FOOD & WINE IN THE LOIRE

The Loire is perfect for relaxed exploring on a cycling or walking holiday. It enjoys an equable Atlantic seaboard climate, while being warmer than anywhere except Provence. Primeurs (early fruit and vegetables) are rushed from here to shops and restaurants all over the country. The rich alluvial soils make for a very high quality of produce, ranging from the most delicious asparagus, to game from the wetlands of the Sologne, free-range chickens far superior to anything we get in England, and uniquely delicate cheeses.

We have found the standard of cooking here consistently high. Food is simpler and lighter than in some other French regions, but offers no less in the way of choice or tempting flavours and textures.

Wide gentle rivers (Loire, Cher, Vienne) are bursting with freshwater fish - including the firm, succulent tasty zander. There's goat’s cheese in many guises (try the delightfully fresh creamy Selles-sur-Cher), orchard fruits (succulent cherries) and soft fruits including flavoursome early strawberries. Meat is often served in sauces made with the local wines. Great hunting forests survive, so in autumn you get duck, venison and wild boar, while excellent Charolais beef comes from neighbouring Berry.

Tarte Tatin, caramelised upsidedown apple pie (invented by two absent-minded sisters!) is a speciality dessert. Almond pâtisseries (including Macaroons from Corméry) are popular, and Poulain chocolate comes from near Blois.