les délices du fou du Roy 72
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- Since 1999
Le Gâteau Nantais "Le Monarque"
A gourmet page of Nantes history and heritage.
A hub of international trade in the 18th century, Nantes feasted on spices and exotic products brought back in the holds of ships moored on the Quai de la Fosse.
It is in this spirit that since 1998, the Pezet-Gaudin family, in Bouvron and now in Sainte Sabine sur Longève, has taken up and produced it by hand, from the archives of Nantes, the recipe for Gâteau Nantais.
It is a subtle blend of almonds and agricultural rum from the French Antilles, macerated with spices such as cane sugar, lime, bourbon vanilla, cinnamon... It contains no butter, margarine or milk.
This delicious cake is covered with a white icing with agricultural rum which reveals in places the essential apricot jelly.
It keeps for several weeks and contains no preservatives or colorings.
This wonderful, soft and melting cake became famous throughout the world at the beginning of the 20th century thanks to the Lefevre-Utile house.
A gourmet page of Nantes history and heritage.
A hub of international trade in the 18th century, Nantes feasted on spices and exotic products brought back in the holds of ships moored on the Quai de la Fosse.
It is in this spirit that since 1998, the Pezet-Gaudin family, in Bouvron and now in Sainte Sabine sur Longève, has taken up and produced it by hand, from the archives of Nantes, the recipe for Gâteau Nantais.
It is a subtle blend of almonds and agricultural rum from the French Antilles, macerated with spices such as cane sugar, lime, bourbon vanilla, cinnamon... It contains no butter, margarine or milk.
This delicious cake is covered with a white icing with agricultural rum which reveals in places the essential apricot jelly.
It keeps for several weeks and contains no preservatives or colorings.
This wonderful, soft and melting cake became famous throughout the world at the beginning of the 20th century thanks to the Lefevre-Utile house.
