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Around the table in Anjou!

Every region has its own culinary specialities, and Anjou certainly has many of them…. The good life is a way of life here! From the mushrooms of the Saumur caves to quernons d’ardoise confectionery, fouée (or fouace) bread and crémet desserts, from galipette mushrooms to Gouline pie... let’s eat!

Fouée: from the 16th century to the present day!

At the time, they were thrown into the bread oven to test its temperature... this was back in the middle of the 16th century. Rabelais gave the recipe in Gargantua in the 16th century: “Made of fine wheat flour mixed with good egg yolks and butter, saffron, spices and water”. Today, it's an amenable dish which goes with almost everything depending on your mood: mushrooms, rillettes, cheese, meat, etc. 

Crémet d’Anjou: still the star of desserts!

For 300 years, crémet d’Anjou has always graced the region’s tables. Whipped cream, whipped egg whites and a little sugar... it's simple! Not a cheese, but more than a dairy dish, this very frothy dessert formerly sold on Angers street corners by street vendors and other dairymen can hold its own against any other dessert! The crémet is Anjou at its sweetest!

The galipette d’Anjou: pirouette galipette!

This (white or brown) mushroom earned its nickname because of its big “head”: the weight of its very large cap ends up twisting its stem which breaks... and it tumbles over! The galipette d’Anjou performs its antics in the mushroom beds of the Saumur region, where it is eaten grilled and stuffed with rillettes potted meat or snail butter... You could imagine it also being eaten with the famous fouées... Enjoying fouaces and galipettes in a troglodyte cave... what a great idea!

The Gouline: authentic Anjou!

Voted the emblematic dish of the Anjou region, the Gouline is a generous pie which combines all the flavours of the region:  angevin tomme cheese, button mushrooms, PGI “banana” shallots, rillauds (pork belly) and Chenin wine. In the local dialect, its name refers to the face of a small child. Does that make sense?! So a delicious, warm-hearted dish that you can enjoy in the company of family or friends!

The Quernon d’ardoise...or the blue mines and slate!

The quintessential Angers sweet treat, which pays homage to the quarrymen of the slate mines. Created in 1966 by René Maillot, the confectionery is a mixture of almond nougatine and caramelised hazelnuts covered in fine chocolate, shaded blue like the rooftops of Anjou thanks to a clever fruit and vegetable powder guaranteed to be free of colorants ... And there you have it!