The best specialities of Anjou
The top 3 according to 16 votes from people: Pike-perch in beurre blanc · Pike in beurre blanc · Rillauds. (Updated Sep 23, 2022.)
Pike-perch in beurre blanc, rillauds, fouées, crémet d'Anjou and quernons: Anjou cooking, 'the paradise of peaceful digestion' per Curnonsky.
Automatically translated (original in Français). See the original
Top 19
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1
Pike-perch in beurre blanc
Loire pike-perch with the iconic sauce.
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2
Pike in beurre blanc
River pike in beurre blanc.
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3
Rillauds
Confit pieces of pork belly.
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4
Crémet d'Anjou
Light dessert of cream and egg whites.
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5
Quernons d'ardoise
Nougatine coated in slate-blue chocolate.
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6
Shad with sorrel
Loire shad with sorrel.
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7
Eel matelote
Eel stewed in wine.
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8
Loire fried fish
Fried small river fish.
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9
Gogue
Blood and vegetable sausage.
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10
Cholet guinea fowl
Roast guinea fowl from Cholet.
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11
Braised veal rump
Braised rump of veal.
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12
Plum pie
Plum pie.
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13
Dried pears
Dried, flattened pears.
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14
Bottereaux
Small fritters.
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15
Miot
Bread soaked in sweetened wine.
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16
Fouées
Small wood-oven breads filled with rillettes or butter.
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17
Segré goose
Roast goose stuffed with chestnuts.
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18
Saumur mushrooms
Button mushrooms grown in Saumur's caves.
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19
Guignolet
Angers cherry liqueur.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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