Top 10 culinary specialities in Angers

Angers has twice been voted the best city in which to live, and understandably so. As well as being a very attractive city for students, the town in Maine-et-Loire (49) is a real gem. The charm of this city can be represented by La Maine, which divides Angers into two parts. The distinctive style of the old town and the old Saint-Jean hospital will take you back several centuries!

A trip to Angers wouldn’t be complete without sampling the local specialities! There are a huge number of traditions. Cheeses, mushrooms, desserts, meats, wines, liqueurs, Angers has something for everyone!

1- Galipettes d’Anjou

This original name is given to a variety of mushrooms typical of the Anjou region. They closely resemble button mushrooms, but are much larger. In restaurants, you’ll find stuffed galipettes d’Anjou on the menu. The filling contains shallots, crème fraîche, salt, butter and parsley. This dish can be enjoyed as an appetiser, side dish or starter. A red wine is a welcome accompaniment. The name galipette d’Anjou comes from the fact that when these mushrooms grow, they become heavy and break away from the ground to roll.

2- Cul de veau à l’angevine

Despite its misleading name, this recipe is sure to make many mouths water. The cul de veau is a thick, yet very tender, piece of meat between the thigh and the lumbar region. It is a meat of the highest quality. This dish is prepared with a bouquet garni, onions, carrots, pork rind, crème fraîche and dry white Anjou wine. It is a very popular dish in the region and much appreciated by the locals.

3- Les bottereaux

Let’s move on to the sweet stuff. Those with a sweet tooth will no doubt jump at the chance. Perhaps the name “botteraux” doesn’t ring a bell, but I’m sure you’ve eaten them before. A clue? Mardi Gras. If you still have no idea, bottereaux are called different things depending on the region. We call them “bugnes”, “merveilles” or “roussettes”. These little doughnuts made from sugar, eggs, flour, butter and orange blossom (or rum) are a culinary orgasm.

4- Slate Quernons

Food lovers beware! Quernons d’ardoises are an integral part of the intangible heritage of the Anjou region. Pieces of nougatine caramelised with almonds, all coated in blue chocolate – who wouldn’t want to try them? René Maillot, the creator of this chocolate, wanted to make a little nod to his city, by representing the slates that cover the houses of Anjou.

5- Cabernet d’Anjou

Without doubt one of the region’s most popular rosé wines, and it’s even better when enjoyed in the sunshine on Place du Ralliement. Whether sweet or semi-dry, Cabernet d’Anjou will meet your expectations. Most of the grapes for this rosé wine come from the Maine-et-Loire department, earning it the AOC (Appellation d’Origine Contrôlée) label.

6- Crêmet d’Anjou

A list without the Crêmet d’Anjou would be an embarrassing omission. This famous Anjou dessert, which dates back more than two centuries, is succulent and highly refined. Its heart shape will make you fall in love with this sweet in one bite. Made with fresh cream, sugar, vanilla (raspberry or lemon can be substituted for the vanilla), egg white and a pinch of salt, this dessert is often accompanied by a red fruit coulis, honey or simply hot chocolate.

7- La Gouline

A combination of local produce in a pie – rather tempting, isn’t it? Such is the case with the Gouline from Anjou. This pie is made with IGP (Protected Geographical Indication) shallots, grown since the 17th century in the Anjou region; Tomme d’Anjou; Saumur mushrooms; pieces of pork belly known as rillauds; and Chenin Blanc, a well-known white wine from the Anjou region.

8- Anjou goose

If you’re staying in Angers for the festive season, there’s no excuse not to try the Anjou goose. The Anjou goose is also the only goose to have a PGI. All the more reason to try this very convivial meal. Cooked roast, the goose goes wonderfully well with potatoes or chestnuts. And as it’s the festive season and the people of Anjou know how to treat themselves, a bottle of red or white wine is never far away.

9- Plum pâté

Let me reassure you right away, the word pâté is misleading. It’s not a traditional pâté that you’re used to spreading on a good piece of bread. In this case, it’s a dessert, similar to a sweet pie. And it’s very popular with the locals. To make this recipe, there’s nothing better than Anjou greengage plums. You’ll find this pie without the plums pitted, just eat it and enjoy.

10- Cointreau

After tasting all these specialities, what could be better than a good digestif? This spirit is named after its creator, Edouard Cointreau. This liqueur is made from the dried peel of bitter and sweet oranges, giving it a very surprising flavour. But be careful not to over-indulge, as the 40 degrees of alcohol may make your nose a little red.