Loiret department | |
Capital | Orleans |
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Residents | 678.845 (2018) |
surface | 6,775 km² |
no tourist info on Wikidata: | |
location | |
Loiret is a department in the French region Center-Val de Loire. It is named after the Loiret, a small tributary of the Loire. Loiret, ordinal number 45, borders (clockwise, starting in the north) Essonne, Seine-et-Marne, in the east Yonne, in the south to the départements Nièvre and Cher, in the southwest Loir-et-Cher and in the northwest Eure-et-Loir.
Regions
In general there are 5 tourist areas:
- Pays Gâtinais
- Pays de Beauce Gâtinais en Phitiverais
- Val de Loire
- Sologne
- Orléanais
places
- 1 Orleans - is the prefecture (administrative seat) of the department.
- 2 Sully-sur-Loire - Castle worth seeing
- 3 Montargis - with Montargis Castle
- 4 Olivet -
Orleans
Sully-sur-Loire
Montargis
Olivet
- 5 Fleury-les-Aubrais -
- 6 Saint-Benoît-sur-Loire - with a famous Benedictine abbey
- 7 Saint-Jean-de-Braye -
- 8 Saint-Jean-de-la-Ruelle -
Fleury-les-Aubrais
Saint-Benoît-sur-Loire
Saint-Jean-de-Braye
Saint-Jean-de-la-Ruelle
- 9 Saran -
- 10 Gien - mt castle and hunting museum
- 11 Pithiviers -
- 12 Châlette-sur-Loing -
- 13 Amilly -
Saran
Gien
Pithiviers
Châlette-sur-Loing
Amilly
Other goals
background
language
getting there
Due to the proximity to the capital Paris the department is conveniently located.
By plane
The Paris airports are the closest Paris-Charles-de-Gaulle airport(IATA: CDG) and Paris-Orly Airport(IATA: ORY).
By train
Orléans is on the Paris-Bordeaux railway line, and trains run from Paris Gare d’Austerlitz station to Orléans in around 90 minutes.
In the street
The connects Paris with Orléans (approx. 130 km), it passes over Blois continue after Tours
mobility
Tourist Attractions
- 1 Château de Boisgibault (at Ardon)
- 2 Château de Meung-sur-Loire
Churches and monasteries:
- 3 Saint-Benoît-sur-Loire
- Germigny-des-Prés
activities
kitchen
- Andouille de Jargeau is a sausage made from meat and pork offal and sometimes onions, shallots or parsley. It can be braised or grilled and it is often served with lentils, beans or mashed potatoes. It is best to go with a white wine from the Loire Valley. In March, every second Saturday in Jargeau, there is a competition to make andouille sausage, and on the second Sunday in June, the andouille fair is held.
- The Frinault is a cheese from the Orléans area. The cheese owes its name to its creator, Mr. Frinault. The cheese is made from full, unpasteurized cow's milk. The cheese then matures dry for about three weeks. The cheese mass is soft after ripening, the rind is a natural rind that turns gray (to light blue).
- Frinault Cendré differs from ordinary Frinault in that it matures in ashes. After the first stage, the still moist cheese is placed in a box with charcoal ash. The cheese matures in the box for 4 weeks. The result is a cheese with a dark rind that is slightly firmer than the common Frinault. The taste is more fruity than that of the Frinault.
Andouillette de Jargeau
- Cotignac is a thickened jelly made from quince. One of the most famous in France is that Cotignac d'Orléans. Cotignac is poured hot into small, round, flat wooden boxes of various diameters, which are decorated with the image of Joan of Arc.
- vinegar from Orléans has a long tradition that began in the 14th century. At the end of the 18th century there were more than 300 vinegar producers. The Martin Pouret house is still the only vinegar factory in town today. The vinegar is made from wines from Loire, Bordeaux or Burgundy. It is stored in barrels at around 28 ° C for three weeks and then matured in oak barrels for six months
nightlife
security
climate
trips
literature
Web links
http://www.loiret.fr/ - Official website of the Loiret department