5 culinary specialities from the Loire valley to try

You may already know the famous legend of the Tarte Tatin. Tarte Tatin is the star dessert of the Sologne region, and an integral part of traditional French gastronomy, particularly in the Loire Valley. According to legend, it was in Lamotte-Beuvron that one of the Tatin sisters came up with this delicacy following a clumsy mistake. In her haste, she forgot to put the pastry in the bottom of the tin and decided to put it on top instead… Ta-da! The result was a stunning tart with tender, caramelised apples! Now that you know the legend, here’s the reality. This delicacy was a traditional upside-down apple tart, a favourite of the inhabitants of Sologne and Orléans, which the Tatin sisters are said to have made famous. So, believe whichever story you prefer, but don’t miss out on this unmissable culinary speciality from the Loire Valley!

A speciality of Tours gastronomy you just can’t miss, Tours rillettes will delight your taste buds. The recipe for these famous rillettes was initially used as a way of preserving meat and was adapted by traditional pork butchers in the 19th century. You may be wondering what’s so special about the famous Tours rillettes? A selection of noble cuts of meat, such as ham or loin, slow-cooked before a final blast at high temperature. With a dry texture, brown colour and great taste of browned meat, Tours rillettes are a must-try speciality from the Loire Valley.

The port of Orléans, a vital stop-off point for boatmen on their way to deliver wine to Paris, was as the birthplace of its famous vinegar. Orléans vinegar was made from the wines that had “turned” during the voyage and is an essential speciality of the Loire Valley. Today, Martin Pouret, master vinegar-maker since 1797, represents the famous Orléans vinegar. It is now available in a wide range of flavours, much to the delight of connoisseurs. To enhance your sauces, dress your salads or flavour your desserts, Orléans vinegar has plenty of surprises in store.