Local flavours | La Baule-Guérande

Panorama taste

La Baule-Presqu’île de Guérande is renowned for its authentic and generous cuisine, directly linked to the land and sea. The markets are bursting with fresh produce: mussels from Pénestin, oysters from Pen-Bé, freshly caught fish, seasonal vegetables, meat from Brière and local cheeses.

And let’s not forget the Guérande salt, which comes in subtle touches and offers us authentic panoramic views from its production sites! Galettes and crêpes, and other sweet treats inspired by nearby Brittany complete the menu! Between the beaches, the salt marshes and the Brière marshes, the area offers a unique setting for discovering quality local produce, witness to know-how handed down from generation to generation.

Guérande salt plants and algae

Guérandesalt , 100% natural and unrefined, concentrates all the riches of the sea. Its unique taste and incomparable texture make coarse salt, plain salt or salt with herbs a must in the kitchen. Flower of salt, harvested delicately from the surface of the marshes by the salt workers, has a subtle, slightly flowery fragrance that enhances meat, fish and foie gras, and is a must-have for lovers of good food.

Around the marshes, plants with original flavours also grow, such as glasswort, crunchy and iodised. It can be cooked like green beans, steamed or browned, and can also be preserved as a condiment, adding a fresh, salty touch to dishes.

Seaweed from Le Croisic adds another dimension to the marine flavours of the Presqu’île. Green, red or brown, they are all edible and offer a surprising range of tastes, from iodine-scented to full-bodied. Long reserved for Japanese cuisine, they are now a firm favourite with chefs and food lovers in France, who include them in soups, salads and ready meals to take advantage of their rich nutritional content and unique flavour.

Bouchot mussels de pénestin

Between the Pointe du Halguen and the Bay of Pont-Mahé, the Pénestin coast is home to a unique know-how: the production of bouchot mussels. These shellfish, bred on wooden stakes driven into the sand, benefit from the pure, nutrient-rich waters of the Vilaine estuary. Their fleshy, orange-yellow flesh and delicately iodised flavour make them an exceptional product, recognised as a Remarkable Site of Taste in 2013 and listed as Intangible Cultural Heritage in 2020.

Harvesting takes place from July to December, the ideal time to sample fresh mussels in restaurants or at local markets. At low tide, the rows of bouchots can be seen, bearing witness to the mussel-farming tradition that has shaped the landscape and economy of Pénestin since the XIXᵉ century.

Whether marinated, in vinaigrette or stuffed, bouchot mussels can be savoured to your heart’s content. The Confrérie des Bouchoteurs ensures that this local pride is perpetuated, particularly through its rillettes and mussel soup, available all year round. A real concentrate of local produce and the sea, a living symbol of the taste of the Presqu’île.

From the sea on the plate

In La Turballe, the sea is a story of passion and tradition. The port has built its reputation on fishing for blue fish – sardines, mackerel, anchovies and tuna– the iodised and nutritious symbols of the Guérande Peninsula. La Turballe’s sardines, fished from spring to autumn, have made a major contribution to the development of the port and are now eaten grilled, smoked, filleted or in soup in local restaurants and markets. Anchovies, marinated in oil, are a delicious accompaniment to aperitifs or served with hot potatoes, revealing all their finesse and delicately salty flavour.

Just a few kilometres away, Le Croisic is renowned for its langoustines, whose delicate, full-bodied flesh is reminiscent of lobster. Caught from April to September, the freshness and refined flavour of the Le Croisic langoustine make it a real treasure from the sea that can be found on every table on the Presqu’île. A living culinary heritage, in the image of this coast where the sea sets the pace of life and the plate.

Lovers of good food

Welcome to our series of portraits of “Lovers of good food”. Meet the men and women who bring out the region’s flavour and authenticity.

Between strawberry fields and orchards

Strawberries are one of the must-have products of the Guérande peninsula. Thanks to the oceanic climate, they are harvested when fully ripe in spring and early summer, then sold in a short circuit on our market stalls, to guarantee freshness and flavour. Produced in La Baule in particular, they can also be picked directly from the grower’s premises: a simple and convivial way to enjoy them, much appreciated by children… and adults!

Inland, the orchards offer autumn fruits such as apples and pears, transformed into delicious home-made juices, to be enjoyed all year round!

Choosing fruit near you means supporting the expertise of local producers, encouraging local farming and discovering the richness of the La Baule-Presqu’île de Guérande region.

Pile of ripe strawberries on a table — ©Strawberries La Baule-Presqu'île de Guérande|Freepik

Basket of apples and pears — ©Orchards La Baule-Presqu'île de Guérande|Freepik

Layered chocolate squares and icing sugar — ©Fondants chcolat La Baule-Presqu'île de Guérande

Chocolate fondant

Chocolate has a special place on the Guérande peninsula. Behind the gourmet shop windows, the local chocolate-makers perpetuate their traditional know-how, using carefully-crafted recipes and carefully-selected ingredients. Their seasonal creations tell the same story: that of taste and homemade chocolate.

It’s impossible to talk about chocolate without mentioning the fondant cake from La Baule. This emblematic speciality, born in La Baule, seduces with its generous texture and perfectly mastered balance. You can enjoy it as a snack, or you can share it… or not!

Choosing these local sweets means supporting passionate craftsmen, promoting local production and discovering another facet of the gourmet region of La Baule-Presqu’île de Guérande.