“A LOVE OF THE LOIRE” MENU
Our aperitifs and appetisers
Taste some Fouaces Angevines
, which are small bread rolls baked in the oven and filled with mushrooms, butter, mogette beans or rillettes. Our Fouaces are accompanied by a Soupe Angevine cocktail composed of Crémant, lemon juice, cane sugar and Cointreau.
Our local cold starters
Tours rillons and rillettes will delight cooked-meat lovers. For those who love asparagus, there’s a treat in store in May and June!
Our generous hot starter
Taste La Gouline, the emblematic Anjou pie filled with Saumur mushrooms, Anjou rillauds, PGI shallots, sweet Anjou Chenin wine and Anjou Tomme cheese.
Our Loire fish
Appreciate the delicacy of a roast cod loin. Other Loire fish also feature prominently on our Chefs’ menus. At Les Pêcheurs de Loire
in Sigloy or La Bourriche aux Appétits
near Blois, you can also buy delicious Loire fish terrines to savour at home.
Fish dishes are accompanied by the famous white butter sauce
made with semi-salted butter, white wine and shallots.
Our gourmet dishes of the day
When it comes to meat, Sologne game features in many local recipes. As an accompaniment, taste Poires Tapées, a traditional speciality made with dried pears that are rehydrated in wine or syrup. Also worth tasting is the Andouille de Jargeau, often used by Chefs in the area surrounding Orléans. This Medieval speciality is the perfect candidate for summer barbecues! The delicate meat of a Géline de Touraine
chicken with morels cooked in white wine will also delight gourmet taste buds!
Accompany all our dishes with mushrooms from farms
in and around Saumur (oyster mushrooms, wood blewits, shiitakes, button mushrooms).
Our refreshing after-dinner liqueur
Take a break to digest with a glass of Anjou Cointreau
with subtle flavours of bitter and sweet orange rind.
Our gargantuan cheese platter
On your cheese platter you will find goat’s cheeses, such as the famous Crottin de Chavignol (PDO) and the no-less-famous Sainte-Maure-de-Touraine (PDO) with a straw through its centre, and Selles-sur-Cher (PDO). You will also discover Olivet Cendré, a cheese made with cow’s milk and, last but not least, Curé Nantais
, a creamy raw milk cheese with an amber rind washed with Muscadet.
All our cheeses are accompanied by lamb’s lettuce from Nantes with a drizzle of Orléans vinegar.
Our (very) gourmet desserts
Treat yourself to the Pâté aux Prunes de l’Anjou
, a shortcrust pastry pie filled with fresh plums, or some Gâteau Nantais cake
, a subtle blend of salted butter, sugar, almonds and West Indies rum… A spongy dessert full of exotic flavour! Alternatively, opt for the all-time-favourite Tarte Tatin
whose caramelised apples never fail to delight food lovers. Just as tasty is the Pithiviers cake, available in a “puff pastry” or “sponge” version.
“Loire Valley sweets”
Tea and coffee are accompanied by an array of sweet treats
: Berlingots and Nantes Petits Lu, Caramandes and Angers Quernons d’Ardoise, Guérande salted-butter caramels, Praslines de Montargis, Pruneaux de Tours. Creations by Max Vauché
will be sure to please chocolate lovers.
Our dry white wines
: Coulée de Serrant, Muscadet, Sancerre, Quincy, Cour-Cheverny
Our sweet white wines
: Coteaux-du-Layon, Montlouis-sur-Loire
Our sparkling wines
: Crémant de Loire, Anjou Fines Bulles, Saumur Brut, Vouvray
Our red wines
: Anjou, Saumur, Saumur-Champigny, Chinon, Saint-Nicolas-de-Bourgueil, Coteaux du Giennois
Our rosé wines
: Rosé-d’Anjou, Rosé-de-Loire, Touraine-Azay, Coteaux du Vendômois