Loire - Cuisine
Known as the Garden of France, the Loire Valley provides wonderful fruit and vegetables, including melons from Tours, strawberries from Saumur, apricots from Angers. The caves are ideal for mushroom production and the warm climate for early asparagus. Maize raised chickens come as boudin blanc, a flavoursome sausage eaten as a first course as well as more traditional dishes including coq au vin du pays, and fricasse de poulet. Fish from the local rivers are also often on the menus, white bait, carp, perch and pike in particular with butter sauces or stuffed and simmered in wine.
The Loire wines are wonderful, from the gentlest Vouvray whites and Anjou roses to the more powerful Chinon and Bourgueil reds . Vineyards line the river and spread out across the countryside. Wine tasting is available throughout the region, and it is particularly enjoyable to taste a wine in a restaurant and then return to the vineyard to buy a few bottles to take home.
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 au choix
(Dessert choice)