Pays de la Loire

The Petit Beurre, also known as Véritable Petit Beurre , is a type of shortbread from Nantes, France. The biscuits of the Lefèvre-Utile company are the most commercially successful variety, although its name is not exclusive to LU.[citation needed] It was invented in 1886 by Louis Lefèvre-Utile in the city of Nantes and was inspired by some English products of the time. The substantive Petit Beurre is a generic term from the past; it has a hyphen and when it is plural Petit-beurre is often misspelled. It is known in Anglosphere countries as the French Petit Beurre, as "Petibör" or "Pötibör" (as called by Ülker) in Türkiye, "Πτι-Μπερ"/ "PteeBer" in Greece, and "פתיבר/Pettiber" in Israel,[citation needed] where a dairy-free version is a popular snack (the removal of dairy products allowing it to comply with Kashrut restrictions).

Orange flavored liqueur

Muscadet SK-ə-day, US: /ˌmʌskəˈdeɪ, ˌmʊsk-/ MU(U)SK-ə-DAY, French: [myskadɛ] ⓘ) is a French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region. It is made from the Melon de Bourgogne grape, often referred to simply as melon. While most appellation d'origine contrôlée wines are named after their growing region, or in Alsace after their variety, the name Muscadet refers to an alleged characteristic of the wine produced by the melon grape variety: vin qui a un goût musqué (wine with a musk-like taste). However, according to wine expert Tom Stevenson, Muscadet wines do not have much, if any, muskiness or Muscat-like flavors or aromas. The sole variety used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders, who were major actors in the French wine trade, encouraged the planting of this variety; they distilled much of the wine produced into eau de vie for sale in Northern Europe. The generic Muscadet appellation, officially established in 1937, contains three regional sub-appellations:

Cattle raised in Vendée, Pays de la Loire, France

Cattle raised in Sarthe and Mayenne, Pays de la Loire, France

Cotriade is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic. Oily fish are typically used, such as herring, sprats, and mackerel. Unlike Bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over a toasted baguette. Other breads may also be used. It is also very prominent in other French regions surrounding Brittany due to its access to the sea.[citation needed] It is known in the UK as Brittany Fish Stew.

Crab meat mixture stuffed in a crab shell and topped with breadcrumbs

Braised rabbit with prunes

Cattle raised in Pays de la Loire, France

White Rhine goose commonly roasted during Christmas, from Pays de la Loire, France

Pigs reared in Sarthe, Pays de la Loire, France

Pigs reared in Vendée, Pays de la Loire, France

Poultry reared in Loire-Atlantique, Pays de la Loire, France

Poultry reared in Challans, Vendée, Pays de la Loire, France

Poultry reared in Maine-et-Loire, Pays de la Loire, France

Poultry reared in Pays de la Loire, France

Poultry reared in Vendée, Pays de la Loire, France

Poultry reared in Maine-et-Loire, Pays de la Loire, France

Andouille is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine. In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille". Some andouille varieties use the pig's entire gastrointestinal system. Various French regions have their own recipes such as: "l’andouille de Guémené", "de Vire", "de Cambrai", "d’Aire-sur-la-Lys", "de Revin", "de Jargeau", "de Bretagne", or "du Val d'Ajol". 'Nduja, a spreadable pork salami from Calabria, probably originates as a variation of andouille, originally introduced to Italy in the 13th century by the Angevins.

Sweet brioche bread, from Vendée, Pays de la Loire, France

Bûcheron is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg) that are sliced and sold as small rounds in food stores. Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste. It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs.

Alium cepa shallots grown in Maine-et-Loire, Pays de la Loire, France

Fouée, also known as fouace, is an airy bread from western France . It looks somewhat similar to pita or bakpao. It is split and served with pork rillettes, salted butter and mogettes (white beans). It is distinct from another French culinary specialty, fouace or fouasse, from southern France (Rouergue, Aveyron and Haute-Auvergne). This is a traditional variety of brioche with a light-yellow crumb and a fine crust, often strewn with sugar grains. It is prepared from wheat flour, sourdough, butter, eggs, milk, sugar, orange flower water, and salt, is usually presented in the shape of a crown or bun and can be enjoyed for breakfast, aperitif or dessert.

Oval-shaped sweet bread or pastry, from Vendée, Pays de la Loire, France

Guérande and Île d'Oléron are both renowned for their traditional sea salt production in France. Guérande is famous for its Fleur de Sel and Gros Sel, harvested from ancient salt marshes, while Île d'Oléron is known for its artisanal salt harvesting methods that focus on high-quality sea salt.

Dry-cured ham from Vendée, Pays de la Loire, France

Olitoria lettuce grown in Nantes, Pays de la Loire, France

Lingot beans grown in Vendée, Pays de la Loire, France

Serve with butter

Eggs from free-range hens reared in Pays de la Loire, France

Types of sea salt harvested from salt marshes in Guérande, Pays de la Loire, France