Читать книгу The Loire Cycle Route. From the source in the Massif Central to the Atlantic coast онлайн

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Creamy coloured Charolais cattle graze the Charolais hills (Stage 9)

The food of Pays de la Loire is more elegant, reflecting perhaps the regal history of the region. Freshwater fish (including pike, carp and salmon), often served with beurre blanc (white wine and butter sauce), is plentiful inland, while sea fish and shellfish, particularly oysters, abound near the Atlantic. Châteaubriand steak (a thick cut from the tenderloin filet) is named after a small village. Other meat dishes include rillauds d’Anjou (fried pork belly) and muscatel sausages. Caves in riverside cliffs are widely used to cultivate mushrooms, which appear in many dishes. Desserts include gâteau Pithiviers (puff pastry and almond paste tart). A long history of sugar refining and biscuit making has given Nantes such specialities as berlingot Nantais (multi-coloured pyramid-shaped sugar sweets), shortbreads and Petit Beurre biscuits.

What to drink

The lower and middle Loire Valley hosts a string of wine-producing districts, many producing VDQS and good vin de pays wines, but there are some well-known appellations. Most wine is white but there are some areas producing non-appellation soft red wines from gamay or pinot noir grapes. There is a wide contrast in styles, with dry (often very dry) whites being produced in the east and west while sweeter whites, rosés and softer reds are produced in the central part between Orléans and Angers.