Cuisine de la Loire Guide

The water offers delicious specimens of fish such as pike, eel and other valuable species such as green oysters; the land, on the other hand, offers not only valuable meats (hare, roe deer, wild boar, deer ... served in autumn with porcini mushrooms or chanterelles) and cheeses (especially goat), but also fruit and vegetables (such as the autochthonous green lentil of the Loire igp ) that complete the varied culinary palette. For the happiness of Rabelais, writer and advocate of the Anti-classicism that, rejecting the thematic and linguistic norms of the "high" genres, chooses as an argument everything that comes from the "bass", such as the body and its functions, wine and food .

Worth mentioning are the cheeses produced in the Loire Valley, five of which are certified as local products, made mainly from goat's milk ... We mention some of them: Sainte Maure du Touraine, produced in the Touraine region, Pouligny St. Pierre and Saint Maure .

It is said that two women in 800 managed a restaurant and, by mistake, they had baked an apple pie upside down. The result was excellent, and from that day this delicacy is rigorously prepared "on the contrary".