An upside-down caramelised apple tart, famously invented in the region. It's sweet, buttery, and a classic. 1)
A flaky pastry pie filled with almond cream or savoury ingredients like venison reflects the Loire hunting culture. 2)
Chunks of pork belly slow-cooked in fat until tender and caramelised, perfect for a charcuterie board. 3)
Pike-perch from the Loire River served with a rich beurre blanc sauce made with white wine and butter. 4)
A coarsely cut tripe sausage from Jargeau, often grilled and served with mustard sauce—a must-try for adventurous eaters. 5)
A goat cheese from Touraine, rolled in ash and speared with a straw, known for its tangy flavour and creamy texture. 6)
Eel stewed with red wine, onions, mushrooms, and bacon, showcasing the region’s freshwater fish. 7)
A type of pork pâté, slow-cooked until spreadable, traditionally served on crusty bread. 8)
A rustic dessert of cherries baked in a thick pancake-like batter, originating from the Loire countryside. 9)
Chicken cooked in a creamy sauce made with Loire Valley white wine, mushrooms, and shallots. 10)
A warm goat cheese salad featuring Crottin de Chavignol, a famous cheese from the Loire, served with fresh greens and walnuts. 11)
A delicate fish dish encased in jelly, often served with a fresh herb sauce—both decorative and delicious. 12)
A traditional bread from the region, sometimes flavoured with anise or filled with bacon and cheese. 13)
Light pike dumplings served in a creamy Nantua sauce, a dish that highlights the Loire's river fish. 14)
A savoury tart combining rillettes and pickles, offering a rich and tangy flavour profile unique to the region. 15)