It's at the end of the 15the century that the Sainte-Émérance chapel was built, in La Pouëze, commune of Erdre-en-Anjou, on the orders of Louis XI. Now classified as a Historic Monument, the site, thanks to the parish council, gives rise to a celebration dedicated to Saint Émérance every year, in January.
The 2025 edition will take place on Saturday January 25 at 10:30 a.m., rather than on Sunday as usual, and it will be possible to taste, at the end of the service, the famous plum which contributes to the reputation of the ceremony. There are two of them who prepare the jars of fruit in syrup: Marie-Anne Thuïa and Catherine Michel.
How long have you been making these plums?
Marie-Anne Thuïa : “We have been preparing the jars for about ten years now. Before, it was Suzanne Ménard who carried out this task. She is the one who trained us in a way. Christian Rousse, sacristan, is responsible for purchasing fruit at the National Interest Market (MIN). Around twenty kilos are necessary. All we have to do is prepare them and put them in jars in the syrup that we cook. »
What is your motivation?
Catherine Michel : “It’s about participating in this centuries-old tradition. Plus, it's a good time we're spending together. It's not a constraint, it's a pleasure. It is also a response to our attachment to the parish, a way of living our faith. Let us not forget that at one time, this tradition gave rise to a major pilgrimage and non-stop masses over two days. »
Can you tell us the legend?
“Saint Emérance died stoned while praying at the tomb of her foster sister, Saint Agnes. By association, it is prayed to resolve stomach aches. Then this tradition of plum was born, also renowned for resolving colic. Legend has it that taking the plum on this date protects against this evil throughout the year. »
