Enjoy a holiday in the great outdoors

Local Vendée products

If you believe that one of the best parts of a holiday is tasting the local fare, then you're in for a treat.

Les Fiefs Vendéens

Monks first started making wine in the Vendée in the 11th century, and winemaking was later encouraged in the 17th century by Richelieu, then Bishop of Luçon, who had a particular affection for the region's wines.

The continuous improvement of the quality of the wines led to the region being granted the appellation VDQS (Delimited Wines of Superior Quality) in 1984 for the 4 fiefdoms of Mareuil, Brem, Vix and Pissotte, and later being given AOC status in 2011.

You can discover the variety of the Vendée's white, rosé and red wines by visiting the Brem sur Mer vineyards, which are 10 minutes away from Le Domaine du Pré.

Fresh Sardines from Saint Gilles Croix de Vie

Saint Gilles Croix de Vie is the biggest Atlantic port in terms of tonnage of sardines. This flavoursome produce led to the town being classed as a "site remarquable du goût" in 2001, when the Gendreau cannery obtained the famous "red label" denoting outstanding quality.

Salt marshes in Ile d'Olonne, Saint Hilaire de Riez and Noirmoutier

Take a trip over to the Ile d'Olonne and visit La Salorge de la Vertonne, the island's salt barn which is based at the Marais aux Fèves salt marshes. Make sure you pick up some of their "Fleur du sel" while you're there.

La Salorge de la Vertonne

The Vendée brioche

The Vendée brioche originated from a cross between a traditional bridal cake recipe (texture and braiding) and a local Easter cake.

Gigantic versions of these sweet and puffy loaves are still baked for the traditional "brioche dance" that is customary at weddings in the region.

Mogettes - Vendée beans

These white beans are one of the Vendée's well-known culinary specialities, and are traditionally eaten with Vendée ham, or as a "grillée de mogettes" where they are served hot on heavily-buttered toast rubbed with garlic.


Troussepinette is an aromatised wine made from red wine and macerated pine needles. It is usually drunk as a chilled aperitif in the summer, which makes it the ideal holiday tipple!