Recipe

This recipe, featured on TF1's "Le 13h fête Noël" programme, was created by Marie-France Bertaud of the blog "Une cuillère pour papa", with the help of Baptiste Raimbaud, an oyster farmer in Bouin, and the support of 20° Nord 20° Sud, a "bean to...

Tradition for Mardi Gras! Bottereaux, foutimassons, tourtisseaux, merveilles, carnival doughnuts... whatever you call them, these delicacies bring back memories of childhood! In the Marais Breton Vendéen, bottereaux have always been the cakes eaten at Mardi Gras, a festive recipe associated with carnival! Recipe...

Fion" or "flan maraîchin" is an egg custard. Typical of the marshes, it was traditionally made at Easter. The recipe has been the same since the 18th century: eggs, milk, butter, flour, sugar... and salt of course! Recipe Ingredients 8 eggs 150 g sugar 1.2 litres whole milk 1 kg flour ...

The least we can say is that préfou, the flagship product of the Vendée aperitif, is a real treat for the taste buds! For the record, préfou is nothing more than a baker's trick. To test the heat of his oven, he would place a piece of bread dough on a heated tile. When the dough was cooked, the temperature of the oven could be estimated. Rather than throwing away the barely cooked ball of white bread,...

At the edge of the salt marshes, you can spot a small plant that grows only in salt environments: glasswort. It is harvested by salt marsh workers in spring. Its tender, crunchy shoots are edible, and can be eaten like gherkins or in a salad! Recipe Ingredients 150 g fresh samphire 2 cloves of garlic 80 ml of...

There's nothing better after a day's fishing than cooking clams to enjoy with friends! There are several recipes, so follow the guide... Recipe Ingredients Around thirty fresh clams 1 large, ripe tomato Olive oil 1 clove of garlic Fresh herbs (chives, basil, etc.) Pepper 1 glass of white wine...

Caillebottes are a speciality of the Maraîchine region, a refreshing and tasty dessert made from a combination of raw milk and chardonnette, the quail-milk plant used in the past in the Marais Breton Vendéen. The old-timers used to eat caillebottes, especially in summer, for everyday meals as well as for weddings or when working in the fields (harvesting, threshing, etc.). They were...