Anjou and its rich terroir abound with incredible recipes and products. Sometimes even forgotten recipes... The Chef is always keen to give priority to local producers, and why not Anjou recipes?
The story of ripopée
In 1861, at the Angers hospital, a small quantity was distributed to all ration-holders every day.
The chef found this old Anjou recipe in writings dating back to 1840.
La ripopée: recipe
It's a preparation based on apple, pear and quince*. Initially a very, very sweet recipe, the Chef has reworked it "Perrotte-style". Apple-pear jam is quite common, but it's rarer to find a jam combining these 3 fruits. They are more commonly found in compote.
* Source: La nourriture quotidienne des angevins de la fin du 18ème au début du 20ème- Jean-Luc Marais (lecturer in contemporary history at the University of Anjou)
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The best way to discover it and give in to this sweet temptation: ripopée