La Sablesienne


The recipe for Sablé, a pure butter biscuit, has been passed down from generation to generation with solid roots in the town whose name it bears, Sablé-sur-Sarthe located in the heart of the Pays de la Loire.
July 1670, Vatel, head waiter of the Grand Condé, had a multitude of small, dry, round cakes served on trays.
As far back as one goes to locate the origin of the Petit Sablé, one does not fail to mention a letter that Madame de Sévigné addressed to her daughter. Thanks to the Grand Vatel and the Marquise de Sablé, the notoriety of the Veritable Sablé, whose recipe is perpetuated by La Sablésienne, is still very much alive.