The Loire Valleywhich stretches along the river, from Sully-sur-Loire to Chalonnes-sur-Loire, passing through Blois, Amboise and Saumur, is an essential route for visiting the castles of the Loireimmerse yourself in the history of the kings of France and enjoy fantastic gardens such as those of the international festival of gardens of Chaumont-sur-Loire. It is also a privileged route to discover a gastronomy that gives pride of place to local and traditional specialties.
Rillettes from Tours and andouilles de Jargeauvinegar and Orleans mustard and strides (small balls of bread baked in the oven), asparagus, dung of Chavignol and Valencia, Cormery macaroons and nougats from Tours: here are some of the products that can be tasted in the Loire Valley, without forgetting a exceptional vineyardincluding Sancerre, Chinon and Saint-Nicolas-de-Bourgueil.
For this “gourmet stage” in the Loire Valley, Loic Ballet invited Loic Bienassis, project manager at the European Institute of Food History and Cultures, and Christopher Haydoubly starred at The House next in Montlivault, starred in The Table next door in Orléans, with two stars in The Flower of the Loire in Blois and designated “cook of the year 2021” by Gault et Millau. Catherine Delacoute, of the restaurant The Lancelotin Chilleurs-aux-Bois, presents its menu of the day and Philippe Blotof the Queens of Touraine, explains to us what pear tapée de Rivarennes.