Seafood and good wine make the perfect combination.

Loire has a selection of great wines such as Muscadet and abundant seafood direct from the Atlantic.

Loire Valley is famous for its game – the locals are said to live well off the land. Specialities to enjoy are superb boar, venison, and pheasant, alongside a selection of wild mushrooms. Pigeon and pike are specialities to look out for.

When pig meat was at a premium locals cooked ‘Rillons’, which are pieces of chest meat that are spiced, cooked for colour and then crystallized with grease.
Orléans is proud of its sausages – the spicy Andouillettes de Jargeau is said to be among the country’s best. 

The Loire river supposedly signifies the start of goat’s cheese making regions. Crottin de Chavignol is still made in the traditional way in the village of Chavignol, near Sancerre. This goat’s milk cheese is prepared with curdled milk that is drained and placed into distinctive small round moulds. The cheese is then salted and turned regularly as it dries for at least 10 days.

Angers has a chocolate speciality called quernon d'ardoise, which is a lilac-grey chocolate around a caramel centre intended to look like a slab of local slate.