We wouldn’t go quite as far as to say that you’ll choose your next Sandaya campsite in function of the gastronomy of its region but... as everyone knows, something delicious on the plate adds extra pleasure to the holiday! So follow us for a little tour of France and its most mouth-watering flavours. Discover the best regional specialities, both sweet and savoury, when staying at our Sandaya campsites.
Île-de-France
Without question it was in Île-de-France that some of the culinary traditions best known outside of France were born: croissants, macarons and, of course, the famous baguette. And if the region’s most popular specialities are mostly sweet, it’s because at Versailles, they knew just how to attract the best pastry chefs! So, don’t miss a chance to sample the renowned Paris-Brest with its rich praline cream, an Opéra with its chocolate ganache or those gorgeous little chouquettes, mini choux buns that make a perfect breakfast treat when camping with Sandaya!
Normandy
Land of lush green pastures, Normandy is the French region for the production of cow’s milk and 3 of the most noble cookery ingredients: cream, butter and cheese! And it’s also the land that provides all you need for a delicious escalope à la Normande with its mushroom and cider sauce. As for the sea, the delights offered by the English Channel are to be found on every restaurant menu: mussels, oysters, prawns, scallops... But leave room to end your meal with a slice of apple tart, it’ll be the best you’ve ever tasted!
Brittany
The folk of Brittany have long since learned that there’s nothing better than a good meal to forget the vagaries of the weather! And no Celtic spread is complete without the famous local butter, used without restraint in their most mouth-watering recipes: far, that uniquely Breton flan; kouign-amann, a rich buttery cake; palet biscuits… And since they love doing things a little bit differently, they’ve even added salt to the butter! Which someone then had the bright idea of turning into the salt butter caramel you’re certain to enjoy at some point, whether in the form of toffees or spread on the justly famous Breton pancakes. And to wash it all down? What better than a traditional “bolée” of cider, after a glass of chouchen as an aperitif!
Pays de la Loire
If you’re looking to eat a varied and well-balanced menu, then a stay in the Pays de la Loire is exactly what you need! The diversity of its landscapes, between ocean, countryside and valleys, has given birth to a multitude of culinary delights. On the coast, seafood and shellfish are the highlight of every restaurant menu. In Guérande, it’s the famous salt, 100% natural of course, that will give the perfect lift to all your dishes, whilst along the Loire, poultry, freshwater fish and vegetables fresh from the many market gardens invite you for a right royal feast! Finally, in the Vendée, don’t leave one of our campsites without having tasted the local brioche. Melt-in-the-mouth delicious!
Centre-Val de Loire
The Centre-Val de Loire region is without doubt the one that counts the highest number of culinary specialities. If the main attraction in the region is its prestigious châteaux, with Chambord as the jewel in its crown, it’s also an area where you’ll eat like royalty. During your camping stay, don’t hesitate to order Tours rillettes, Berry lentils or Chartres pâté. And dessert is always a treat, whether sweet or savoury: there’s a whole range of different goat cheeses, all equally delicious, and the famous tarte Tatin is to die for!
Auvergne-Rhône-Alpes
Who could possibly imagine a stay in Auvergne without tasting one of its innumerable PDO cheeses? Fourme d’Ambert, Bleu d’Auvergne, Saint-Nectaire, Cantal or Salers, prepare to be spoilt for choice! With so many varieties, it’s no wonder that cheese is a staple ingredient in some of the region’s most emblematic recipes. Richly delicious and totally irresistible, why not try an aligot or a truffade, made with potatoes and lots of cheese they’re unbeatable after a long day’s hiking. Another of the region’s specialities, the green Puy lentil accompanies any of the other dishes to perfection. And to give your digestion a little helping hand, what better than a refreshing Vichy pastille!
And that’s not all! It isn’t possible to talk about cheese in the Auvergne-Rhône-Alpes region without mentioning the specialities of the Haute-Savoie: tartiflette, and its alternative version prepared with crozets pasta, the “croziflette”, raclette and fondue savoyarde are all a hit with gourmets in France and around the world!
Aquitaine
The largest region in France has culinary treasures enough to share! At least as many as it has varied landscapes to explore, and the flavour of your experience, in every sense of the word, will be very different depending on where you stay in Aquitaine. In the Landes, you’ll be revelling in foie gras and duck confit followed by a pastis landais for dessert. In the Gironde, you’ll need to make room on the table for the wines of the Médoc and cannelés from Bordeaux. But if you’re in the Dordogne then it’s the illustrious truffle that will add its aristocratic touch to your dishes. So, as you’ve no doubt already realised, a holiday in Aquitaine means gastronomy at its most glorious!
Occitanie
The coast of Occitanie is particularly appreciated by holidaymakers for its endless beaches bathed by the Mediterranean Sea, the perfect spot to relax from April onwards. It’s also where you’ll find the majority of the region’s specialities: wild rice and bull stew in the Camargue, oysters from the Étang de Thau, spicy tielles from Sète, anchovies from Collioure... and not forgetting the thousand and one varieties of fish to grill on the barbecue! Move further inland and you’ll discover the delicious pélardon goat cheese, or the emblematic Cévennes onion.
Provence-Alpes-Côte-d’Azur
The Provence-Alpes-Côte d’Azur region is a sun-kissed paradise for fruit and vegetables, of which the most emblematic has to be the olive. Its aromatic oil is used to season most dishes, both hot and cold. But all its sunny summer vegetables are to be found in the specialities of Provence: ratatouille, pissaladière with onions and anchovies, pistou soup rich with basil and garlic... or, for an appetizer before your main course, how about thickly sliced bread with tapenade, a delicious olive spread. And for a sweet note to end, try the unique calissons from Aix or the cream-filled brioche of a tarte Tropézienne!
Corsica
The Island of Beauty is a paradise for food lovers. From the north to the south, Corsican specialities create a festival of flavours and you will want to do just one thing: taste absolutely everything!
Corsican cold meats are just like the region: authentic and with plenty of character! Lonzu, coppa, figatellu, panzetta, and many more, all exotic names that will make your mouth water! Another Corsican speciality: the traditional cheese! It comes in all shapes and sizes, but brocciu, a sort of fresh cheese used to make fiadone, is the best known.
When it comes to fruit and vegetables, the Island of Beauty’s star products are small... but delicious! Clementines, lemons, hazelnuts and chestnuts can be found in many forms: jams, tarts and spreads, and even in cosmetics manufactured on the island!
Feel inspired...
