Nathalie Helal gives you an appointment for a new “Gourmet stopover” from Tours to Angers. On the program: a discussion around the wines of the region to best accompany your meals, tasting of rillettes and rillons in Vouvray, a selection of traditional cheeses in Sainte-Maure-de-Touraine and finally a selection of mushrooms in Cinq-Mars -the battery. Enjoy your lunch !
To accompany you in this radio hour filled with delicacies, wine historian Sandrine Audegond accompanies Nathalie Helal on France Bleu.
The Yule log of Sainte-Maure and local specialties
Welcome to the Haute Piletière farm in Sainte-Maure. It is here that Cyril Charlot and Romain Charcellay produce their delicious traditional cheeses. Here, it is impossible to miss the traditional yule log of Sainte-Maure, rewarded at the Cheese Fair. Also produced are: dung and goat flower, a cheese matured for three months. The latter resembles a parmesan or fleur de sel, by its spangled appearance.
Since last year, the farm has been offering goat’s milk yogurts. In a sublime setting, you can visit the farm and take the opportunity to taste the cheeses directly at their place of production.
Cyril Charlot shares his passion with you in “l’Étape Gourmande”.
Mushrooms, rillettes and potatoes
“L’Étape Gourmande” introduces you to a very local speciality: rillettes and rillons. The butcher and caterer of Maison Hardouin in Vouvray gives you the best advice for tasting them.
Head to Cinq Mars la Pile, in the cellar of the fig trees of Jean-Marc and Victor Gauthier to specialize in knowledge of oyster mushrooms, shiitakes or even the resale of button mushrooms.
The mushrooms here are organic and of high quality. They are planted with love as a family, in an old freestone quarry 38 meters deep.
Finally, France Bleu makes you discover an activity that had completely disappeared since the First World War: apples tapée. In the Loire Valley, Jacky and Robin are the only ones to master the original know-how of dehydrated apples tapped with a hammer.
The recipe is ancestral and was rediscovered in 1980. Today, they can be tasted directly in Turquant, in a “troglodyte” cellar.