3. La Gouline – Angevin’s signature pie
La Gouline is the official culinary icon of Angers and aims to give the city a typical traditional dish.
This delicious dish, chosen after a city-wide competition in 2017, brings together the essential ingredients of Anjou in one piece.
Its fillings include local mushrooms from Saumur, Rillauds d’Anjou, IGP-protected shallots, Tomme d’Anjou cheese and some local wines such as Chenin Blanc or Coteaux du Layon.
Wrapped in golden pastry and decorated with the fleur-de-lys, the symbol of Angers, it is both rustic and sophisticated.
The first time we tasted La Gouline was at the Loire Valley Wine Festival. There we had the rare opportunity to meet its creator, Michelin-starred chef Pascal Favre d’Anne.
Angers has long been known for its wines but lacked signature dishes, he said. La Gouline was born to change that.
When we tasted it, we were struck by the harmonious blend of flavors. This Angers cuisine embodies the culinary identity of Anjou, a dish we learned to make with a local chef during our Loire Valley cooking holiday.