Gastronomie Angevine

The douceur angevine, that is to say the sweet way of life described by the French poet Du Bellay, can also be found in the local cooking made by Michel and Geraldine.

The river Loire is quite near and will enable you to taste fish such as pike, eels, lampern, salmon, shad or zander, traditionnally eaten with a "beurre blanc", a sauce made with butter, white wine and shallots.

You will also enjoy desserts made with Cointreau d’Angers such as Nougats and home made Soufflés and the delicate "Crémet d’Anjou", a dessert made with cottage cheese and cream and fruits from Les Bouchets.

The "pâté aux prunes", a pie made with plums will be offered during the season.

All these dishes, of course, can’t go without the local wines, from the sweet white wines "Côteaux du Layon" to the red Anjou. et l’Aubance.