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Gastronomy of the Loire Valley

LA CHAUMIERE

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Coteaux du Giennois

Between the Nièvre and the Loiret, Coteaux-du-Giennois is a Controlled Designation of Origin wine produced over an area of almost 50 km on the north of the Loire river, between Gien and Cosne-sur-Loire.

Sancerre

In the department of Cher, the CDO of Sancerre extends over a territory representing more than 2,900 hectares of vines, bordered by the Loire river to the east and dominated by the Sancerre peak.

Pouilly-Fumé

The Pouilly vineyard produces two CDO of dry white wines. It extends over seven towns of the Nièvre and is cultivated by about a hundred wine estates, mostly family-owned.

Farmhouse goat cheese

The "ferme de Maillebois" is a family farm located in Dammarie-en-Puisaye. All the products, cheeses at various stages of maturation and soaps, are made by hand and exclusively from the milk of the farm's goats.

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Smoked fishes

The "fumage artisanal du Nohain" is a company specialising in fish smoking in Cosne-sur-Loire. The company offers direct sales of its smoked fishes on its premises and on markets in the Nièvre.

The sausage of Jargeau

The sausage of Jargeau has its origins in the Middle Ages, but its fame dates back to the end of the 19th century. The brotherhood "Les chevaliers du Goûte-Andouille" created in 1971 organises an international competition for the best sausage in March and a sausage fair on the second Sunday in June.

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"Chocolats et chimères"

Near the Pont-Canal in Briare, this chocolate maker offers you his creations: pralines, ganaches, rochers or bites... but also succulent ice creams to taste on the spot or to take away!

Walnut & hazelnut oils

In Donzy in the Nièvre department, for 150 years, the "Moulin de l'Ile", whose the stone millstone is activated by the Nohain river thanks to a hydraulic turbine, has been producing high-quality artisanal walnut and hazelnut oils from small local producers.

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Vinegar & Mustard

Orléans has been the historical capital of vinegar and mustard since the Renaissance, when wines were transported by boat on the Loire river to Paris. Martin-Pouret is the last and only house to perpetuate the traditionnal vinegar and mustard makers in Orléans.

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