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The delights of the sea A whole ocean on a platter Traditionally farmed mussels on the pilings in the bay of the Aiguillon, typically coloured “Vendée Atlantique” Portuguese oysters, found at the port du Bec, anchovies and sardines from Saint-Gilles-Croix-de-Vie and La Turballe, prawns and clams we caught ourselves on the beach... In the Pays de la Loire, your seafood platter shows imagination! Des fruits de mer, en bord de mer A pinch of ocean Salt, an extra grain of flavour Best quality unrefined salt, fine salt or coarse salt – all are on offer in packets of all sizes, sometimes prepared with various spices. Not forgetting the Salicorne – a march plant, pickled in vinegar. The sea is rich in iodized nourishment. The paludiers (salt marsh workers) are guardians of the Guérande and Noirmoutier salt marshes. They can give you original recipe ideas to renew the art of seasoning! Alcohols and spirits Secrets of the stills! Cointreau, the famous liqueur made with orange extracts, has been distilled in Angers since 1849. Guignolet, a cherry-flavoured apéritif, is also manufactured in the Angers region. These distilleries are of course open to visitors, and the ‘dégustation’ is part of the experience. At Saumur, discover the Val de Loire’s oldest distillery, Combier. In Vendée, there are two other alcoholic drinks that are also typical of Pays de la Loire – kamok, a coffe-based liqueur and poiré, a pear-based drink made in Mayenne. Sweet nothings to take home Little treasures for gourmets! If you are a lover of sweet breads or confectionary, make the most of your stay in the Pays de la Loire to stock up. Berlingots Nantais, or Quernons d'Ardoise (a speciality of Anjou made of caramelized praline with almonds and hazelnuts, coated in blue chocolate to imitate slate). Not to mention Vendéen brioches, Sablés de Retz or from Sablé-sur-Sarthe... All these treats make lovers of sweet things happy. Before leaving, don’t forget to take a little detour to Nantes for the Véritable Petit Beurre LU – a biscuit like no other ! Local products Taste the difference! In the Pays de la Loire, the early vegetables from the Val Nantais – and especially the watercress – offer a top quality range for the delectation of your taste-buds. The chicken that is so tender and tasty is free-range, at Challans or Loué, and fed exclusively on grain. In Sarthe, the rillettes are eaten simply with a slice of good bread – what a treat! And the jambon de Vendée will always come up trumps, raw or cooked! Top Quality Village Auberges and Tables in the Pays de la Loire A plateful of happiness! If, in the course of your travels along country roads, you spot an Auberge de Village, be sure to stop. You are certain to find a warm welcome, and the gourmet menu is always in season. When ‘bon appetit’ rhymes with good food, choose our top quality restaurants certified “Cuisineries Gourmandes" or labelled "Restaurateurs de France". All these chefs are committed to the quality of their products, with a local welcome and local cooking. Discover the recipes of our Auberges de Village ! OD : Sleep and eat in an Auberge de Village Pays de la Loire Specialities These are the products that have found their way onto French tables Have you never tasted a ‘beurre blanc’? It’s a marvellous sauce to eat with your fish. Nantais or Angevin, the beurre blanc was born on the banks of the Loire. If your prefer meat, allow yourself to be tempted by the muscadet-flavoured sausages or the rillauds d'Anjou (pork belly cooked in fat) served – pourquoi pas? with Vendéen wood-oven baked breads. And which cheese do you prefer - Curé Nantais or Port-Salut? And every true foodie will want some of the plum paste from Angers!