The Gastronomy of Center-Val de Loire is the testimony of the flavors, the know-how and the terroir of this region in the center-west of the France.
- Departments: Dear - Eure-et-Loir - Indre - Indre-et-Loire - Loir-et-Cher - Loiret
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Eggs of Loué IGP (1996)
- Lamb from Bourbonnais IGP (1996)
- Lamb from Limousin IGP (2000)
- Lamb from Poitou-Charentes IGP (1983) - Label rouge
- Charolais beef from Bourbonnais IGP (1996) - Label rouge
- Maine Beef IGP
- Charolais de Bourgogne IGP (2015)
- Anjou Goose IGP (2011) - Label rouge
- Farm pork from Auvergne IGP (2011) - Label rouge
- Farm pork from Sarthe IGP (1997) - Label rouge (1989) – Sarthe Label Rouge Farm Pork "Le Cenoman"
- Pork of Normandy IGP (1997)
- Limousin pork IGP (1997) - Label rouge (1994)
- Rillettes de Tours IGP (2013) – The only rillettes to benefit from IGP, they were born in XVe century of ancestral rural practices in the former province of Touraine (more or less, the current department of Indre-et-Loire). Characterized by their golden color and a frayed texture with visible pieces, they benefit from priority artisanal treatment. Their recipe provides for a long cooking (between 5 h 30 and 12 h ) in lard, uncovered in a round-shaped cast-iron pot, of noble pork or sow meat, previously cut into pieces. Traditionally, they are flavored with Vouvray wine and, most often, molded in jars. They are eaten by being placed with a fork on a slice of bread. Contrary to rillettes from Le Mans, those of Tours are less fatty, the pieces of meat larger and are always prepared by hand.
- Limousin farm veal IGP (1996) - Label rouge
- Poultry from Houdan IGP (1996)
- Volailles d´Auvergne IGP (1996) -Red label
- Volailles du Berry IGP (1996) – Malvoisine
- Poultry of Gâtinais IGP (1996) – Malvoisine
- Volailles de Loué IGP (2008) - Label rouge
- Poultry of Maine IGP (1996)
- Volailles de Normandie IGP (1996) - Label rouge (1985)
- Poultry from Orléanais IGP (1996) - Label rouge
Others products
- Lamb under Touraine's mother
- Andouille de Jargeau
- Andouillettes from Vouvray and Tours
- Black farm turkey from Touraine
- Various game
- Sancerre ham
- Biquion pâté
- Pâté de Chartres
- Berry Easter Pâté
- Orléans farm guinea fowl
- Rillons de Vouvray and Tours
- Rabbit terrine
- Farm poultry
- Gâtinaise hen
- Geline hen from Touraine. Old breed of hen, black in color, specific to Touraine.
- Black hen of Berry
- Black free-range chicken from Orléanais
- Yellow free-range chicken from Orléanais
- Saint-sauveur chicken
- Malvoisine hen
- Duc farmer chicken from Orléanais
Condiments, herbs, oils and vegetables
Oils, spices, condiments
- Berry oils
- Orleans mustard
- Aromatic and medicinal plants
- Saffron from Gâtinais
- Saffron from Touraine
- Safran Coeur Loire Valley - Chouzy-sur-Cisse
- Safran de la Chapelle-Vicomtesse
- Orleans vinegar
Vegetables
AOC - AOP - IGP products
- Green lentil from Berry IGP (1998) - Label rouge (1996)
Others products
- Alberge de Touraine
- Asparagus: from Vineuil, Contres and Romorantin. White and green asparagus, from Sologne between Blois and Mur-de-Sologne
- Beetroot
- Mushrooms: Champignon de Paris mushroom cellars - Bourré and Villier-sur-Loir
- Wild mushrooms: porcini, chanterelle, trumpet of death, mutton's trotters
- Cauliflower from Touraine
- Orleans cucumber
- Touraine green bean
- Yams: Saint-Claude-de-Diray, Loir-et-Cher
- Loiret onion and shallot
- Beautiful potato from Fontenay
- Lolo Rossa salad
- Lettuce salad
- Tomato
- Black melanosporum truffle
Prepared dishes and / or specialties
- Lamb from Tourainais
- Veal Amourettes
- Beugnons
- Quail harvester
- Hare casserole
- Capons and hens in fricassee or cooked in red wine
- Roe deer with celery
- Pumpkin
- Maeterlinck partridge chops
- Daggers
- Lamb epigrams
- Cabbage pheasant
- Pheasant in salmis
- Stuffed with solognote
- Fouaces or fouées
- Galette with potatoes and white Berry cheese
- Rabbit Gibelotte with Vouvray
- Game: Ferme de l'Etang - Epuisay
- Seven Hour Braised Leg
- Gogues
- Orleans-style pork tongue
- Millat
- Donkey Ball Eggs
- Poached eggs with Chinon or red Sancerre
- Pithiviers lark pâté
- Gratinated guinea fowl
- Poirat
- Poacher's pot-au-feu, solognot rabbit, simmered in a pot with bacon under a large pile of vegetables, and served with poached liver
- Asparagus soup
- Green lentil stew from Berry
- Berrichonne hotpot with ham and red beans
- Chicken or rooster in smear (or blood jau)
- Rillette quiches
- Pig meal
- Nettle soup
- Cabbage soup
- Goat terrine with lentils from Berry
- Kidney pies
- Truffle
Fish, seafood, crustaceans and molluscs
- Eel
- Ballotines of eels in Pouilly
- Matelote or eel pâté in red wine, with mushrooms, onions and prunes
- Shad grilled or stuffed with sorrel
- Barbel
- Barbeau à la Tourangelle
- Basket with appetites - Saint-Dyé-sur-Loire
- Bream
- Pike
- Pike in white butter
- Solognot pike with hay
- Carp
- Carp stuffed with Chambord,
- Brenne carp fries
- Marine carp
- Fried goujons or ablettes
- Loire Fries
- Perch
- Pike perch
- Loire salmon
- Spirlin
- Fish terrines
Cheeses and dairy products
AOC - AOP - IGP products
- Charentes-Poitou AOC butter (1979) - AOP (2009)
- Beurre des Charentes AOC (1979) - AOP (2009)
- Deux-Sèvres AOC butter (1979) - AOP (2009)
- Brie de Meaux AOC (1980) - AOP (1996)
- Chavignol AOC (1976) - AOP (1996) (Crottin de Chavignol)
- Pouligny-Saint-Pierre AOC (1972) - AOP (2009)
- Sainte-Maure de Touraine AOC (1990) - AOP (1996)
- Selles-sur-Cher AOC (1986) - AOP (1996)
- Valençay AOC (1998) - AOP (2014)
- Cheeses, see certification: CCP Trèfle (Certificate of Product Conformity)
- Touraine is the first producing region for AOC goat cheese.
Others products
- Coat of arms of Orleans
- Vendôme blue
- Sancerre stopper
- Cendré d'Olivet or hay
- Chouze-sur-Loire
- Dreux leaf
- Frinot de Vendôme
- Frinault from Orleans
- Lochois
- Olivet
- Small Troo
- Hay pithiviers (Hay Bondaroy)
- Saint-Aignan
- St. benedict
- Santranges
- Vendome blue
- Vendome ash
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Gingerbread from Pithiviers
Desserts
- Nougat de Tours is a cake composed of a sweet tart base and an almond macaroon, placed on a bed of candied fruit and apricot jam. This delicacy was born at the time of Leonardo da Vinci, who was a big fan of almonds and candied fruits.
- Tarte Tatin from Lamotte-Beuvron
- Pithiviers
- Tapped pear is a Touraine specialty from the city of Rivarennes: the pear, once peeled, is heated for three days in ovens. After drying, it is flattened (typed). Can be tasted dry, or rehydrated, especially in wine from the region.
- Barriaux du Berry tart
Fruits and jams
AOC - AOP - IGP product
- Melon from Haut Poitou IGP
Others products
- Marine cherry, moulting and small black from Berry, Olivet
- Berry chestnuts
- Quince
- Homemade jams
- Strawberry
- Strawberry Conservatory - Lassay-sur-Croisne
- Red fruits
- Melon
- Honey from Gâtinais and Sologne
- Pear: buttered-hardy, lecture, curé, Dame de Berry thigh; by Olivet, passe-crassane and williams de l'Orléanais
- Taped pears from Rivarennes
- Apple: braeburn, gala, granny-smith, golden, pink lady, melrose, Reine des reinettes
- Plum: Reine-claude, Sainte-Catherine plum
- Prunes from Tours
Confectionery
- Chocolate: Max Vauché in Bracieux
- Charost croquets
- Orleans fruit macaroons
- Cormery macaroons
- Madeleine d'Illiers-Combray
- Malice of the wolf of Vendôme. Vendôme sweets, made with orange almond paste enveloping tender nougatine with hazelnuts, enhanced with a hint of anise
- Montargis praline – Candy consisting of an almond wrapped in cooked sugar. It can be scented and tinted.
- Nançay shortbread
- Shortbread and pistolles from Blois
- Sucre d'orge from Tours
To position
- Montargis almonds
- Caprice berrichon
- Beaugency kittens
- Cochelin of Chartres
- Cotignac d'Orléans
- Issoudun croquets
- Echaudés de Brenne
- Financiers de Sully
- Forestines of Bourges
- Tournaments of Tours book
- Loiret Gourmand d'Orléans
- Marzipan from Issoudun
- Mentchikoffs of Chartres
- Sparrows of Saint-Benoît-sur-Loire
- Muscadin de Langeais
- Solognot pucks
- Patelin du Blésois
- Poirat
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
AOC - AOP - IGP products
- Normandy Cider or Normandy Cider IGP
Others products
- Beauce cola
- Craft beers
- Farm cider from Perche
- Artisanal syrups and fruit juices
Digestive aperitifs, liqueurs and spirits
AOC - AOP - IGP products
- Pommeau de Normandie AOC - IG
Others products
- Coeur d'Arlicot, aperitif made with Loire Valley wine and cherries
- Olivet pear, brandy distilled from Williams pear or Bon-Chrétien pear,
Wines
- Loire Valley vineyard map
- Loire Valley vineyard – Composed of the following vineyards: Vineyard of the Nantes region in Pays de la Loire - Anjou vineyard in Pays de la Loire - Touraine vineyard including Haut-Poitou, the Loir valley, Vendômois in Loire Valley Center and in Pays de la Loire - Orléanais vineyard in Loire Valley Center - Vineyards of Loire Valley Center - Pouilly vineyard in Burgundy, Vineyards in Auvergne
- Crémant de Loire
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
