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Restaurant realizes a Vendée cuisine which values the products of the soil.
The dining room clearly displays the speciality of this restaurant, which has its roots in the Vendée cuisine of our ancestors: the famous terracotta mogette pots hang from the ceiling. Another highlight: the terrace. The most Vendéen of restaurants makes the most of local produce, using the terracotta pot as a support: the result is a stew like the Goret-Mogettes, whose special feature is that it is topped with a crown of bread or brioche for steaming.
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Opening time and information on LES P’TITS VENTRES DE TERRE
Open all year round. Monday to Friday lunch and dinner; Saturday evening. Reservation recommended. Menu: about 29 €. Terrace.
Owner's Message
A land of measure, with its gentle relief, welcoming coastline and temperate climate, the Vendée seems to have taken from its neighboring regions what was most reasonable. The Vendée is part and parcel of Brittany, Anjou, Poitou and Saintonge, taking on their main qualities. Here, gastronomy is also measured, harmonious and balanced: no clashes of flavors or exaggerated spices, but just the right amount of aromatics to excite the taste buds while respecting the scents and tastes of the products. A generous, gourmet cuisine, thanks to the quality and diversity of local produce, including ducks from Challans, eels from the marshes, game from the bocage, shellfish and fish from the islands and the two hundred kilometers of coastline, early vegetables and fruit: vendée's cuisine is full of charm, and should be accompanied by the wines of the Fiefs vendéens of Brem-sur-Mer, Mareuil, Pissotte and Vix, which are not well known but elegant: fresh, light whites, typical rosés, fruity, easy-drinking reds. And then there's the delicious goat's cheese, excellent charcuterie and a host of fine delicacies to savour, take away and give as gifts...
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The Chef: Lionnel Guilbaud
For many years, Lionnel Guilbaud, who worked in the kitchens of the Plaza Athénée in Paris for ten years before discovering the Auberge du Parc in Saint-Vincent-Sterlanges in the Vendée region, has been developing his idea of P'tits Ventres de terre. "Small, pot-bellied, glazed earthenware pots, direct descendants of the pot de mogettes, that our grandmothers used to simmer by the fireplace"
The chef will continue to develop his concept, with a menu whose values of "tradition, evolution, adaptation" are even displayed on the placemats. Always relying on local seasonal produce, the restaurateur magnifies mogette, bonnotte, cockles and clams from Noirmoutier, mussels from Aiguillon... and ham from Vendée.
These are dishes he'll be offering in three ways: his P85s (prefou vendéens revisited) "with their burger-like appearance. Ideal for a snack with friends"; the unmissable P'tits ventre de terre, "goret-mogette simmered for several hours over a low heat"; and the timeless briocheservie, "with ice cream and topped with salted butter caramel". And for children, a "Harry pot de terre" menu.
Members' reviews on LES P’TITS VENTRES DE TERRE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Cuisine et présentation originales et surtout, nous sous sommes régalés.
Serveuse affable.
Nous recommandons cet établissement.
Un nouveau local, beaucoup plus grand était en cours de finition à quelques numéros, toujours face à la gare. Il doit être ouvert maintenant.
Ne pas manquer les mojettes.