Local products
The Mogette of Vendée
The "Mogette de Vendée" benefits from the Protected Geographical Indication since October 2010.
It had already benefited from the Label Rouge since 2006.
The mogette (or mojette or mojhete) is a white bean that can be harvested in the semi-dry or dry stages. Its color can vary from white to very light green depending on the time of harvest. Its skin is fine, smooth and shiny, its flesh tender and melting.
The geographical area chosen for the cultivation of Mogette de Vendée extends over a few municipalities in the south of the Loire-Atlantique department as well as over a large part of the Vendée department, with the exception of the Littoral cantons. The oceanic climate of this area combined with soil rich in silt favors the cultivation of Mogette de Vendée.
La Mogette de Vendée is marketed in different forms: dry, semi-dry, frozen, sterilized natural cooked and pasteurized natural cooked. Traditionally, it was cooked for several hours in the family fireplace and served as an accompaniment to locally produced meats and charcuterie.
From a nutritional point of view, Mogette de Vendée has the advantage of containing little fat, but a large quantity of carbohydrates and proteins. It is rich in vitamins and magnesium.
It's a delight !
The Vendée Fiefs
The vineyard of the Fiefs Vendéennes has had an Appellation d'Origine Contrôlée since February 10, 2011. Since 1984, these wines have benefited from an appellation of origin delimited wine of superior quality.
Less than 20 municipalities share the production today, on 490 hectares spread over 5 distinct terroirs: Brem, Chantonnay, Mareuil, Pissotte and Vix.
The vine was introduced to Brem in the Gallo-Roman era when ships from Italy loaded salt from the marshes of Olonne. It was in the 11th century that Brem wine culture developed thanks to the monks of the Saint Nicolas priory. François Rabelais, who was a monk at Fontenay le Comte and at Maillezais, liked this "drinkable" beverage. It was also appreciated by Richelieu who made it his regular meal when he was bishop of Luçon. Richelieu was a real benefactor of the vines of lower Poitou in point that we saw born after the second war "the Old Fiefs of the cardinal".
In Brem, today 115 hectares of vines are cultivated. With a slight apple flavor, the white wines are made from Grolleau Gris and Chenin Blanc grapes. The rosés and reds are made from Gamay, Cabernet Franc, Négrette, Cabernet Sauvignon and Pinot Noir.
Brem wine is a clear and fruity wine but it is not a wine for laying down.
To be enjoyed in moderation!
Vendée brioche

The people of Vendée used to call it galette pacaude because it was eaten with the family to mark the end of Lent, the resurrection of Christ, but also the arrival of spring and the abundance promised by this new season.
Tradition requires that during the forty days of Lent preceding Easter, everyone did penance, thus refraining from consuming meat and eggs, among other things. Also, at the end of this Lent, eggs from modest family farms appeared in large numbers on the tables.
The making of the brioche thus made it possible to use them. Cooking was done in the village oven, most often prepared by the ancestor of the family with vine shoots. He was also the one who had the right to taste this peaceful galette first, accompanied by quince jam.
Today, but still according to tradition, the bride and groom on the occasion of their wedding ball, wear the Vendée brioche and share a piece of this brioche with all their guests.
The more adventurous bride and groom, as in southern Vendée where the brioche is made in the form of a crown, slip inside and are carried by the guests who lift the tray.
The meeting takes place at midnight.
The Vendée brioche recipe is passed down from mother to daughter, father to son.
Bakers use more eggs and butter and also add a few drops of brandy, rum, cognac, vanilla, orange blossom etc...
The braided brioche benefits from a Red Label and a Protected Geographical Indication.
A real sweetness...
​
​
​