A visit to a place and its perception is closely linked to the flavours and dishes of the region, an integral part of a trip that goes beyond museums and tourist attractions to get to know a region and its characteristics in depth.
The Loire boasts a large number of typical dishes that you can sample during your trip and that will make your stay particularly enjoyable.
Typical dishes
Matelote d’anguilles: eel stew cooked in Chinon red wine sauce, mushrooms and onions.
Poulet en Barbouille: typical of Berry is a stew cooked in red wine and blood with chopped carrots and onions.
Sandre au beurre blanc: Loire fish fillet in butter.
Rillons: pieces of pork overcooked in wine often kept in jars.
Paté de Chartres
Cheeses
Breakfast staple and meal-ending par excellence, cheeses will accompany you on your journey through the Loire with their unmistakable bouquet of flavours.
Crottin de Chavignon: a fine goat’s cheese with a nutty aftertaste.
Buche de Sainte-Maure de Touraine: a soft, elongated goat’s cheese with a crunchy bluish rind.
Piramide Valençay is a soft cheese made from raw goat’s milk and derives its name from the Prince of Talleyrand, who had cut off the top of a pyramid.
Pouligny Saint Pierre is raw goat’s milk, with a soft, flowery rind in the shape of a slender pyramid with a square base covered in white and blue surface mould.
Selles-sur-Cher is a soft cheese made from whole, raw goat’s milk.
Le Trefle is a raw-milk goat’s cheese with a thin natural ash/blueish grey rind, slightly wrinkled in the shape of clover and the flavour of the flesh is creamy, full of fineness and delicacy
Feuille de Dreux is ‘a fairly low-fat soft and creamy cheese with a scent of autumn leaves, the flavour is fruity and quite powerful when mature.
Sweets
There are many desserts from this region that are also known in other countries and appreciated for their incredible goodness!
Tarte Tatin is perhaps the most famous, an apple cake on brisée pastry that originated in Sologne.
The Madeleine is also well known thanks to its unmistakable shell shape.
Mentchikoff de Chartres: chocolate cakes covered in icing.
Croquets de Charost: delicious little biscuits.
Pithiviers: almond sweets.
Cotignacs d’Orleans: quince-flavoured sweets.
Pralines de Montargis: toasted almonds covered in caramel.
Livre Tournois de Tours: chocolate coins.
Forestines de Bourges: candies with a melting heart.
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