Taste our local products in the restaurants of the Vendée bocage!
The Vendée bocage is teeming with talents who love their territory and know how to showcase it. Discover local products and local producers!
Restaurants
O'TACOS
PIZZA DISTRIBUTOR – LE MARITOU
RESTAURANT LE RELAIS FLEURI
THE CLOVER
RESTAURANT-TY KAZ KRÉOL
THE BEAUTY OF THE FOOL
LA CAILLEBOTTE PIZZA DISTRIBUTOR
POUPET'S HOSTEL
Short circuit
Knowing the products of the Vendée region is good, but tasting them is even better at the table of the restaurants of the Vendée bocage! We met two restaurateurs during our photo report using 100% local products.
The 3 Pillars
Fabrice and David work in the kitchen to pass on their passion for cooking. Stephan, the team's server and sommelier welcomes you to the restaurant and advises you on the dishes according to your tastes and on the wines. The 3 Piliers restaurant in Boupère offers you revisited regional cuisine, tasty and above all generous, highlighting fresh and local products. They have gradually forged a strong partnership with producers. They source 95% of local products and local artisans: Tristan Esnault for cutlery, Adélaïde Richard for pottery and Alexandre Lamotte, painter.
Les 3 Piliers is an institution in Le Boupère, it is the 4th generation of restaurateurs with David. The 3 Piliers are 3 friends who wish to perpetuate their values, who love the bocage, the garden. The building is a former coaching inn, with an interior courtyard in exposed stone sheltering a century-old wisteria and a terrace for your sunny meals. They express their creativity in their dishes with carte blanche.
The 3 Piliers had fun for our photo report by revisiting traditional Vendée products by diverting them from their initial dish.
- Mogette revisited as a starter, vegetable salad accompanied by a Vendée ham mousse. Bowls and ceramics from Adelaide, the ceramist of Le Boupère
- Mogette revisited for dessert: tart with mogette syrup, candied mogettes and seasonal strawberries.
- The Vendée brioche is available as an accompaniment to a meat dish, the brioche hides a potato inside: it's a surprise brioche!
- The 3 Piliers restaurant gets its supplies from Elodie Texier “Au Coeur des Plantes” in Saint-Michel-Mont-Mercure with fresh flowers, to flavor their dishes with nasturtiums, mallow, passionflower… on Biftruck poultry, it's beautiful and very good!
Mount Bagel
Lætitia and Noël Tellier have settled in Saint-Michel-Mont-Mercure (Sèvremont), a stone's throw from Puy du Fou and are surfing on fast but quality food by offering an originality: bagels made from fresh Vendée products. Coming from the world of gastronomy and luxury hotels, they offer an alternative to the traditional buttered ham.
The Mont Bagel Tradition is a sandwich made with fresh cheese, Vendée ham, farmhouse tome, salad, cucumber... Something to make your mouth water!
