This elegant dish showcases the region's prized white asparagus. Peel 1 kg of fresh white asparagus with a vegetable peeler, then simmer for 10 to 15 minutes in a large pot of salted boiling water until tender. In a separate pan, melt 30 g of salted butter over medium heat until it turns a rich hazelnut color (beurre noisette), then stir in 20 cl of heavy cream. Simmer gently for a few minutes. Serve the hot asparagus with this velvety sauce—a simple yet sublime classic from Nantes kitchens.
A hearty Sunday staple from the Sarthe region, blending Loué chicken and rabbit. Brown 700 g of Loué chicken breast pieces in a little oil, then add 120 g of deboned rabbit cut into pieces. Stir in 150 g sliced button mushrooms and 100 g diced ham stock. Cook for 15 minutes, then reserve the meats. Deglaze with 250 ml of dry white wine (Jasnières), reducing to 3/4. Add 1/4 liter of veal stock, reduce further, then incorporate 20 cl fresh cream. Season with salt and pepper, simmer briefly, and serve with steamed carrots and green cabbage.
Known as fion, this cherished Vendée dessert features a unique steamed pastry. For the dough, sift 350 g flour into a bowl, form a well, and add 1 egg, 10 cl cream, 50 g diced salted butter, 30 g powdered sugar, and a little water. Knead into a smooth dough, roll out, and line a high-sided mold. Submerge the mold in boiling water for 5 minutes, then rest overnight. For the custard, boil 1 liter milk with 1 vanilla pod and 1 cinnamon stick. Whisk 5 eggs with 120 g caster sugar, strain in the hot milk, pour over the dough, and bake at 180°C for 1 hour. Enjoy chilled.
