A trip to Angers isn't complete if you don't taste the local specialties! There are many important traditions. Cheeses, mushrooms, desserts, meats, wines, liqueurs, Angers will please everyone!

1- Galipettes d'Anjou

This original name is given to a variety of mushrooms typical of the Angers region. They strongly resemble button mushrooms, but are much larger. In restaurants, you'll find stuffed galipettes d'Anjou on the menu. The filling contains shallots, fresh cream, salt, butter and parsley. This dish can be enjoyed as an appetizer, side dish or starter. A red wine is welcome with this meal. Fun fact, this name galipettes d'Anjou comes from the fact that when these mushrooms grow, they become heavy and detach from the ground to roll around.

2- Cul de veau à l'angevine

This recipe is likely to make more than one person salivate, despite its misleading name. The cul de veau is a thick yet very tender cut, located between the thigh and lumbar region. It's very high quality meat. This dish is prepared by adding a bouquet garni, onions, carrots, pork rind, fresh cream and dry white wine from Anjou. It's a very popular dish in the region and highly appreciated by locals.

4- Quernons d'ardoises

Another treat for sweet lovers! Quernons d'ardoises are an integral part of the intangible heritage of the Angers region. Pieces of caramelized almond nougatine, all coated in blue chocolate, who wouldn't want that? René Maillot, the creator of this chocolate, wanted to give a little nod to his city, representing the slates that cover Angers houses.

6- Crêmet d'Anjou

A list without Crêmet d'Anjou would be a very embarrassing oversight. This famous Angers dessert, which dates back more than two centuries, is succulent and very refined. Its heart shape will make you fall in love with this sweetness in one bite. Made of fresh cream, sugar, vanilla (it's possible to replace vanilla with raspberry or lemon), egg whites and a pinch of salt, this dessert is often accompanied by either a red fruit coulis, honey or simply hot chocolate.

7- La Gouline

A collection of local products, all brought together in a pie, rather tempting right? That's the case with Gouline angevine. This pie is composed of IGP (Protected Geographical Indication) shallots, cultivated since the 17th century in the Angers region; Tomme d'Anjou cheese; Saumur mushrooms; pieces of pork belly called rillauds; and Chenin Blanc, a very well-known white wine from the Angers region.

8- Oie d'Anjou

If you're staying in Angers for the end-of-year holidays, then you absolutely must taste the oie d'Anjou. The oie d'Anjou is moreover the only goose to have IGP status. All the more reason to try this very convivial meal. Cooked roasted, the goose pairs wonderfully with potatoes or chestnuts. And since it's the end-of-year holidays and Angers locals know how to treat themselves, a bottle of red or white is never far away.

9- Pâté aux prunes

Let me reassure you right away, the word pâté is misleading. It's not a traditional pâté that we're used to spreading on a good piece of bread. In this case, it's a dessert, similar to a sweet pie. It's actually very appreciated by locals. To make this recipe, nothing beats the reine-claude plums from Anjou. You'll find this pie with the plums unpitted, eat it all and you'll enjoy it.

10- Cointreau

After having tasted all these specialties, what could be better than a good digestif? This spirit bears the name of its creator, Edouard Cointreau. This liqueur is made from dried peels of bitter and sweet oranges, giving a very surprising taste. Be careful however not to overindulge, the 40 degrees of alcohol might make your nose a little red.