FOOD & WINE IN THE POITOU CHARENTES

A warm climate and fertile agricultural land gives local chefs an excellent choice of fresh local produce. Cuisine Berrichonne is robust and generous, relying on local farm produce and game, supplemented with rich wine and cream sauces. As Larousse Gastronomique observes: 'The larder here is well-stocked'. Potted pork rillettes with fresh bread are a great accompaniment to a wine-tasting. Meat dishes include rabbit or hare stuffed with veal, pork, and ham, or pâté studded with truffles in pastry. Fish specialities include terrines and soufflés, especially with trout and carp, and the celebrated quenelles de brochet. Vegetarians can enjoy Vineuil asparagus in season and mushrooms in delicious cream sauces.

Cheeses to look for include St- Benoit and St-Paulin made from cows’ milk, but particularly the huge variety of crémets and crottins, goat cheeses, in which the southern Loire region is supreme.

The best known white wines come from Vouvray and Montlouis, and are made from the Chenin Blanc grape, known here as the Pineau de la Loire. Cabernet Franc grapes are used for the fragrant light red wines of Chinon and Bourgueil. Local Touraine reds, and whites made from the Sauvignon Blanc grape, are cheap, and really delicious in a good year.