We can’t ignore the fact that the Loire Valley is a major food & wine-producing region. For centuries local farmers, wine-growers and artisans were supplying the kitchens of the local aristocracy and the Loire’s biggest castles with the best ingredients. This tradition remains and has only evolved with time, responding to the new trends and fashions, always to the satisfaction of the most demanding palate but never forgetting the best of its origins.

The list of the Loire Valley « produit du terroir » , traditional regional product, is long: There are rillions and rillettes, the truffle of Pays de Richelieu, apples and pears tapées, river herring in white wine, Sainte-Maure de Touraine goat’s cheese. The Geline de Touraine chicken breed, troglodyte cave mushrooms, fouace angevine and sablé, a shortbread cookie of Sablé-sur-Sarthe, something for everyone.