Local agriculture
Agriculture is of predominant importance in Yvelines, which boasts some 150 livestock farms. Along with Val-d'Oise, Yvelines is one of the Ile-de-France departments with the largest number of sheep and cattle farms. In addition, there are poultry and equine farms. Today, many of these products are oriented towards quality. One example is the famous Houdan poultry, renowned for the finesse of its meat. Although an ordinary breed, it has been awarded the Indication Géographique Protégée (protected geographical indication) label and has won numerous awards. Often destined for the finest tables and amateur breeders, it is relatively easy to obtain. In fact, it can be enjoyed in its home town as a hot pâté.
Fairs and markets
Whether cultural or gourmet, the Yvelines region hosts a number of fairs and exhibitions throughout the year. In the gourmet category, there's the Meulan Cheese Festival and the famous Foire à la brocante et aux jambons. On the cultural side, there's the Saint-Simon Medieval Fair, the Mantes Medieval Fair and its onion fair, and the Saint-Germain-en-Laye European Market, which showcases the traditions and folklore of our EU neighbors. The "pari fermier" in the gardens of the Château de Rambouillet also takes place every year at the Bergerie nationale, offering farm-based activities. You can also pick your own fruit and vegetables directly from the farm at a number of Yvelines farms: Ferme du Logis in Jumeauville, Ferme de Viltain in Jouy-en-Josas, and Ferme de Gally in Saint-Cyr-l'Ecole, with its orchard and vegetable garden. Depending on the season, you'll be able to put together baskets filled with local produce. As you can see, there's no shortage of local produce.
A starry dream
At the time of writing, at the end of 2023, the Yvelines region boasts no fewer than 6 Michelin-starred restaurants. Three of them are in the heart of the royal city of Versailles: Le Grand Contrôle, by chef Alain Ducasse; Le Trianon, by the famous Gordon Ramsay; and La Table du 11, by chef Jean-Baptiste Lavergne-Morazzani. The others are Panoramique du Domaine de la Corniche, in Rolleboise; Numéro 3, in Le Tremblay-sur-Mauldre; and Le Village, in Marly-Le-Roi. The 7th lost star belonged to Table des Blots de Dampierre, which has been closed since its owners retired: but keep an eye on it since it was taken over by chef Elisabeth Passédat. Last but not least, La Ruche du Domaine des Bruyères in Gambais was awarded a green star.
Local products
Béarnaise sauce
Contrary to popular belief, béarnaise sauce actually originated in Saint-Germain-en-Laye. Created in 1837, it's the result of a culinary error by chef Collinet, then officiating at the Pavillon Henri IV restaurant. This unwitting genius made up for a botched shallot reduction by adding an egg yolk to achieve the desired emulsion. In response to questions from delighted customers, he improvised the name "sauce béarnaise", inspired by the bust of Henri IV in the restaurant's dining room - the monarch was originally from Béarn. Since then, this warm emulsion made from whipped egg yolks, clarified butter, shallots, tarragon and chervil has become part of France's culinary heritage. It's not always easy to prepare, but when it's right, it quickly becomes a must-have that's hard to do without.
Dubarry soup
Named after Louis XV's last mistress, the gourmet Madame du Barry, it was invented by her cook Louis Signot. It's made with onions, white leeks, cauliflower and cream. An emblem of French gastronomy, it can be eaten as an appetizer or served hot or cold.
Paris-Brest
Here again, the name is misleading, as this pastry made from choux pastry filled with praline cream doesn't originate from Brittany or Paris... but from Yvelines! After all, the département is located on the axes linking the two regions. The Paris-Brest was created here in 1910 by Louis Durand, a pastry chef from Maisons-Laffitte, as a tribute to the eponymous cycle race. Characterized by its bicycle-wheel shape, it quickly entered the pantheon of classic French desserts. Never out of fashion, it is the darling of great pastry chefs, who sometimes reinterpret it in their own way. To be enjoyed without moderation!
