A sweet and savoury pie made with shortcrust pastry, fresh plums, and sometimes a touch of rum or cinnamon. ¹⁾

Small wood-fired bread pockets, often served warm and filled with rillettes, goat cheese, or butter—a speciality from the Anjou area. ²⁾

Crispy pork belly cubes, marinated and slowly cooked in their own fat, often served as an appetiser or with bread. ³⁾

A classic sauce made with butter, white wine, and shallots, typically served with fresh fish or seafood. ⁴⁾

A hearty hare stew cooked with red wine, onions, and a mix of herbs, reflecting the region’s hunting traditions. ⁵⁾

A delicate dessert made with whipped cream and fresh cheese, often served with fruit coulis or honey. ⁶⁾

A moist almond cake flavoured with rum and topped with a thin sugar glaze—a speciality of Nantes. ⁷⁾

A rich eel stew cooked with red wine, onions, mushrooms, and herbs, served with crusty bread. ⁸⁾

Dried and rehydrated apples, traditionally pressed with a mallet, often used in desserts or as a side dish. ⁹⁾

Chicken braised in Muscadet white wine, seasoned with shallots and herbs, for a light and aromatic main course. ¹⁰⁾

A soft, sweet bread flavoured with orange blossom water or rum, often braided and served during celebrations. ¹¹⁾

Small river fish (like whitebait) lightly floured and fried, served as a crispy snack or appetiser. ¹²⁾

A savoury twist on the classic tarte Tatin, using caramelised shallots for a rich, slightly sweet flavour. ¹³⁾

A fresh watercress salad often paired with local ingredients like eggs, walnuts, or smoked fish. ¹⁴⁾

Langoustines (Dublin Bay prawns) served with butter flavoured by sea salt from the Noirmoutier island—a perfect homage to the Atlantic coast. ¹⁵⁾