Vendée Mogettes with Ham
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In LaBouffe, I always come back to what nourishes me without making life complicated. I have no desire to play a character at the table, and I find that genuine sense of relief in straightforward recipes—the ones with flavour, time, and a kind of loyalty. Vendée mogettes with ham, in the Pays de la Loire, speak to me in exactly that way: cuisine that is simple in appearance, yet warm, rooted and balanced. I love them because they mirror the rhythm of my life, between trains, photographs I take along the way, and newspapers I keep as useful records. I can start this recipe before sorting things out, reading or setting off again, and I already know it will fill the kitchen with a gentle, reassuring aroma. I first soak the Vendée mogettes overnight, then rinse them and cook them in a large saucepan with an onion studded with a clove, a carrot, a garlic clove, a bouquet garni, and enough cold water to cover them generously. I let them simmer gently, without any harshness, because this pulse likes patience. When the mogettes begin to turn tender, I add a good piece of Vendée ham or a ham hock, then continue cooking until everything is tender, fragrant and almost creamy. I season sparingly with salt, since the ham already brings its own presence, and finish with a little pepper. I serve it piping hot, with a slice of country bread, and find exactly what I expect from a true regional recipe: an honest, generous dish, typical of the Vendée and, more broadly, of the Pays de la Loire, where cooking knows how to remain simple without ever becoming bland.
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Where: Pays de la Loire