The "Cuisine Montoise" a local dish label
The "Cuisine Montoise" cooking label was launched in 2014 by the Saint Jean de Monts Tourist Office. At present, this label has been awarded to more than 10 establishments seeking to promote their local, home-made cuisine. The Cuisine Montoise label, currently covers around 40 regularly updated traditional dishes in restaurants holding this award.
Cuisine Montoise: a cooking label and mark of authenticity
The label guarantees customers that the dishes are authentic, home-made, of high-quality and using local produce. The Vendée’s cuisine is notable for:
> its creative use of sea and marshland produce,
> its human qualities,
> its reflection of current consumer trends for tradition and local produce,
> its use of premium quality ham.
The Cuisine Montoise label is a guarantee for the lovers of Vendée cuisine and those who enjoy exploring new tastes. It represents a culinary journey between the sea and the land.
(Re)discover traditional mouth-watering local dishes
These are just some of the authentic dishes, combining tradition and modern innovations, that are on offer at restaurants awarded the Cuisine Montoise label.
- Grilled eels with vine shoots,
- frogs' legs in "lét-bèr" sauce,
- rollmop sardines,
- hot oysters with shallots in sorrel butter,
- cuttlefish ratatouille,
- brioche, "fionaïe",
- Challan’s chicken and mogette beans in Vendée cassoulet,
- strawberry "caillebotte", egg with sorrel, etc.
(Re)discover the “maraîchine” local recipes revisited!
Among the 40 local dish recipes on offer, let yourself be surprised by :
- Maraîchines recipes cooked according to tradition: Grilled eels on vine shoots, frog’s legs with parsley, maraîchine rata(stew), gralaïe (mogettes on bread), maraîchine mussels, riverine soup, curds, maraîchin flan, foutimassons.
- The "Fantaisie Gourmande" recipes, revisiting the tradition by the Chefs: A revisited mogettes ham, a mogette cake, smoked eel ravioli, fried margates/cuttlefish with Thai sauce...
- The "On the Go" dishes and discover in our partner’s foodtruck: Fouée au rata de margates, citrus pataÏe (pastry garnished with a pumpkin compote.)
A forgotten vegetable brought up to date: the gray pumpkin
"Péa d'tamarane" is how the Maraîchins call this gray pumpkin of which they are proud.
Residents, producers, chefs, the Tourist Office and the OPCI are working together to reintroduce this vegetable. Available from the autumn on market stalls and in restaurants.
Cuisine Montoise restaurants & their specialities
Salon des desserts - SAINT JEAN DE MONTS
- Maraîchine recipes: Brioche - Maraîchin flan(flan) - Foutimassons(doughnuts)
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Restaurant Chez Bastien - SAINT JEAN DE MONTS
- Maraîchine recipes: Anguilles à la persillade/ (eels with parsley).
- Fantaisie Gourmande: Coulant à la mogette. (cake made with white beans)
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Restaurant La Quich'notte - SAINT JEAN DE MONTS
- Maraîchine recipes: Cuisses de grenouilles façon Quich'notte (frog’s legs Quich’notte style) - Cuisses de grenouilles à la persillade (frog’s legs with parsley)- Anguilles à la persillade(eels with parsley) - Caillebottes au kamok.(Curd with Kamok)
- Fantaisies Gourmandes: Filets de sardines crues marinées à l'huile de basilic (raw sardines marinated in basil oil) - Jambon mogettes revisité (vendean ham and mogette beans revisited).
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Restaurant Le Glajou - LE PERRIER
- Maraîchine recipes: Anguilles grillées sur sarments de vigne (Grilled eels with vine shoots) - Anguilles à la persillade (eels with parsley) - Flan maraîchin (flan)- Cuisses de grenouilles à la persillade (frog’s legs with parsley).
- Fantaisie Gourmande: Rata de margates avec joues de porc au chorizo (cuttlefish stew with pork cheeks and chorizo) .
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Restaurant L'Estran - NOTRE DAME DE MONTS
- Maraîchine recipes: Cuisses de grenouilles à la persillade (frog’s legs with parsley) - Anguilles à la persillade (eels with parsley) - Gralaïe (mogettes on bread).
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Restaurant Le Robinson - SAINT JEAN DE MONTS
- Maraîchine recipes: Anguilles à la persillade (eels with parsley).
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Restaurant le Petit Saint Jean - SAINT JEAN DE MONTS
- Maraîchine recipes: Anguilles à la persillade (eels with parsley) - Cuisses de grenouilles à la persillade (frog’s legs with parsley).
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Restaurant L'Espadon - SAINT JEAN DE MONTS
- Maraîchine recipes: Gralaïe avec effiloché de canard et salicornes (mogettes on bread with shredded duck and samphire).
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Restaurant La Langoust'in - SAINT JEAN DE MONTS
- Maraîchine recipes: Homard rôti accompagné de sa garniture, beurre blanc et beurre citron (Roasted lobster with garnishes, white and lemon butter sauce).
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Restaurant du Golf - SAINT JEAN DE MONTS
- Maraîchine recipes: Tartine de sardines d'Auguste de Croix de Vie (toasted sardines).
- Fantaisies Gourmandes: Poêlée de margates à la sauce thaï (cuttlefish stew with thai sauce) - Sablé au potiron et chocolat(pumpkin and chocolate shortbread).
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Restaurant La Villa - SAINT JEAN DE MONTS
- Maraîchine recipes: Soupe de rivéros (riverine soup) - Rata de margates (cuttle fish stew) - Potiron gris du marais (gray marsh pumpkin) - Flan maraîchin(flan) .
- Fantaisies Gourmandes: Filets de sardines crues marinées à l'huile de basilique (raw sardines marinated in basil oli) - Jambon mogettes revisité (Vendean ham and beans revisited).
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Le Traiteur Soullandais - SOULLANS
- Maraîchine recipes: Cuisses de grenouilles à la persillade (frog’s legs in parsley) - Anguilles à la persillade (eels in parsley) - Mogettes (white beans) - Rata de margates(cuttlefish stew).
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Food truck Le Fouée 'd TRUCK - mobile sur le Pays de Saint Jean de Monts
- On the Go: Fouée au rata de margates (small bread rolls filled with cuttlefish stew) - fouée de brunoise de margates(small bread rolls filled with cuttlefish and brunoise sauce) - Fouée aux rillettes de maquereau (small bread rolls filled with mackerel rillettes) - Le pataïe de citrolles (pastry garnished with a pumpkin compote)
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