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on our hotel website 04/02/2023
Historic hotel *** & restaurant
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543 reviews
We thoroughly enjoyed a two night stay at La Croix Blanche to celebrate a birthday. [...]
Lieu chargé d'histoire, très charmant. Acceuil chaleureux et décontracté. Cuisine travaillée. Ptit déj complet. Belle [...]
Bel établissement avec un accueil chaleureux, tant à l'hôtel qu'au restaurant L'accès de nuit est compliqué [...]
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La Gouline a local pie recipe for you to try at home

Typical Loire: La Gouline - a hearty pie

Preparation: 45 mins + 40 mins cooking time
Main course for 4 guests; starter for 8 people (we suggest making individual pies when serving as a starter)
Level: easy recipe
Cost: low


For the pie

  • 2 round of ready made all butter puff pastry
  • 2x 40 gr of butter
  • 500 gr of 'normal' mushrooms (local ingredient: champignons de Paris grown in caves in Saumur)
  • 300 gr of shallots (local ingredient: échalottes IGP Anjou)
  • 400 gr of rillauds (rillaud is local ingredient made with pork) -use NON smoked bacon pieces instead, however cook or blanch beforehand and let them cool; it should not be crispy-
  • 10 cl Loire Valley white wine (preferably a slightly sweet wine made with Chenin grapes)

The mixture

  • 30 gr of French mustard
  • 20 cl of thick cream
  • 1 tablespoon of flour
  • 1 organic egg

For the cheese sauce

  • 100 gr of grated Tomme de l'Anjou cheese (local ingredient: a half hard cow's milk cheese that's quite young will do nicely)
  • 8 cl Loire Valley white wine (preferably a slightly sweet wine made with Chenin grapes)
  • 15 cl of cream 


  • Preheat oven to 180°C
  • Peel and chop shallots finely
  • Melt 40 gr of butter in a frying pan, colour the shallots; add the white wine and let it slowly cook until soft and brown
  • Clean and chop the mushrooms (in quarters if small mushrooms for a nice effect)
  • Melt 40 gr of butter and slowly cook the mushrooms for approx. 10 minutes
  • Mix the flour with a bit of water in a bowl, mix in the cream and mustard, then add mushrooms and shallots
  • Add pepper and salt (easy on the salt if you use bacon pieces!)
  • Put in fridge while you put the puff pastry in a low round baking tray
  • Add mixture, top with second puff pastry disc
  • Make a slight opening in the top pastry disc (in the Loire out cut out two eyes and a mouth)
  • Brush with some egg yolk
  • Cook in oven for 40 minutes
  • Serve with the cheese sauce on the side, a nice green salad with garlic vinaigrette and some French bread and an oh la la glass of Loire Valley wine

La Gouline refers to 'une bonne bouille': the round face of a small child that you feel you just have to kiss!
This hearty pie combines the best of our local terroir: it warms you in winter and allows our local farmers to gain a decent living when using the local ingredients
Logis loves local

Bon appétit !


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Bar-Lounge Restaurant
Heated outdoor pool
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Cycling La Loire à Vélo
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543 reviews