Some of the region’s culinary specialities

… especially in Pays de Retz! If you love discovering new tastes on vacation, our beautiful region is the place to sample and take home a little vacation to make the pleasure last:

Moules plainaises, to be enjoyed from June (the mussel season starts “when the Muscadet vines are in bloom”, as Hugo Baudet so eloquently put it) to September, has a taste all its own, thanks to the plankton from the estuary.

Curé nantais, a soft, melt-in-the-mouth cheese made in Pornic.

Muscadet, the Loire wine that goes so well with local oysters and mussels, needs no introduction!

Côte & Quai du Pays de Retz preserves, oyster terrines, sardine rillettes with celery, mussels with saffron… will delight your taste buds.

Cookie makers: l’Atelier Saint-Michel, galettes, palets, sablés, cocottes, michelettes… since 1905, it’s a must before leaving! Les Biscuits de Guénolé in Batz sur mer (an artisanal cookie factory since 1920, offering galettes and palets, as well as brioches and flaky butter cookies for those with a sweet tooth.

The famous Fondant Baulois (a speciality of La Baule) will delight even the most demanding gourmets with its fine, lightly meringue crust, melting texture and hint of salted butter caramel, a real delight (I’ll give you the recipe in a future article after testing and validation by the campsite team!)

Salt: the Salines de Millac (Baie de Bourgneuf en Retz) offer coarse salt, fleur de sel and salicorne. The salt marshes of Guérande and Noirmoutier offer a wide range of by-products, including salt with herbs, seaweed and vegetables, as well as sweets such as salted butter caramels, fleur de sel chocolate and crunchies, and even seaweed and sea salt-based cosmetics for soft, healthy skin!