The generosity of the ocean
Gastronomy - a paradise for lovers of fresh and authentic foods. Between the generosity of the ocean and the variety of its lands, the department has plenty of resources for the creation of a gastronomy that is as rich as it is varied.
In the north-west of the island of Noirmoutier are saltmarshes on which salt is deposited progressively by the drying action of the sun and the wind. When collected, it forms Noirmoutier’s white gold, the famous Fleur de sel with its perfume of violets. This rare and delicate product can only be harvested in the traditional manner.
On Noirmoutier, one can also sample, either pan-cooked or used as a condiment, the delicate samphire which grows on the fringes of the saltmarsh. Nor should we forget the flavoursome bonnottes . These unchallenged stars among potatoes with the taste of hazelnuts are served for a few days a year in France’s best restaurants.
From the Baie de Bourgneuf to the Baie de l’Aiguillon, the oyster with its sea-air taste grow in blissful abundance to the delight of oyster-lovers. Gourmets say that it is the most flavoursome «Spring Oyster», but others enjoy it all year round.
Spread out all the way along the coast are numerous restaurants, each one more charming than the next and all of them offering their own fish and seafood specialities. Try sole sablaise with lemon, barbecued sardines from Saint Gilles Croix de Vie, baked white tuna or mussels from the Baie de l’Aiguillon cooked in white wine. All these light dishes go well with a glass of chilled white wine from Brem sur Mer, one of the celebrated Vendée Fiefs.
