As well as the bourgeoise tradition of haute cuisine developed by Escoffier and the famous restaurant rating system of Michelin stars, there is a nation wide tradition of simple nourishing unpretentious regional peasant food too. Root vegetables (carrots, turnips and celeriac) and pulses (lentils and white beans) are remarkably popular, and pork is everywhere. But likewise, almost every French village has a patissier, making ornate tarts and complex multilayered slices. Join us for a day and find out what is in season and delicious in the Loire Valley.
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| Locally grown Charentais melons, marked to indicate when they should be eaten, on the advice of the producer. |
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For details of our private guided tours of chateaux, gardens, wineries, markets and more please visit the Loire Valley Time Travel website. We would be delighted to design a tour for you.
We are also on Instagram, so check us out to see a regularly updated selection of our very best photos. You may also like to check out our YouTube channel.
We are also on Instagram, so check us out to see a regularly updated selection of our very best photos. You may also like to check out our YouTube channel.