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Maine et Loire, Western Loire

Comité Régional du Tourisme (CRT) des Pays-de-la-Loire
Le vin d'Anjou
To the west stretches Anjou Noir, the "black Anjou", a land of woodland and pastures while to the east lies the "white Anjou", Anjou Blanc, with its open countryside. The Val de Loire connects the two and in this valley flows one of the few remaining untamed rivers in Europe, listed by UNESCO as a World Heritage site. This is the perfect backdrop for the multitude of chateaux, manor-houses and religious buildings in the county.
The rich and powerful made no mistake: they built a total of 1,200 such buildings, obtaining their materials from the many tufa and falun (shelly sand) quarries in the area. So, ready for the off? The wines of Anjou-Saumur and the regional cuisine are certain to offer a welcome worthy of the name.
The area was under control of the Andécaves tribe, one of the first to follow Vercingetorix under the authority of their chief, Dumnacus.
The Middle Ages was a golden era for the first House of Anjou and the Counts of Foulques. In the 11th and 12th centuries, it was at the height of its power: the Anjou, Maine and Touraine regions were all under its control.
In 1144 Geoffroy the 5th annexed Normandy and his son, Henry Plantagenet, added Poitou, Périgord, Limousin, Angoumois, Saintonge and Gascony. After the death of Plantagenet, Angers was incorporated into the kingdom of France by Philippe Auguste in 1206.
The application of the Civil Constitution to the clergy, and the conscription of 300,000 men in March 1793 sparked a civil war in Angevine Vendée until 1795.
Maine-et-Loire developed a great deal in the 19th century but was not completely changed by the industrial revolution. Throughout the 20th century, urbanisation and the modernisation of agriculture increased dramatically - the economy followed suit and numerous businesses began to flourish.
The area is thriving today.
"Cholet's red handkerchief" is an obscure and interesting custom that appeared in the 20th century because of a song by Théodore Botrel entitled Le Mouchoir rouge de Cholet. This song commemorated an event that took place on October 17th 1793 when a native of the Vendée region wore three white handkerchiefs (on his hat, his breast, and at his waist) to be recognised by his fellow soldiers.

Red is a reminder of soldiers' spilt blood and is an homage to the brave men who called themselves "les Blancs", the Whites.
Those who can appreciate quality meat will find Maine-et-Loire a heavenly place: the rillauds from Angers (pork meat cooked in its fat), the Angers-style cul de veau (literally veal's bottom) or pike perch in light butter are some mouthwatering local dishes. Plum paté or cointreau-based desserts are a nice finishing touch for a heavy meal.

Sweet-tooth? Delight in a Quernon from Ardoise (blue chocolate) or a pavé from Anjou (a chunk of nougat with white and blue chocolate). Cheese-addicts also have their local delicacies such as the crémet, made from cream, egg-white and cottage cheese.

Local wines (Savennières, Anjou and Saumur) and Cointreau, a sweet and firey orange liqueur are delectable during and after a meal.
Tourist Information
COMITE DEPARTEMENTAL DU TOURISME DE L ANJOU
place Kennedy
49000
ANGERS
Maine et Loire
FRANCE
Tel:
02 41 23 51 51
Fax:
02 41 88 36 77