Ooh La Loire : Page 19 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

RABBIT STEW WITH DIJON MUSTARD

By Sheila Wilton
October 17, 2022
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Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde This is a French country classic, but is suitably classy – quick to produce and tasty. The … Continue Reading →

LEMON SABAYON WITH PINE NUTS

By Sheila Wilton
October 17, 2022
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Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called Zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine. Another … Continue Reading →

BAKED LING WITH MISO GLAZE

By Sheila Wilton
October 10, 2022
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Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet. It is only three ingredients and needs just 15 minutes to marinade and adds depth and … Continue Reading →

LACQUERED DUCK WITH GRILLED FIGS

By Sheila Wilton
October 10, 2022
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The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck – serve simply with a peppery leaf salad INGREDIENTS Serves 4 4 duck breasts , each … Continue Reading →

SWEET POTATO WEDGES and WARM HUMMUS

By Sheila Wilton
October 10, 2022
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This recipe so perfectly embodies Autumn. Sweet and smoky sweet potato, and gloriously creamy warm hummus – Yum! INGREDIENTS: Serves 4 2 large sweet potatoes Olive oil salt 4 … Continue Reading →

BAKED POLENTA WITH FETA? BECHAMEL AND ZA’ ATAR TOMATOES

By Sheila Wilton
October 10, 2022
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This is a happy-looking pie, with its yellows and reds and wonderfully golden edges, is absolutely delicious. Serve with the chicory salad or anything leafy and green INGREDIENTS 80g … Continue Reading →

CAJUN SPICED CHICKEN WITH CHIVE DIP

By Sheila Wilton
September 12, 2022
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It’s really easy to bring plain chicken to life with some spices or a marinade. This is a real Cajun treat. Spiced Chicken with Potato Wedges and Chive Dip from … Continue Reading →

BALSAMIC PORK TENDERLOIN

By Sheila Wilton
September 5, 2022
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This balsamic glazed pork tenderloin is easy to prepare. The balsamic vinegar reduction with some fresh rosemary gives the tenderloin a remarkable flavour, and it’s such a simple combination of … 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.