Culinary inspiration booklet

The Carnet d’inspirations culinaires de La Baule-Presqu’île de Guérande is a real reference tool for you, the professionals of gastronomy and good eating in our region! It’s aimed at anyone looking to enhance their culinary offering by showcasing the local produce and gastronomic traditions of our peninsula.

More than just a guide, it’s an invitation to make quality products part of your daily routine, to offer authentic experiences and to strengthen the gastronomic identity of our region, by drawing on its local resources.

From the famous Fleur de sel de Guérande to the Kercabellec oysters, not forgetting the vegetables and herbs grown on the peninsula, each page offers original tips and advice to help you incorporate these products into your future culinary creations!

The DNA of the peninsula is based on its historic link withthe harvesting and trading of salt. The salt works are a strong marker of identity, where salt workers perpetuate a unique know-how. This culture of water is also found in the harbours, where fishermen and maritime traditions are alive and well.

Local gastronomy celebrates fresh, authentic produce: Bouchot mussels from Pénestin, oysters from Pen-Bé, fresh fish, seasonal vegetables, Brière meats and local cheeses. All enhanced by Guérande salt and fleur de sel, accompanied by a glass of white wine from the nearby vineyards. Biscuits, toffees and home-made confectionery round off these simple pleasures.

Between beaches, salt marshes and the Brière marshes, the region reveals a landscape shaped by water and a heritage at the crossroads of Brittany and the Loire. A strong identity, nurtured by its traditions, flavours and expertise – an authentic region looking to the future.