Mayenne - Cuisine
The people of Mayenne are known as 'good doers'. They love eating and they love the conviviality of social occasions celebrated in restaurants with delicious food. The local agriculture with its rich pastures provides ideal conditions for raising cows and the base to many dishes, cream. If you are a devotee of soft French cheese, Camembert, Brie, Pont l'Eveque, Liverot are all produced locally , as they have been since the 13th century. The rillettes du Mans is a famous pate made from pork., and occasionally goose. Look out for some of the more tradional recipes too. 'Granny's' recipe for chicken casserole or guinea fowl with braised onions prove to be very tasty. Butter rich pastries and biscuits are local specialities, sables, galettes, brioches and tartes.
There is very little wine grown in Mayenne & Sarthe except on the southern most tip, close to the Loir, a delicate white Jasnieres. Instead cider orchards provide several excellent drinks besides cider itself, notably Calvados, an invigorating digestif, and Poire and Pommeau.
Typical Regional Menu
Gateau de brochet à l’avocat et son coulis de tomates
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Marbre de lapereau au basilic et compote d’oignons
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Saumon d’Ecosse mariné au citron et son toast
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Panache de la mer à la tapenade
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Carré d’agneau rôti à la fleur de thym
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Aloyau Label boeuf fermier du maine sauce bourgeuil
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Plateau de fromages affinés
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Tiramisu crème tahitienne
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Tarte aux pommes fait maison
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Crème brulée à la cassonade