Liven up your holidays!

Eel stew

Gastronomy, holidays & weekends guide in the Maine-et-Loire

Eel stew - Gastronomy, holidays & weekends guide in the Maine-et-Loire
8.0
1

Eel stew (bouilleture d'anguilles) is a very popular dish in the Loire Valley. It's made of eels that are left to marinate all night in red wine and cognac, before being cooked in a stock with the rest of the marinade, plums, and garlic lightly fried in butter. The recipe can also be made with white wine.

This famous dish was traditionally served at the banquet for the Baillée des Filles, a festival in the town of Les Ponts-de-Cé. On this special occasion, people would enjoy the fish and elect the queen of eel fishermen.

Your holidays
A hotel
A vacation rental
A bed & breakfast
A campsite
A leisure activity
A restaurant
By continuing to browse our site, you are agreeing to the use of cookies by our services and partners to improve your experience and make targeted offers. Find out more