Anjou

If we were to name the gastronomic specialties of Anjou, we would be spoiled with too many choices: veal rump in the Angevine style, fouées, fressure, prune pâté, crémet, and of course, la gouline.

If, on the other hand, we were to name the gastronomic specialists of Anjou, one name would suffice: Curnonsky. It was his maternal grandmother, an avid reader, who took charge of his education. At 18, he left Anjou for Paris where he continued his studies in literature.

But in Angers is where it all began…