Destination Pornic: succumb to local produce
Local produce in Pornic - Gastronomy - Pays de la Loire
Local produce is part of the richness of every region. Pornic has the chance to delight the taste buds with both sweet and savoury dishes, accompanied by a few local drinks. Seafood products (mussels, oysters, fish) are often featured on the best tables in Loire-Atlantique. And inland, the Curé nantais and the galette Saint Michel are flagship products that you'll be delighted to take home as a souvenir of your stay in Pays de la Loire. And why not take along some salt, spirulina and strawberries from Pornic?
Salt from the Bourgneuf Bay saltworks
Did you know that long before Guérande, salt was produced in the Bourgneuf Bay saltworks? This was Europe's largest salt-producing area from the Middle Ages to the 16th century. Today, three salt workers operate a dozen salt pans in Villeneuve-en-Retz and Moutiers-en-Retz. You can discover this white gold of Pays de Retz on guided tours led by a salt worker. And what a pleasure it is to leave with your own little packet of salt after discovering the secret of its manufacture!
At Salorge de Millacyou're sure to find what you're looking for in the many declinations of fleur de sel or coarse salt on offer: fleur de sel with thyme, fleur de sel with basil, fleur de sel with paprika, fleur de sel with spices, fleur de sel with fennel, fleur de sel with celery..., coarse salt with seaweed, ground grey salt or mother-of-pearl salt.
La Fraiseraie, Pornic's red fruit paradise
For over 40 years, La Fraiseraie has become a kingdom for strawberry lovers of all kinds! With its commitment to healthy eating and its preservative-, color- and aroma-free products, this family-run business offers a gourmet break that can be enjoyed in a variety of ways: go strawberry picking from May to August, enjoy one of its famous sorbets on the Pornic harbor, buy a few jars of jam or fruit jellies to enjoy back home.
La Fraiseraie is a Pornic institution not to be missed, and a must for all families visiting the Loire-Atlantique region.
La Plainaise and its Bouchot mussels
Mussels are one of the favorite dishes of seaside vacationers. And what a pleasure it is to be able to taste the mussels produced just a stone's throw from your stay in Pornic and the surrounding area. Did you know that Pornic produces almost 50% of the region's mussels? You'll be delighted to take part in a mussel festival in the summer, and share this simple dish with family and friends, with its infinite range of sauces. To find out more about mussel farming, visit the shellfish-growing area of La Plaine-sur-Mer and take part in one of the guided tours of the SAS Baudet.
The galette Saint Michel
The galette Saint Michel was invented in 1905 by Joseph Grellier, head pastry chef at Saint Michel-Chef-Chef. Melt-in-the-mouth, golden-brown and with a salty-butter taste, this now world-renowned galette is available in over 200 references of cookies and cakes, which can be purchased directly from his boutique L'Atelier Saint Michel. Why not take home a box of these sweet treats for your loved ones? Just next door, indulge yourself in one of the St Michel Café's cosy armchairs.
Tip: while you're savoring one of the house specialties, you can visit a film recounting the epic story of the Saint Michel galette.
Le Curé nantais
Fancy a bit of cheese? Visit La fromagée Jean-Yves Bordier in Pornic for a tour of the workshop where Curé nantais, a whole cow's milk cheese, is made (reservation required). The cheese dairy remained in St Julien-de-Concelles for 4 generations, and from competitions to medals, Curé Nantais became one of the jewels in the crown of Nantes gastronomy. Today, it is produced in Pornic from milked milk from six Pays de Retz farms.
Of course, you can buy a Curé nantais on site, and other delicious cheeses in the cheese cellar (complemented by a few good bottles from the wine cellar, also in the store). Would you prefer a Curé nantais with seaweed, herbs and pepper, smoked with beechwood shavings...or plain?
Gastronomic bonus: awarded two stars by the Michelin Guide chef Mathieu Guibert offers a subtle cuisine that gives pride of place to iodized flavors and the rich terroir of the Pays de Retz.
