Loire - Cuisine
Home of the Charente melon. But there will be no melons on the table until the melons in the fields are ripe. France likes to support its local farmers. Not far from the sea, so fish and mussel stews, Mouclade Charentais and Eclade and often Fruit de Mer, even crab and lobster on the menus. The local snails are called cagouilles and are served with that wonderful garlic sauce. Wild duck and rabbit and 'salted lamb', so called because it is raised on the coast and eats seaweed giving it a ready spiced flavour are all specialities of the region.
The vineyards of the region produce grapes for Cognac, a gorgeous digestif, especially enjoyed on a warm summers evening after a handsome meal. One of the by-products is Pineau, it comes both red and white, is drunk chilled and is an aperitif. The cognac distilleries offer tastings, even take away bottles, miniatures or otherwise, and an intoxicating 'haze' all around them. Wines are best chosen from the Bordeaux vineyards which lie further south.
Chateaux of the Loire, Typical Regional Menu
Terrine de lapin et pieds de porcs au vin moelleux, Salade de haricots Coco,
vinaigrette à la moutarde violette
(Terrine of Rabbit and Pork Feet in Sweet Wincoco Bean salad Violet Mustard Vinaigrette)
Ou
8 Huîtres de Normandie Vinaigrette de cidre aux échalotes
(8 Oysters from Normandy, Shallot and cider vinaigar)
Ou
Fleur de Saumon Fumé Faiselle de chèvre aux herbes Pistou
(Flower of smoked Salmon Goat cheese and Herb, Pistou)
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Mignon de Porc en croute de chorizo, Crêpe de Maïs, Confiture de tomates et poivrons Jus de canard au Tonka
(Crusted Pork Tenderloin in Chorizo, corn crepe, Tomato and pepper sauce served with Duck sauce and Tonka)
Ou
Filet de Cabillaud à l’Anis vert, Fenouil confit et rôti, Bouillon de légumes aux épices
(Cod Filet with green Anise Caramelized and roasted Fennel Served with a vegetable and spice bouillon)
Ou
Coq au Vin de Chinon, Légumes du marché
(Coq au Vin with Chinon wine, Market vegetables)
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Plateau de fromage de Normandie
(Cheese tray from Normandy)
Ou
Sainte Maure au poivre, mariné à l’huile d’olives
(Sainte Maure with black pepper marinated in olive oil)
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(Dessert choice)