The Vendée, fine cuisine from land and sea

Between land and sea, the Vendée offers a range of innovative and traditional foods. With marine infused flavours from the coast, seafood takes pride of place on diners' plates. Country fare includes mogettes (white haricot beans), ham and préfou (a type of garlic bread)... there is plenty to get your teeth in to and food to suit any palate, all washed down with the local wine, Fiefs Vendéens (AOC). For something sweet at the end of your meal, the Vendéen menu offers some tasty desserts including brioche, gâches (similar to brioche) and donuts.

1 - Seafood

With marine infused flavours from the coast, seafood takes pride of place on diners' plate, including sardines from Saint Gilles Croix de Vie and Vendée Atlantique oysters, not forgetting "sablaise" sole, bass and shellfish.

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3 - Fine dining

Home to two restaurants with 2 Michelin stars, two restaurants with 1 Michelin star, the department of the Vendée has, for several years, been regarded as a gastronomic destination.

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4 - The Vendée Atlantique Oyster route

Spread over almost 80 km of coastline, 13,000 tonnes of oysters are produced each year from the Loire estuary to the Bay of Aiguillon. Three shellfish farming areas are the main producers: the Bay of Bourgneuf - Noirmoutier, Talmont Saint Hilaire and the Bay of Aiguillon.

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5 - On the wine route

The Fiefs Vendéens wine-growing region has recently been given a designation of origin (AOC). These vineyards are located in the south of the department and in five distinct areas: Brem sur Mer, Chantonnay, Mareuil sur Lay, Pissotte and Vix.

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