Food
& Drink
Centre-Val de Loire
Largely flat terrain, this smallest populated region is the nation's biggest cereal producer
in Europe's largest cereal exporter. A mild climate favours its world famous white wines and a wide variety of fruit and vegetables. Uniquely bordered by six regions, its crowning glory are the riverside chateaux earning the name ''Valley of the Kings''. Menus abound with patés and rillettes, rich pastries, meat, poultry, game and fish all with wine enriched sauces, regal desserts and goats' cheeses.
Entrée:
Soupe Tourangelle(vegetable & salt pork soup), Soupe aux Ortie(potato, onion & nettle soup), Marianne(cheese & potato puff pasty square), Feuilletés au Sainte-Maure(goat's cheese puff pastry), Pâté de Chartres(venison, pork & veal), Terrine de Lapin(coarse rabbit paté), Salade au Crottin de Chavignol(curly leaf salad with goat's cheese), Citrouillat berrichon(sweet & savoury pumpkin pie), Asperges Solognote Sauce Hollandaise(asparagus in hollandaise sauce), Pâté de Pomme de Terre(potato, onion & cream cheese pie), Tarte aux Rillettes(pork strips and pork paté flan).
Plat
Principal:
Potée Berrichonne(smoked
sausage & red haricot beans in wine casserole).
Epaule de Mouton à la Berrichonne (mutton and green lentil casserole), Gigot Braisé de Sept Heures(slow braised leg of lamb), Rognons de Mouton à la Mode de Bourges (sautéed mutton in red wine, onions, lardons & mushrooms), Daube de Bœuf à la Tourangelle (braised beef in wine & mushrooms),
Lapin aux Pruneaux de Tours(rabbit fricassée in cream and white wine sauce), Ragoût de Biche(venison stew), Côtelettes de Chevreuil aux Girolles(venison chops with mushrooms), Faisan au Chou(pheasant with cabbage), Canard Sauvage aux Beignets de Pommes(wild duck with apple fritters).
Dessert: Poirat du Barry(pear pie), Gâteau Pithiviers(puff pastry frangipane sandwich), Tarte Tatin(upside down caramelised apple tart), Tarte de Fine aux Coings(quince tart), Milliat(mixed red fruit custrad flan), Nougat de Tours(rum flavoured fruit jam & almond tart),Sanciau Berrichon(fruit liqueur laced pancake), Beugnon aux Pomme (apple fritter).
Tarte Tatin
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Fromage:
Crottin de Chavignol, Sainte Maure de Touraine, Valençay, Pouligny St-Pierre(all soft goat's milk), Olivet Cendré(semi firm cow's milk), La Feuille de Dreux(soft cow's milk).
Boisson:
Eau Minerale:Badoit (sparkling). Limonade La Beauceronne(sparkling lemonade). Jus de Fruits(fruit juices),
Bière:
Brasserie Aurore: Turone / La Tourangelle(pale ale), Microbrasserie de Chandres: L'Eurélienne Rétrodor(pale ale), Brasserie Bos: Biere au Miel(pale honey ale).
Vin: Pouilly-Fumé(dry, flinty white), Sancerre Blanc(dry, aromatic white), Chinon(dry red) Vouvray Mousseaux(dry white sparkling Pétillant(dry white semi sparkling), Crémant de Loire (crisp dry sparkling white or rosé).
Saumur, Crémant de Loire and Chinon
Cidre:
Francis Vallée: Cidre Fermier Brut(dry cider).
Apéritif:
Kir Berrichon(red wine & blackberry liqueur), Pousse d' Épine(blackthorn shoots, wine & brandy),
Coeur d'Arlicot(wine & cherry brandy).
Spirit et Liqueur: Chambord(red/black raspberries & cognac), Ouche Nanon(single cask malt whisky),
Eau de Vie Poire William(pear brandy) Fraise d' Or(raspberry liqueur). |
