food specialities
The Loire Valley is the land of classic, French home cooking, and the wines of the Loire Valley are table wines par excellence that complement great food rather than competing with it.
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Seafood and good wine make the perfect combination.
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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.
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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.
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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.
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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.
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