Pays de la Loire

Confectionery Berlingots nantais A tetrahedral sweet of coloured pulled sugar, born of the great West Indian sugar trade along the quays… PGILabel Rouge Meat Bœuf du Maine Here, it is not the breed that makes the beef, it is the grass — and the time it is given. PGI Meat Bœuf de Vendée Heir to the historic 1878 cross between the Charolaise and the Vendéen breed, the creamy-blonde… PGI Pastries & bread Brioche vendéenne Hand-glazed plaited brioche, scented with orange blossom and eau-de-vie, the sweet emblem of every… Seafood Crevette rose de Saint-Gilles After the sardine season, it is the prawn that takes over the port of Saint-Gilles-Croix-de-Vie: a wild… PGI Fruit & vegetables Échalote d'Anjou The first French shallot to be awarded a PGI (IGP), the échalote d'Anjou combines 17th-century tradition… Pastries & bread Fouace (Fouée) A puffed, hollow little bread baked for 2 minutes in a blazing wood-fired oven — a warm flatbread split… PGI Pastries & bread Gâche vendéenne A dense, buttery brioche, rich in crème fraîche, the Easter bread of the Vendée bocage — ancestor of its… Pastries & bread Gâteau nantais “Three ingredients alone tell the story of Nantes: Breton semi-salted butter, ground almonds from… PGI Charcuterie Jambon de Vendée Jambon de Vendée: a prestigious charcuterie with an aroma of yesteryear, cured with coastal sea salt… PGI Fruit & vegetables Mâche nantaise Mâche nantaise: this delicate, sweet leaf that has forged the reputation of Nantes market gardens since… AOCPDO Meat Bœuf Maine-Anjou The Rouge des Prés breed, heir to meticulous selection since 1830, produces a marbled, flavourful beef… PGI Grains & pulses Mogette de Vendée A legendary white lingot bean, the white heart of the Vendée, whose name echoes the Spanish "monje" that… PGI Dairy & eggs Œufs de Loué Every shell bears the name of its producer: Œufs de Loué tell the story of absolute traceability and… PGI Meat Oie d'Anjou Since the Middle Ages, the white goose has graced the markets of Anjou. Slowly reared free-range for 175… Pastries & bread Pâté aux prunes Beneath its golden pastry pierced with a chimney, the Anjou summer concentrates into a reine-claude… PGI Fruit & vegetables Pomme de terre de Noirmoutier On the island of sunshine, between the sea and salt marshes, the early potato develops an unequalled… PGILabel Rouge Meat Porc de la Sarthe Le Cénomans — farmhouse pork from Maine reared on straw since the Middle Ages, an alliance of a… PGI Meat Porc de Vendée Porc de Vendée: reared outdoors in the Vendée bocage and fed on regional cereals, yielding a firm… Pastries & bread Préfou vendéen Bread stuffed with garlic butter — created to test oven temperature, now the quintessential Vendée… Charcuterie Rillauds d'Anjou Large chunks of pork belly browned in fat, the warrior emblem of Anjou charcuterie — a rictus of flavour… PGI Charcuterie Rillettes du Mans Pork charcuterie confit in its own fat, born on 18th-century farms in Sarthe and turned, in Connerré… Label Rouge Seafood Sardines de Saint-Gilles-Croix-de-Vie In Saint-Gilles-Croix-de-Vie, sardines have nourished generations of Vendée fishermen and kept thirteen… PGI Meat Volailles d'Ancenis The reputation of the Ancenis market, where people came from afar to buy farm-reared poultry, remains… PGILabel Rouge Meat Volailles de Challans Black chickens awarded Label Rouge certification as early as 1969, ducks and poultry reared free-range… PGI Meat Volailles de Cholet On the borders of Anjou, Bretagne and Poitou, Volailles de Cholet — black chickens, white chickens… Label RougePGI Meat Volailles du Maine Since 1958, the Coopérative des Fermiers de Loué has upheld the traditional farm rearing of Maine… PGI Meat Volailles de Vendée Reared free-range in the peaceful meadows of the Vendée bocage, Volailles de Vendée — chickens, turkeys…