STARTERS Archives : Page 2 of 6 : Ooh La Loire

WARM GOATS WITH CREAM AND WALNUTS (chèvre chaud à la crème )

By Sheila Wilton
August 29, 2022
No Comments

We love having people for dinner, but when we prepare a starter, we like to keep things incredibly simple. This is just that. Easy Peasy. The tartness of … Continue Reading →

TOMATO SOUP WITH FRESH TARRAGON

June 2nd 2022 The Queens Platinum Jubilee. This simple tomato soup, is easy to prepare, but packed full of flavour. This was our starter for our Platinum Jubilee “Banquet”. The … Continue Reading →

ASPARAGUS SALAD WITH HARD-BOILED EGGS AND CREAMY DIJON DRESSING.

By Sheila Wilton
April 18, 2022
No Comments

This spring time asparagus salad has all of the makings of a perfect Easter day starter. INGREDIENTS Servings: 4 for the Salad 3 large eggs 2 bunches thick asparagus spears, … Continue Reading →

SCANDI SMOKED SALMON

By Sheila Wilton
January 3, 2022
1 Comment

Try a Scandinavian approach to smoked salmon by adding dill, horseradish, lemon and red onion. the subtle oak-smoked salmon and herby dill add a beautiful contrast for a well-balanced dish. … Continue Reading →

PRAWN COCKTAIL

By Sheila Wilton
December 18, 2021
No Comments

A classic Christmas Dinner starter for us, and especially so in 2022 when we prepared a typical English Christmas Dinner for Jerome and his parents. It is a classic from … Continue Reading →

OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)

By Sheila Wilton
September 27, 2021
No Comments

There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →

BROAD BEANS, LARDONS AND SUN DRIED TOMATOES

By Sheila Wilton
September 5, 2021
No Comments

This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures. INGREDIENTS 200g frozen broad beans 100g lardons 1 tablespoon Oliver oil 1 red … Continue Reading →

GIN CURED SALMON

Gravlax is a smörgåsbord classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but here Tom Kerridge uses Gin and juniper berries to … 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.