Ooh La Loire : Page 30 of 90 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

PICKLED EGGS

By Sheila Wilton
October 31, 2021
No Comments

These savoury eggs were once a favourite in many pubs. They are easy peasy, as the ingredient list will testify to. They have a very interesting flavour, but, I … Continue Reading →

PICKLED RED CABBAGE

By Sheila Wilton
October 31, 2021
No Comments

Pickled red cabbage and Pickled Onions are the two most popular pickles. The crisp cabbage blends with so many dishes, it is a colourful accompaniment to cheese or meat. … Continue Reading →

BRAISED WOOD PIGEON WITH CIDER APPLE SAUCE AND A CONFIT OF APPLES AND SHALLOTS

By Sheila Wilton
October 25, 2021
No Comments

Wood pigeon is the most inexpensive game bird of all. And although you need about one per person, it is still excellent value and rather special. It is super … Continue Reading →

COD IN A TOMATO SAUCE WITH BLACK OLIVES AND CAPERS

By Sheila Wilton
October 18, 2021
No Comments

As you know, fish is a very important part of the Mediterranean diet, it’s low in fat, high in protein and loaded with so many health benefits. This is the … Continue Reading →

PLUM AND GINGER RELISH

By Sheila Wilton
October 18, 2021
No Comments

This relish is a real winner, and if bottled, the summer tastes can go on for months. Serve with anything from mackerel to roast turkey. It can be kept in … Continue Reading →

ROASTED PORK BELLY

By Sheila Wilton
October 18, 2021
No Comments

Belly pork, you enjoy in two stages: first, when the crackling breaks in your mouth with a crunch, like flaky pastry; secondly, you find the perfectly tender layers of fat … Continue Reading →

SAUCE GRIBICHE

By Sheila Wilton
October 10, 2021
No Comments

It’s not going to win any beauty contests, but sauce gribiche is a classic served with Poul a Pot. It is a simple mix of minced up super-flavorful ingredients combined … Continue Reading →

POULE AU POT WITH SAUCE GRIBICHE

By Sheila Wilton
October 10, 2021
No Comments

This simple chicken and vegetable stew occupies a sacred place in the French heart, largely thanks to its association with King Henry, king of France from 1589-1610. During his coronation … 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.