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PGI — Pays de la Loire
The first French shallot to be awarded a PGI (IGP), the échalote d'Anjou combines 17th-century tradition with manual cultivation and tender pink flesh.
Vegetable from Pays de la Loire, PGI (IGP) since 2015.
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Native to Turkestan, the shallot has been cultivated since Antiquity by the Persians and Egyptians; it takes its name from the city of Ascalon, on the shores of the eastern Mediterranean. Introduced into French gastronomy during the reign of Charlemagne, it only became permanently established in the fields of Bretagne and the Val de Loire from the 17th century onwards — it was during this period that the traditional cultivation of shallots emerged in Anjou. The savoir-faire of Anjou growers, handed down from generation to generation, and favourable pedoclimatic conditions today make the échalote d'Anjou a product recognised since 2015 by the PGI label.
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Located in the east of Maine-et-Loire (49) and crossed from east to west by the Loire valley, the territory of the échalote d'Anjou covers 71 communes. Its soils, both rich and light, provide good water reserves, whilst the climate benefits from the famous « douceur angevine ». These pedoclimatic conditions guarantee the quality of the product, alongside craftsmanship that has remained largely manual.
The cultivation of the échalote d'Anjou relies on manual methods at every stage: the bulbs are planted one by one in selected parcels, then lifted by hand before being sorted and dried. It is this know-how, which has remained manual, combined with the natural conditions of the area, that guarantees the quality of the product under PGI.
Appearance
Regular, slightly elongated and slender shape, with reddish-yellow to coppery-pink hues; thin, shiny skin, firm bulbs virtually devoid of root tufts.
Aroma
Distinctive aromatic intensity, with a pronounced pungent character.
Taste
Pink flesh developing sweet, intense flavours, with a pungent note.
Texture
Tender flesh, which keeps for a particularly long time.
traditional shallot produced by vegetative propagation, with pink flesh
harvested and dispatched at the very start of the season
dry neck, marketed all year round
the bulbs are planted one by one, by hand, in selected parcels within the geographical area
in rich, light soils with good water reserves, under the temperate climate of the « douceur angevine »
lifted by hand, without mechanisation
the bulbs are sorted and dried prior to dispatch; early shallots are marketed semi-dry, storage shallots entirely dry
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Enjoyed raw, pan-fried or confit, the échalote d'Anjou develops sweet, intense flavours that are slightly pungent. It pairs just as well with fish and poultry as it does with vegetables, salads or sauces. To prepare it, cut it lengthways before peeling off the skin, then slice or finely chop it depending on use.
Since: 2015
Area covered: Eastern Maine-et-Loire (49) — 71 communes
Key requirements: Manual planting and harvesting, Jersey longue varietal type
Cooperative
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Fleuron d'Anjou presents itself as 'a cooperative of committed producers', bringing together horticultural and market-gardening holdings across Anjou — the website notably cites Établissement Saulais, Patience and IXORA among its growers. The cooperative highlights its roots in the Anjou basin, which it describes as 'the leading horticultural production area in France', bringing together more than 4,000 plant-related businesses.
Three production categories are featured on its website: plants and flowers, fruit and vegetable seedlings, and fresh fruit and vegetables — including échalote d'Anjou PGI (IGP). The cooperative highlights commitments to traceability and origin (France, Anjou, PGI, organic, zero residue, Plante Bleue, HVE).
| Address | 29 Avenue du Moulin Marcille, 49130 Les Ponts-de-Cé |
| 02 41 96 66 66 | |
| info@fleurondanjou.fr | |
| fleurondanjou.fr | |
|
Part of the production is certified organic, since 2009. |
