Terroir Delights

Apple production developed in Anjou during the 18th and 19th centuries. In a time when sea trade was still very prevalent, dried apples were introduced to balance the sailors' diet and fight scurvy. Dried apple consists of a peeled apple that is sweated through an oven like the ones used for bread, nicely aligned with the rest of the apples in wicket baskets. They are then flattened with a very precise and quick hammer hit, so as to prevent them from bursting. Afterwards, the dried apple is consumed after being drizzled with the liquid of your choice: water, red, white or rose wine, brandy, cider...

At 5 minutes from Fontevraud, you will find an establishment called "Le Troglo des Pommes Tapées" situated in the village of Turquant, in which you will have the opportunity not only to learn more on this typical Anjou recipe by visiting the special museum, but also, of course, to taste this amazing product.

Address: 11, rue des Ducs d'Anjou, 49 730 Turquant
☎ + 33 (0)2 41 51 48 30
Opening hours:
- From March 26th to September 30th, Wednesday to Sunday from 10am to 12.30pm and from 2pm to 6.30pm
- From October 1st to November 6th, Saturday to Sunday from 2pm to 6pm
Closed on Sunday at 6pm.
Price: Full rate 6,50€ / Child (7 to 14 years old) 4€ / Groups (from 20 people) 5,50€
Website: www.letroglodespommestapees.fr

The quernon d'ardoise is must-try of the region. An angevine specialty, it was created in 1966 and consists of a caramelized nougatine enveloped in blued chocolate, to represent the color of slate, the production of which reached its peak in the region during the 18th and 19th centuries. To discover all of its flavors, we invite you to visit or place and order to the home of the quernon d'ardoise, Angers. The town is the creator and the only manufacturer of this candy.

Address: 22, rue des Lices, 49 100 Angers
Opening hours: from Monday to Saturday, 9am to 7pm
☎ + 33 (0)2 41 87 43 01
Website: www.quernon.com

The Anjou is a region known for its distilled beverages. The Cointreau, a famous liqueur with orange extracts, has been distilled in Angers since 1849, and the Guignolet, a cherry liqueur, has been produced in the region for more than 400 years.

The Combier distillery, in Saumur, the oldest in the Loire valley, or Carré Cointreau, in Saint-Barthélémy-d'Anjou very close to Angers, each offer guided visits to better understand the complexity of their products.

Address Combier Distillery: 48, rue Beaurepaire, 49 400 Saumur
Opening hours: from June to September 10.30am, 2.30pm and 4.30pm, from July to August 10.30am, 12pm, 2.30pm, 4pm and 5.30pm, in April, May and October 10.30am, 2.30pm and 4.30pm
☎ + 33 (0)2 41 40 23 00
Website: www.combier.fr

Address Carré Cointreau: 2, boulevard des Bretonnières, 49 124 Saint-Barthélemy d'Anjou
Opening hours: visits upon request. Open from Tuesday to Saturday 11am to 6pm. Closed on Monday and Sunday.
☎ + 33 (0)2 41 31 50 50
Website: www.carre-cointreau.fr

The Fontevraud region is known for its characteristic cheeses, each of which can be accompanied by one of the numerous wines cultivated in the area.
The crottin de Chavignol is a well-known small round soft goat cheese with a moldy rind, often paired with a Sancerre Blanc. The Sainte-Maure-de-Touraine, known for its cylindrical shape and the rye straw that crosses its middle, pairs up quite nicely with a Touraine Sauvignon.

The Loire valley also offers some gems based on cow milk. For example, the Cendré d’Olivet surprises with the variety of its coats(ash, hay or even pepper), which perfectly fit a red Saint-Nicolas-de-Bourgueil. As for Curé Nantais, an impressive cheese whose recipe was transmitted in the 19th century by a churchman, it can be savored along with a Muscadet.

The fish and meats of the region are just as famous. Fishing enthusiasts will be drawn towards the sanders and pikes, accompanied by the indispensable white butter. This sauce, invented not too far from here, in Saint-Julien-de-Concelles near Nantes, consists of half-salted butter, white wine and shallots.

Perhaps you're a fan of meat and cold cuts? If so, do not miss the géline of Touraine. Also called the "Black Lady". This small black hen with the delicate flesh is especially tasty. You could also try out the rillettes of Tours, the sausages of Muscadet, or the rillauds of Anjou. Serve these specialties with mogettes - dry white beans - for a dish that is 100% Loire!

The region is home to numerous artisan biscuit bakeries, with one-of-a-kind products. The "Douceurs du Terroir" is a store located in Fontevraud, right by the exit of the Royal Abbey. It sells its biscuits in that very shop, in its online shop, as well as in quality grocery stores. Enter and discover special creations, from ground poitevin to crunchy cocoa nibs, from fondoires with caramel and fleur de sel flakes...

Their extra-soft almond puree macarons are just as delicious, made with ingredients of the finest quality: fresh PDO butter from old Poitou-Charentes, traditional French flour (very rarely used for biscuit baking), fresh free-range eggs...

Address: 4, rue Robert d'Arbrissel, 49 590 Fontevraud-l'Abbaye
Opening hours: everyday, except on Sunday and Tuesday, from 10am to 7pm.
☎ + 33 (0)2 41 38 11 22
Website: www.lesdouceurs.fr

The area surrounding Fontevraud is home to some very good chocolate factories. One of the closest ones is situated in Trois-Moutiers, 15 kilometers from Fontevraud. Since 1920, the "Chocolats du Bellay" have been offering chocolate boxes, sugared almonds, chocolate bars and homemade chocolate spread. You will also discover specialties such as the poitevines, the angevinettes, or the Loire brindilles. Their exceptional chocolates are still entirely made with carefully selected ingredients: 70% chocolate, pure cocoa butter, Piémont hazelnuts, Spanish almonds... you may also observe the exceptional creation of these chocolates by visiting the chocolate factory.

Address: 32, avenue Aristide Gigot, 86 120 Les Trois-Moutiers
Opening hours: from Tuesday to Saturday, 9.30am to 12.30pm and 2.30pm to 6.30pm
Visits: from May 1st to September 30th, from Tuesday to Friday 3.30pm, 4,30pm and 5.30pm
Price: 3€/person, free for children of less than 10 years old.
☎ + 33 (0)5 49 22 38 85
Website: www.chocolats-dubellay.com

Recette traditionnelle des régions rurales du Val de Loire, notamment dans le Saumurois et en Touraine, la fouée, ou fouace angevine, est une petite boule de pain cuite au four fourrée encore chaude de rillettes, de champignons, de mogettes, ou de beurre. D'origine ancienne, les fouées étaient préparées avec les restes de pâte à pain. Pour tester la chaleur de son four, le paysan du Moyen Âge mettait à proximité de la flamme un peu de sa pâte à pain ; si le four était assez chaud, celle-ci gonflait en formant une petite bulle de pain creuse sans mie, appelée "fouée" (du latin focus qui signifie feu). Par la suite, certains boulangers en fabriquaient à l'intention des ouvriers qui, le matin, les prenaient comme petit-déjeuner en allant au travail.

Vous pouvez maintenant déguster cette spécialité dans de nombreux établissements de la région. Nous vous conseillons Les Nobles Fouées, situé à Saint-Hilaire-Saint-Florent, à cinq minutes du centre-ville de Saumur. Dans le cadre insolite d'une cave troglodyte, vous pourrez garnir la fouée de nombreux produits régionaux : rillettes, rillauds, saumon fumé, jambon de pays, foie gras de canard, mogettes, ou encore chèvre chaud...

Adresse: 23, rue Fouquet, 49 400 Saint-Hilaire-Saint-Florent
Horaires: Ouvert toute l'année les vendredis soirs, les samedis midi et soir, les dimanches midi, et veilles de jours fériés. Les autres jours : ouvert sur réservation.
☎ + 33 (0)2 41 83 20 27
Website: www.nobles-fouees.fr

Tournez-vous vers le restaurant "L'Océanic" si vous êtes amateur de poissons. Cette valeur sûre, située dans le centre-ville de Chinon, est comme son nom l'indique spécialisée dans les produits de la mer. Les produits frais y sont toujours à l'honneur, avec une cuisine inventive et originale. Parmi les spécialités : le bar rôti en filet avec compotée de fenouil et beurre noisette, le carpaccio de daurade royale aux agrumes, ou encore le biscuit de brochet à la crème de crustacés.

Adresse: L'Oceanic - 13, rue Rabelais, 37 500 Chinon
Horaires ouverture: du mardi au samedi : de 12h à 13h30, et de 19h30 à 21h30. Fermé les lundis et dimanches.
☎ +33 (0)2 47 93 44 55
Website: www.loceanic-chinon.com

Carnivores, préférez plutôt "Le Keating", un restaurant grill situé au cœur du quartier historique de Saumur, au pied de l'église Saint-Pierre. Vous y dégusterez le meilleur steak de la race Black Angus, dans un cadre moderne et décontracté. L'établissement se caractérise par une grillade unique qui reproduit la cuisson des "asados", les barbecues argentins.

Adresse: Le Keating - 1, place Saint-Pierre, 49 400 Saumur
Périodes d'ouverture: les mercredis et jeudis de 12h à 14h, et de 19h à 21h30 / les vendredis et samedis de 12h à 14h, et de 19h à 22h. Fermé les lundis et mardis.
☎ +33 (0)2 41 38 21 79
Website: www.keating-saumur.fr