Restaurant médiéval L'AUBERGE ANGEVINE

	The Auberge Angevine recreates the erea , the gastronomy and the animations of Angers in October 1462 under the kingdom of the " high and powerful " René , duke of Anjou, Lorraine and Bar , earl of Provence and King of Sicile, Naples and Jerusalem.
At the begining of the third millennial, we offer you a time trip to middle age where you will discover a world of unknown or forggotten sensations. Our hotel master , sir Eric, has prepare a medieval cooking based on recipes let by famous "maistres queus" as Guillaume Tirel said "Taillevent" cook of king Charles the fifth, as well as master Chiquart serving duke of Savoie and recipes from a parisian bourgeois who wrote, at the end of the fourteens century, "Le ménagier de Paris" for his young wife. We have resumed ingredients used in the fifteenth century which are perfectly describe in books as "le tacuinum sanitatis".
	The bread was the primordial element of medieval food. Thus, at the Auberge Angevine our "maistre queu" cook for your good pleasure, a medieval food accompanied with "fouaces", small hollow puffpastes cooked in a traditional wood bread oven, completely made by our "talemelier".
	Don't forget to admire the marvelous frame of this former chapel built in the nineteenth century, in a new gothic style, by the architect Dussouchay and restored today by the architect Dominique Charron. The Auberge angevine have worked for preserve and respect all the beauty of that place who is not anymore consecrated. It has been decorated by the heraldic art which regroups medieval lovers and MAVA, designer of the project, and creator of furnitures, decoration and sign.