Produce from the land
- La Mogette: A dry white bean which is rich in carbohydrates and vitamins – has been cultivated in the Vendée since the 16th Century. It is without doubt, the ancestral basis of food, friendship and culture in the Vendée. Mogettes are traditionally eaten with ham.
- La fleur de sel: Until the 1950’s, the fleur de sel was protected by salt producers and wasn’t used very much. When salt production was relaunched in the 1970’s, the young salt producers of the Vendée had an economic objective and saw a benefit in harvesting these fine salt crystals and selling them directly to the public looking for new tastes.
- La salicorne: This has been grown and used as a fresh vegetable since the beginning of the 19th Century when it was only eaten by salt producers on the salt marshes. Eaten raw with bread and butter like radishes, or they can be cooked in boiling water like green beans or pan-fried with lots of butter – the salicorne is one of the seasonal vegetables.
