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gâche vendéenne

a rich brioche

Gâche de Vendée.

It melts in the mouth, the rich IGP-designated gâche vendéenne, made with plenty of butter and crème fraîche to create the densest, creamiest brioche of them all. The recipe goes back to the Middle Ages, but that’s about the only sure thing about it: gâche is an old word for gâteau.

There is also a gâche de Normandie, an ancient kind of brioche shaped like a loaf of bread.

AOPs and some others


Pays de la Loire

Text © Dana Facaros

Image by DC