Pays de la Loire

The Atlantic coast is a seafood lover’s paradise. Oysters from the Bay of Bourgneuf, plump mussels, succulent sardines, and delicate sole meunière are staples that highlight the region’s maritime heritage. These dishes pair perfectly with the crisp Muscadet wines produced in nearby vineyards.

Inland, the Loire Valley, known as the “Garden of France,” offers a different culinary experience. Rillettes du Mans, a savoury pork spread, and mogettes de Vendée, white beans often served with ham, showcase the region’s agricultural richness.

Poultry, particularly the Poulet de Loué, raised under strict quality standards, and Canard Nantais, prepared in the Nantes style, play a significant role in the region’s gastronomy.

The region’s sweet offerings include the rum-soaked Gâteau Nantais, chocolate-covered Quernons d’Ardoise from Angers, and the iconic Petit Beurre LU cookies from Nantes.