Olivier Poels 5:40 p.m., January 02, 2022

This little white bean is one of the great specialties of the Vendée.

The mogette, also known as ingot, was brought from Mexico by the Spanish conquistadors in the 16th century.

Some seeds are offered to Pope Clement VII, who sees in this an interesting solution to fight against famines.

The Pope instructs his gardeners to develop their culture which starts in Italy and Spain.

Little by little the bean goes up, settles in the southwest (it will give birth to the famous cassoulet).

Here it is a few decades later in Vendée where the climate suits it perfectly.

The mogette then becomes a staple of local gastronomy with an IGP in 2010. Its name comes from monjito, "little monk" in Provencal, because its shape and color evoke a monk who prays.

This starch has many advantages for it: vitamins, proteins, magnesium, it is highly recommendable.

It is harvested fresh from the end of August, then semi-dry (50% humidity) or dry for longer storage (800 hectares today in Vendée).

The mogettes cream recipe:

Ingredients :

- 300 gr of cooked mogettes


- 1 squeeze of lemon


- 1 tsp of cumin


- 1 tbsp of heavy cream


- Salt / pepper


Mix the mogettes with all the ingredients and serve with toast