This Christmas, why not treat yourself to a 100% Loire Valley meal? From starter to dessert, let yourself be guided by the authentic flavours of our region. Rillons de Touraine, caviar de Sologne, stuffed géline or fillet of venison… Each dish is accompanied by the region’s emblematic wines, creating the perfect pairing to enhance your meal. And if you prefer to let yourself go, the Maîtres Restaurateurs offer festive menus combining tradition and refinement, to be enjoyed at home or in their establishments.
Festive starters
- Rillons de Touraine: these melt-in-your-mouth, caramelised pieces of pork are perfect to tantalise the taste buds.
- Sologne caviar: for a refined touch, this delicate caviar can be enjoyed on blinis or crispy toast, accompanied by crème fraîche and a glass of Sancerre Blanc.
- Rillettes of Loire fish (pike-perch, eel, pike): these delicate rillettes go perfectly with the fine bubbles and bring a fresh iodine flavour to the palate.
Main courses: The wealth of local produce at the heart of your festive table
- Géline de Touraine stuffed with chestnuts and mushrooms: Tender, flavoursome poultry stuffed with chestnuts and porcini mushrooms, served with a red wine sauce. Pair it with a Chinon or Saint-Nicolas-de-Bourgueil wine for a warm, powerful match.
- Pâté aux pommes de terre du Berry, revisited with a garnish of black truffles from Touraine: A rustic yet refined dish, ideal with a white Reuilly or a Menetou-Salon to balance the richness of the flavours.
- Roast fillet of Sologne venison with porcini mushrooms and Gâtinais saffron cloves: A generous, fragrant dish, ideally served with a Bourgueil or Sancerre red for a bold, well-balanced match.
To add a touch of Orléans to your dishes, opt for Martin-Pouret mustards: with gherkins, honey, truffles or even figs! There’s something to suit every taste.
A cheese platter is an essential part of any meal, and the Val de Loire is renowned for its goat’s cheese. Offer a selection of local products with the Loire Valley wines that enhance them:
- Crottin de Chavignol with a white Sancerre, for a fresh, mineral pairing
- Bûche de Sainte-Maure-de-Touraine with a white Cheverny, for a delicate and elegant combination
- Pyramide de Valençay with a white Valençay, a harmonious combination of cheese and wine from the same terroir
- Selles-sur-Cher with a white Chinon, where the fruity, mineral notes of the wine complement the creamy texture of the cheese.
For those who prefer cow’s milk cheeses, Olivet au foin or cendré pairs perfectly with a red Chinon or a Côteaux du Vendômois.
Desserts: A sweet finish with flavours from the Loire Valley
To round off your meal with a touch of sweetness, try some of the region’s typical gourmet desserts:
- Tarte Tatin, this classic dessert with caramelised apples is enhanced by a Quincy, whose freshness and fruity aromas perfectly balance the sweetness of the caramel.
- Pithiviers puff pastry or fondant, this delicious almond cake goes perfectly with a white Côteaux du Giennois or a Châteaumeillant for a fruity touch.
- Mentchikoff, a meringue-coated praline, goes wonderfully with a sparkling Vouvray or a dry Montlouis-sur-Loire, for a gourmet match.
Les Maîtres Restaurateurs: A Gastronomic Alternative
Would you rather enjoy a meal without cooking? The Maîtres Restaurateurs of the Loire Valley offer festive menus to take away or enjoy on the premises. These talented chefs use local produce to create exceptional dishes, perfect for a festive meal.
