific manufacturing techniques: Halbran (the oldest, rubbed with potato starch), Mizotte (made from cow’s milk and matured in wine), Tomme des Chouans (refined, fragrant flavor) and Sea Spray Cheese with seaweed (iodized flavor).
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Accommodation to suit your gourmet vacation in Vendée
Our 5-star campsites welcome you to Saint-Hilaire-de-Riez (Le Château) or Saint-Jean-de-Monts (Acapulco and Les Genêts) for your culinary break in the Vendée. We offer you comfortable, luxurious rentals with complete facilities.
Our restaurant-bar gives you a taste of the specialties of the Vendée region, with a menu created by our chef. We focus on variety to satisfy every taste preference. Our friendly staff will give you all the information you need to make the most of your stay.
