Entries by Les Cathédrales de la Saulaie

Origins of the fouée

The fouée or fouace Angevine is a small ball of bread baked in the oven that is filled with hot rillettes, mushrooms, beans or butter according to the regions. It has become traditional of Anjou and Touraine. Origins and ethymology The term comes from the Latin panis focacius which means a flat bread cooked in the fireplace. The […]

Opening of 12 rooms

During 2008 the restaurant expands with the opening of 12 rooms. A visit to these rooms will be available to customers of the restaurant.

Group reception

A privileged location can be reserved for motorcycles groups or old cars.