Eating & Drinking in Western Loire

So great is the variety, it would be almost impossible to classify any particular type of food as being 'typical Western Loire cuisine'. Which is all to the good from a tourist's point of view. Given such a wide choice, there is little chance of ever becoming bored with what's on offer during your stay.

Naturally the extensive Atlantic coastline provides a huge selection of superb seafood, and the Loire river contributes further to this fish harvest with good supplies of salmon, carp, and pike etc. Fried eel is a traditional dish in the  Nantes area, while many other fish dishes will be presented in 'beurre blanc', a particularly tasty sauce made of shallots, white wine and butter.

Thanks to a fair number of forests in the region, there is also plenty of game available. Duck, venison and wild boar all feature prominently on many menus, and may be served in combination with locally grown fruits, especially apples, pears or plums. Cointreau, the famous liqueur distilled in Angers, is also frequently used in the creation of canard à l'orange.

Other regional produce of note include chicken, tripe, veil - and yes, those famous frog's legs in parsley. Vegetable specialities include asparagus and button mushrooms. It is claimed that more than three-quarters of France's entire supply of the latter is grown in the vast caves of the Saumurois.

When it comes to regional wine, Muscadet is probably the best known name to UK visitors. But this light, dry white vintage is far from being the only choice. The red, white and rose wines of Anjou and Saumur together make up an almost infinite variety, and serve as the perfect accompaniment to local cheeses, most of which are made from goat's milk by way of a tasty change.

As a point of interest, Chateau de Tigne in Anjou, which produces a variety of traditional wines, has been owned by international film star Gerard Depardieu since 1989.