Discover the cuisine of Centre-Loire Valley

Land and Food

Zest of inventiveness, a touch of tradition, a pinch of audacity, and just a dash of know-how: mix well to obtain an excellent definition of the cuisine of Centre, from the Loire Valley to Berry, passing through Beauce and Sologne on the way. When passing through our region, prepare the gourmet in you for a parade of flavors. Here, fine food is a way of life.

A String of Specialties on the Menu

At the center of local gastronomy, goat cheese comes in five different AOC variations: crottin de Chavignol (a small, round, slightly bulging delight), Sainte-Maure de Touraine (a bûche famously tied up with a strand of hay), Selles-sur-Cher (rounds with a fine blue crust), and for the finish, two pyramids: Valençay, the top of which will have been sliced off by Talleyrand, and Pouligny-Saint-Pierre, which managed to keep its head. To this mix add Trèfle, a newcomer among chèvres, and cow’s milk cheeses such as cendré d’Olivet and Feuille de Dreux.

Wines and Winemakers

From Touraine to Sancerre, from Coteaux du Vendômois to Châteaumeillant, the winemakers of the Loire Valley are not short on exceptional wines whose diversity and authenticity really shine. Wine is one facet of the art of living here in Centre to discover several different ways.

Wines of variety and quality, products of a long tradition

Bourgueil, Chinon, Vouvray, Valençay, Reuilly, Menetou-Salon, Sancerre: do these names resonate with you? These are just a few of the wines of the Loire Valley; the region keeps plenty of other tucked away. Twenty-four AOC-licensed vintners can be found here. All are quality wines, born of know-how and a long viticultural tradition that lends them their renown. Closely tied to the history of France, viticulture in the Loire Valley began in the 5th century. It has since not ceased to develop, thanks to the knowledge of winemakers handed down from generation to generation.

Regional Specialties

The best-known specialties here are rillettes de Tours, poached eggs au Chinon, saupiquet nivernais, pâté berrichon with eggs, chicken en barbouille, nougats de Tours, Chinon peaches, sabayon de golden, prune candies, and dried pears.

Regional Cheeses

Cheeses to enjoy here are Olivet cendré, Pithiviers au foin, crottins de Chavignol, Valencay, Selles-sur-Cher, Sainte-Maure-de-Touraine, and Sancerre.

Wines and Spirits

Loire Valley wines: Loire, Anjou and Saumur (e.g., Sancerre), Nantais (e.g., muscadet), Touraine (e.g., Saint-Nicolas-de-Bourgueil), and Cœur-de-France (e.g., menetou-salon)

Varietals used

For white wine: Sauvignon and Chenin

For red wine: Muscatel for the appellation Muscadet, Gamay, and Cabernet Franc