LA MAISON DU CREMET D'ANJOU
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There is a delight that is still too little known: the crémet d'Anjou. This simple preparation combining whipped cream and egg whites was born from a creamery at the end of the 19th century and quickly spread over part of Anjou. Vaguely maintained by a few, the subject is now taken very seriously by Sophie Reynouard. This 300-year-old dessert almost disappeared, but it was without counting on the passion that Sophie put into reclaiming the territory, promoting the richness of Angevin cuisine and persuading the Angevins to reclaim this culinary heritage. She therefore registered the Crémet d'Anjou brand, had pretty draining molds made, and opened a shop and cooking classes in her domain in Le Puy with rooms and a table d'hôtes to support it. Traditionally, crémet is served with a liquid cream and sugar, but red fruit coulis is the best accompaniment to dessert. This light and cloudy preparation is available in a salty version and no limits of imagination are allowed in weddings. For dessert, it goes well with all coulis, red fruits, pineapple, exotic fruits, citrus fruits, provided that the acidity prevails.
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