GREAT DESTINATIONS ❘ LA VENDÉE
“A NUMBER OF TRADITIONAL RECIPES HANDED DOWN THROUGH THE GENERATIONS HAVE BEEN ENTRUSTED TO LOCAL CHEFS”
he knew he had the right combination to create a rather special collection of wines.
From top to bottom: La Plage des Dames on the
eastern, mainland-facing, coast of l’Île de Noirmoutier; freshly caught prawns; Éric and Petra Sage, passionate winemaking pioneers of La Véndée
“It was always very important to me to create wines with personality,” explains Eric. “I was looking for a good terroir. It could have been anywhere in France. The appellation was not important to me.” The couple are trying to work with their 15-hectare vineyard in a responsible way, endeavouring to understand the delicate balance of the ecosystem that allows their vines to thrive here. They are keen to preserve this particular terroir, where the vines are deeply rooted in a rocky terrain of shale, granite and quartz, which brings real character to the wines, and where the vines also benefi t from the clean, fresh air swept in from the sea.
Their holistic approach to winemaking has seen them develop a loyal following for their wines. Éric and Petra have defi ed expectations in their successes, while creating a quality of wine previously unthought of in this part of France.
The couple are always keen to share the story of their journey, and during the summer months offer horse-drawn carriage rides around their picturesque vineyards, with their sea views, courtesy of their magnifi cent endangered Trait mulassier Poitevin horse Bolero.
PRESERVING LOCAL RECIPES Frogs’ legs, eels and caillebotte are just three of the local delicacies in this corner of Vendée that local chefs and food producers are working hard to preserve for generations to come. Working under the banner of La Cuisine Montoise, a number of traditional recipes handed down through the generations have been entrusted to local chefs to ensure these local specialities don’t disappear from the region. You can sample some of these fi ercely guarded family recipes thanks to the efforts of the tireless chefs in the kitchen of the clubhouse at the Saint-Jean-de- Monts golf club. Here at the club you can enjoy gaufres aux salicornes (samphire waffl es), fi let de canard (duck breast) and sablés au chocolat (a particular kind of chocolate biscuit) while enjoying the views out over a links golf course that draws in golfers from across the country.
Local recipes are also on the menu at La Quich’notte, a restaurant in a beautiful thatched bourrine dating back to 1903. It has been run by David and Kathleen Rousseau since 2010, and the husband and wife team have built a real name for themselves by offering locally sourced specialities, drawing on the recipes of the people who lived and worked in the marshlands. Expect eels and frogs legs, as well as beef fi llet and duck confi t and sea bream.
A DIVERSE ECOSYSTEM The dunes along the coastline at Saint-Jean-de-Monts support a diverse ecosystem and provide a fascinating environment to explore. Revealing just what the natural world has hidden in plain sight is the pioneering Biotopia at Notre-Dame-de-Monts. Split between a 250 square metre indoor interactive learning zone and 40 hectares of Vendée coastline, this environmental centre combines virtual reality with the great outdoors to show visitors the vast
❯❯ 38 ❘ FRANCE TODAY Apr/May 2020
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