Food of the Loire Valley: A Quick Primer

The 300 square miles of rolling hills along the Loire River in France may be known for its world-class wine, but what good is a glass of wine without some delicious nibbles. Really the wine and food are inseparable and work together not just as perfect pairings, but as partners in recipes and dishes that elevate rustic cuisine to refined deliciousness.

One of the reasons the wine of the region is so varied and high quality is the mineral-rich soil that spreads across several micro climes existing in this one valley. This agricultural magic also extends to the edible crops and leads to both food and wine taking on a very local character. In fact, products can vary from village to village throughout the Loire Valley. So what can you expect from the food when exploring the little villages, marveling at the massive chateaus, and riding your bike through the green hills of the Loire Valley?

Fruits and Vegetables

We’ve already established that crops grow strong and tasty in the region so it should come as no surprise that the Loire Valley is known as “the garden of France”. Meals are often rounded out by fresh vegetables perfectly prepared in order for them to maintain their subtle and delicate flavors and textures. Asparagus is probably the most well-known vegetable of the area, but you will also find Nantes lamb’s lettuce (which has its own designated protected geographical zone), green beans, and many varieties of onions which often fill the air with their aroma.

Fruits are a sweet gem of the region and feature prominently in several well-known dishes.  Some of the most famous dishes in French cooking are said to have originated here including tarte tatin and chausson aus pommes that put the abundance of apples on full display. Besides apples, the area is also known for its sweet pears. These can be enjoyed in specialties such as poires tapees (flattened pears), pears poached in red wine, and pear clafoutis.

Meat and Fish

With a cuisine still based in rustic hearty dishes, you can expect the French philosophy of nose to tail to be on full display. Offal and offcuts are very common and made quite tasty. With massive forests, including the largest national forest in France, the residents have always made good use of the wild game of the area as well. Deer, boar, duck, and rabbit are common main courses that pair perfectly with delicate sauces and fresh vegetables.

Considering the abundance of fresh water in the valley it should come as no surprise that fish features prominently in Loire Valley dishes. You can expect to see a lot of pike, trout, and salmon. Another river catch that is a specialty of the region is eel which can be enjoyed in a variety of dishes including matelotte d’anguilles (eel stew). 

Cheese

Can you really have wine without cheese?!? Don’t worry the Loire Valley has some of the best cheese in France, especially when it comes to goat cheese (and especially the varieties from Touraine). Goat cheese can be enjoyed fresh, matured, and covered in ash. A few varieties to keep an eye out for – Crottin de Chavignol which comes from a tiny community of about 200 residents and has an AOC seal meaning it is still produced in the traditional way; Sainte-Maure-de-Touraine which is known by the strand of straw that runs through the middle of the log; and Selles-sur-Cher recognized for its nutty and salty flavor.

Of course, don’t miss the cow’s milk varieties either. The most famous is probably Cure Nantais which dates back to the French Revolution and is still recognizable by its orange rind washed in Muscadet. Really you can’t go wrong with a cheese plate and a glass of wine while visiting!

Bread

When someone mentions France my mind automatically thinks of breads, pastries, and all things baked. You can find all the well known French breads here – baguette, pain de campagne, brioche, ficelle – but they are also known for their own bread specialty. Fouee are little pocket breads (similar to a pita) that are often served with pork rillettes, white beans, and butter. You might not find these in a shop, but be sure to get them when you find them on the menu of a local restaurant.

Dessert

What tour of France would be complete without a sweet ending?! The desserts of the Loire Valley often make use of the fresh fruits of the region with stunning and delicious results. As mentioned above, the classic tarte tatin ( caramelized apple tart) was created here. If you enjoy plums, you must try pate aux prunes which is a plum pastry from Angers. Another must-try is nougat from Tours. Although it has been re-imagined as tarts, stuffed pastries and more, the original nougat is still the best. With almonds, cherries, apricots, and candied orange it is true journey through the flavors of the region. 

It isn’t hard to see why the royals and the well-to-do were drawn to this area. I mean how many other places on Earth can you ride a bike from village to village, enjoy world-class wine and local delicacies, all while taking in gorgeous rolling hills, green forests, and slowly flowing rivers? At least now you know what to eat when you visit.