Anjou

In the center of a land of milk and honey sits Angers, the historic capital of Anjou. Its cuisine is closely related to that of neighboring Touraine, but it is more distinctive and much closer to the soil.

Anjou, in contrast to the Touraine, is wine country first and foremost. Its light and sparkling wine demands agreeable and tempting foods. To eat in the Anjou style is to find a complete harmony between wine and food.

The light white wines of Saumur as well as the charming rosés and the fruity Muscadets of the rest of the region require foods that complement their flowery bouquet and pleasant tang. It would never do to serve a roast of beef with these heady and delicate wines. They call for fish, game, poultry, veal, or pork. The fish of the Loire are usually served in the famous beurre blanc, Anjou’s supreme gift to the sauces of France.