Pays de la Loire

Confit, caramelised, raw or roasted, the humble French shallot plays a starring role in many staples of modern French cuisine. One in particular, the “échalote d’Anjou” or Anjou shallot, is entirely unique to France. Grown in the province of the same name, these little alliums pack a real punch considering their size, and having firmly established themselves in the annals of essential French ingredients, are a key item on any shopping list. Au marché !