Sunday, 18 February 2018

French Charcuterie

Charcuterie is cured meat and in France it is usually pork. Charcutieres can be either artisanal or industrial, and many small towns in the Loire Valley have an artisan charcuterie. Certain products are specialities of the area, such as rillettes (pulled pork paste) and rillons (slow cooked pork belly). Others, such as boudins (blanc or noir), garlic sausage, saucisson (dry cured sausage) and hams, are widely made and available everywhere.

A typical working man's plate of charcuterie.

The local French love charcuterie and in working men's restaurants it features heavily on the lunchtime buffet. If you like eating as the locals do and want to try some local cured meat, email or use our contact form. and we will include a restaurant that does a great range of charcuterie in your tour.

Thursday, 8 February 2018

Good Value Wine

Now that the New York Times has announced its 2018 list of the 20 best wines for under $20, a secret previously only known to a few wine writers and all of us who live in the Loire Valley has been revealed. Loire Valley wines are great value for money, being very affordable and punching above their weight in terms of quality. Four of the wines on the NYT list are from the Loire Valley.

Our clients enjoy tasting prize winning wine that retails in the US for about $18.

If you love good wine and good value, email or use our contact form. and let us design a tour that includes some of our favourite Loire Valley wineries.