The Cellar of the Monks
The place is located in old galleries where tuff was extracted and consists of a typical regional restaurant and various caves to visit.
- Archaeological Site
- Food & Drinks
- Restaurant
- Local Specialty
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Les Avencurieux - Émilie & Cédric
La Cave aux Moines has a restaurant, but it is also possible to see an ancient troglodyte dwelling, visit the mushroom farm, and learn more about the extraction of tuffeau (visit price: €6.50/adult).
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Les Avencurieux - Émilie & Cédric
Fouées are a culinary specialty from the Saumur region: they are small breads cooked over a wood fire, which are then stuffed with mushrooms, mogettes (white beans), butter, and possibly rillettes.
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Les Avencurieux - Émilie & Cédric
La Cave aux Moines offers a €22 formula, which includes: - Starter: an 'angevine flammekueche' (a type of "flame-baked tart"), with some shiitake mushrooms and salad, - Main course: unlimited fouées, which can be filled with butter, rillettes (vegetarian rillettes made from mushrooms available), garlic and herb mushrooms, mogettes. - For cheese: a fouée with cheese. - And for dessert: an oven-baked apple tart with a coffee. The bonus: the wine (Loire rosé) is included in the menu!
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Les Avencurieux - Émilie & Cédric
We enter this ancient tuff quarry (the white stone used in most buildings in the Loire Valley) and the temperature suddenly drops by almost 20 degrees. While it is almost scorching outside, a light sweater would not go amiss inside!