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 formerly used in the Marais Breton Vendéen.

The old-timers ate caillebottes, especially in the summer, for everyday meals as well as for weddings or when working in the fields (harvesting, threshing, etc.). They can be eaten plain or flavoured with a little coffee or cinnamon.

Thistle, a type of wild artichoke, was replaced by rennet in the 1950s.



  • 1 Litre of raw milk
  • 4 grains coarse salt
  • 4 drops rennet
  • 2 tablespoons caster sugar


  • Warm the milk to around 37°C
  • Add the salt, sugar and rennet and mix well.
  • Cover and leave to cool for several hours
  • When the curds have set (thick layer on the surface), put the pan back on the heat, using a knife to draw crosses in the milk and the whey will quickly rise to the surface. Remove with a ladle.
  • Leave to cool and enjoy!


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