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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Anjou is a region and former province roughly equivalent to Maine-et-Loire in north west central France, around Anger and Saumur. It is an important wine-growing area producing Anjou rosé or Rosé d’Anjou, Anjou Gamay, Anjou Mousseux etc (all AC) as well as many wines under their own AC (e.g. Coteaux du Layon, Saumur). Whites are made from Chenin Blanc grapes and reds from Cabernet Franc. Famous for charcuterie, such as rillettes, white puddings and gogues, poultry and fish from the Loire and green cabbages. It is also a variety of pear.
Most frequent country: France
Most frequent region: Maine-et-Loire or Anjou in Pays-de-la-Loire
See places: French food and cuisine, Maine et Loire, Mayenne, Nantais, Pays-de-la-Loire, Sarthe, Saumur, Touraine, Vendée
See foods and dishes: bardette, beurre blanc, bijane, bottreau, bourdaine, brochet au beurre blanc, Bûchette d'Anjou, Caillebotte, charcuterie, chouée, consommé Anjou, Crémet, Curé Nantais, Entrammes, jonchée, rilettes, Saint-Paulin
See drinks, wines etc: Bonnezeaux, Cabernet Franc, Chenin Blanc, Côteaux d'Ancenis, Côteaux de la Loire, Côteaux de l'Aubance, Côteaux du Layon, Pineau de la Loire