Food & Wine
Gardens may be our focus, but we can’t ignore the fact that the Loire Valley is also a major food & wine-producing region. For centuries local farmers, wine-growers and artisans were supplying kitchens of the local aristocracy and the Loire’s biggest castles with the best ingredients. This tradition remains and has only evolved with time, responding to the new trends and fashions, always to the satisfaction of the most demanding palate but never forgetting the best of its origins.
Loire Valley Food & Wine.
The list of the Loire Valley’ produit du terroir, traditional regional product is long: There are rillions and rillettes, the truffle of Pays de Richelieu, apples and pears tapees and goats cheese. The Geline de Touraine chicken breed, troglodyte cave mushrooms, fouees (fouaces) of Saumur, Cremet of Anjou and sable, a shortbread of Sable-sur-Sarthe. During you visit we’ll do our best to introduce you to the products and cuisine that gives you the most the most of the Loire Valley flavours.
For the daily lunch meal we will take you to a selection of restaurants, each in the area of the gardens which we are visiting that day.
The evening meals, that you will have at your accommodation base, will be prepared with the finest local ingredients, like goats cheese from our local producer, only 2km from Moulin de Maulne. Meat and cold meats from the local butcher and charcuterie, fish from the village market and organic seasonal fruits and vegetables from Moulin de Maulne’s kitchen garden.
The example menu for an evening meal is:
Starter: fish terrine made with perch accompanied by asparagus mousse, decorated with herbs picked from the kitchen garden;
Main Course: Aberdeen Angus roast beef, bred by a local, neighbouring farmer, accompanied with new potatoes and seasonal vegetables;
Cheese Course: a selection of Loire Valley cheeses ;
Dessert: a classic French dessert Ile Flottante, made with eggs from our own chickens.
Loire Valley Wines.
The vine and the vines that play an integral part of the historical and cultural model of “bien-vivre” have been growing in the Loire Valley since around the 5th century. From the 9th to the 12th centuries, monastic life featured significantly in the advancement of the vineyards, while the enthusiasm of the kings of France for this area and all it had to offer also played a major part in their growth.
The limestone that lends itself so well to castle construction is also critical to growing grapes in this region. The Loire Valley today with has 50 appellations, thousands of producers and the greatest diversity of wines in the world.
We will organise an afternoon of wine tasting to give you an understanding of the importance of wine to this region. With each evening meal there will be a selection of wines to accompany your dishes, these will include :
- A sparkling white or pink from the Tourane area, traditionally made and matured for at least two and a half years, made according to methode traditionnelle, also known as methode champenoise.
- A selection of red wine from Chinon, Saint-Nicolas-de-Bourgueil and Couteaux du Loire area.
- A selection off white wine from Jasnieres, Vouvray and Azay-le-Rideau.
- Desert wine from Bonnezeaux and Coteau du Layon.
We are sure that you will all enjoy the Loire Valley produce, its wines and its cuisine as much as we do!