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Gastronomy of Pays de la Loire
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Country	France
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The gastronomy of Pays de la Loire is the testimony of the flavors, the know-how and the terroir of this region of the west of the France.

• Departments: Loire Atlantique - Maine-et-Loire - Mayenne - Sarthe - Vendée

Ranking

Information: Assessment and classification for the identification, quality and origin of agro-food products.

• Controlled designation of origin (AOC)  
• Protected designation of origin (PDO)  (last update May 2020)
  • Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists  
• Protected Geographical Indication (IGP)  (last update May 2020)
  • Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists  
• Traditional specialty guaranteed (STG)  (last update May 2020)
• Organic farming (AB)  (last update May 2020)
• Red Label  (last update May 2020)

• We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.

Cold cuts and meats

AOC - AOP - IGP products

• IGP Vendée ham (2014)  (last updated Apr 2020)
• Loué Label Rouge farm eggs  (last updated Apr 2020)
• Label Rouge or Bio farm chickens from Loué IGP  (last updated Apr 2020)
• Poultry from Challans IGP (1994)  (last updated Apr 2020)

Others products

• Rillettes from Le Mans (Connerré rillettes)  – Popularized by the city of Le Mans at the end of XIX^e century, Le Mans rillettes are a preparation of pork, cooked over low heat in fat with herbs, spices, condiments and possibly wine and other spirits. Then, the meat filaments are easily detached and form "rillettes". As it cools, the fat rises. Le Mans rillettes are generally fatter than those of Tours, where the meat is minced less. (last update Feb. 2018)

Condiments, herbs, oils and vegetables

Condiments

• Salt of Guerande  – Incomparable fleur de sel. (last update Feb. 2018)
• Noirmoutier salt  – Incomparable fleur de sel. (last update Feb. 2018)

Vegetables

• Mogette  – White beans from Vendée. (last update Feb. 2018)

Prepared dishes and / or specialties

• Fouée  (last update June 2018)

Fish, seafood, crustaceans and molluscs

• Squirrel snails (or Lumas)  – See the recipe for luma sauce (last update Feb. 2018)

Cheeses and dairy products

• Curd  – Rotten milk (last update June 2018)

Breads, desserts, fruits, jams, sweets and sweets

Breads

AOC - AOP - IGP products

• Vendée waste IGP (2011)  – Brioche (last update June 2018)

Others products

• Prefou  (last updated Oct 2017)

Desserts

• Fion (or maraîchin flan)  – annual specialty (last update June 2018)

Fruits, jams

Confectionery

• Nantes Fouace  (last update June 2018)
• Fouace Vendée  (last update June 2018)

Drinks, wines and spirits

• Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.

Waters

Various drinks

Aperitifs, digestives, liqueurs and spirits

• Cointreau  (last updated Oct 2017)
• Mareuil  (last updated Oct 2017)
• Pencil case  (last updated Oct 2017)

Wines

• Loire Valley vineyard map  (last update Feb. 2018)
• Loire Valley vineyard  – Composed of the following vineyards: Vineyard of the Nantes region in Pays de la Loire - Anjou vineyard in Pays de la Loire - Touraine vineyard including Haut-Poitou, the Loir valley, Vendômois in Loire Valley Center and in Pays de la Loire - Orléanais vineyard in Loire Valley Center - Vineyards of Loire Valley Center - Pouilly vineyard in Burgundy, Vineyards in Auvergne (last update Feb. 2018)

Local gastronomy

And don't forget that each region has its specialties!

• Gastronomy of the North of France:
  • Gastronomy of Nord-Pas-de-Calais - Picardy gastronomy - Gastronomy of Île-de-France
• Gastronomy of Eastern France:
  • Alsatian gastronomy - Champagne gastronomy - Lorraine gastronomy - Burgundy gastronomy - Franche-Comté gastronomy
• Gastronomy of the West of France:
  • Norman gastronomy - Breton gastronomy - Gastronomy of Pays de la Loire - Gastronomy of the Center-Val de Loire
• Gastronomy of the Center-East of France:
  • Auvergne gastronomy - Rhône-Alpes gastronomy
• Gastronomy of the South and South-East of France:
  • Gastronomy of Midi-Pyrénées -Gastronomy of Languedoc-Roussillon - Gastronomy of Provence-Alpes-Côte d'Azur - Corsican gastronomy
• Gastronomy of South West France:
  • Aquitaine gastronomy - Gastronomy of Poitou-Charentes - Limousin gastronomy