Ooh La Loire : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

SAUSAGE AND BEAN CASSEROLE

By Sheila Wilton
March 31, 2025
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This is a simpliﬁed take on cassoulet, the famous French bean casserole. I keep the sausage but skip the conﬁt duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One … Continue Reading →

GOOSE EGG CUSTARD

By Sheila Wilton
March 17, 2025
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This custard is all about what’s right with the world. It’s Simple. Unfussy. Unpretentious. A delicious and simple dessert INGREDIENTS 2 goose eggs (one was a double-yolk) 950 ml whole … Continue Reading →

WHITE BEAN, LEEK, AND ARTICHOKE STEW

By Sheila Wilton
March 10, 2025
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Meera Sodha’s vegan recipe for white bean, leek and artichoke stew: A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be … Continue Reading →

HONEY AND MARMITE GLAZED PORK CHEEKS

This recipe is all about winter comfort food. Comfort food par excellence, and ideal for making the day before. All ready to reheat and impress Braised pork cheeks in … Continue Reading →

CLASSIC SPANISH OMLETTE WITH CHEESE

Spain is famously known for their omelettes, especially the classic Tortilla de Patatas. However, this recipe Tortilla de Patatas con Queso Manchego, is probably the best one we’ve tried . … Continue Reading →

VEGITARIAN RAGU

By Sheila Wilton
February 24, 2025
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This vegetarian ragù is to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegetarians and meat-eaters alike. It also happens to be … Continue Reading →

COD WITH MISO

By Sheila Wilton
February 17, 2025
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Chef Nobu Matsuhisa’s iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavour in a fraction of the time. INGREDIENTS. … Continue Reading →

MEAT AND POTATO PIE

By Sheila Wilton
February 17, 2025
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Hairy Bikers Meat and Potato Pie . This traditional Meat and Potato Pie is made with braising steak, onions, potatoes, beef extract, and gravy granules and creates a hearty dinner … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.