The Vendean brioche :
The Vendée brioche, also called the gag, is a creamy brioche flavored with orange blossom and often found braided.
It has been classified IGP since 2011 under the name "gâche vendéenne". It is an oval-shaped, golden pastry similar to a brioche with a tighter crumb. It is mainly composed of flour, eggs, butter, sugar, and fresh cream to enhance the taste.
The waste is a continuation of the domestic productions of the Vendée bocage, in which each family made or had its own cake made on the occasion of celebrations, in particular the Easter cake or "pacaude" or the wedding cake, in a tradition dating back at least to the 19th century.
No need to give you a good address, you can find them in all bakeries and they are all as good as each other.
The wines of the Pays Mareuillais :
The wines of the Pays Mareuillais are particularly famous in Vendée and in the West of France. They are most often known under the name of "Mareuil", the name of the main municipality of this territory.
Benefiting from sunshine above the national average, the Mareuil vineyard is the largest and most famous in Vendée. It alone represents 70% of the vineyards of the Vendée Fiefs. The vineyard is located on the slopes of the Lay and Yon rivers. It extends over an area of 300 ha divided between 10 municipalities. Annual production is approximately 17,000 hl.
The Fiefs Vendéens bring together the 5 crus of Mareuil, Brem-sur-Mer, Vix, Pissotte and Chantonnay. 18 farms are spread over these 5 strongholds representing 412 hectares.
Our favourite, the Mourat vineyard.
La Troussepinette :
WHAT IS THE ORIGIN OF THE TROUSPINETTE?
The origin of spiced or flavored wines goes back to antiquity itself when the highest bourgeoisie then used something to change the taste of wine which could sometimes be of poor quality. During the Middle Ages, the common people then wanted to copy the richest and for special occasions, they flavored wine with what they found: fruits, sprouts, honey... No question here of putting spices which then cost very Dear. The troupinette will take its name only much later.
It was not until the 1950s that the term was put forward to sell this kind of aperitif. With a somewhat ribald sound (kit for rolling up and pinette for... you'll have understood it!), two companies will claim paternity and that's why on the shelves of stores you can find the troussepinette and the pencil case. The original idea would have come from the head of a Pouzaugeais carpenter in the 1910s, but nothing is confirmed and it is one of the many urban legends around this alcohol.
WHAT IS THE RECIPE FOR TROUSPINETTE DE VENDÉE?
There is not a single recipe for this beverage but many troupinette recipes. Indeed, mainly transmitted orally from one generation to another, there are many variations of recipes that all bring a particular trait to this alcoholic drink. However, it emerges from the broad outlines that we will present to you below.
This way the tasting... Au Petit Fief de Vendée | La Cave à Nath
The Vendean mogette :
A vegetable very rich in carbohydrates and vitamins, the mogette, cultivated by the Vendeans for five centuries, designates a dwarf, white and semi-dry bean.
Label Rouge since 2006, mogette is sown between May 10 and June 20 and then harvested at the end of August.
It is undoubtedly the food of conviviality and ancestral culture of the Vendée!
It is available according to different recipes of maraîchine cuisine, traditional or very innovative.
It is traditionally eaten with Vendée ham, or hot on a toasted toast rubbed with garlic and well buttered (grilled mogette) or cold in a salad.