Château de Goulaine

During the Wars of Religion, the Goulaines fought for the Catholic League – Gabriel, sieur de Goulaine, at the head of fifty lancers, and his brother Jean, baron du Faouët, took the châteaux of Trogoff (Plouescat) and of Kérouzéré (Sibiril) in 1590.

The Goulaine family's ownership of the estate continued uninterrupted until 1788, when it was sold to a Dutch banker.

In the older stables, one can visit the LU Museum to see the art and advertising collection of the brand of biscuits.

The brand is very important in Nantes because the production of "le Petit Beurre" biscuits was in the "quai Baco" in the factories of the family.

[9] According to one telling of the story, as favored by the American chef Bobby Flay, the white sauce beurre blanc was allegedly invented in the kitchen of Château de Goulaine by the head cook, Madame Clémence Lefeuvre.