Ooh La Loire : Page 78 of 91 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

Queue de bœuf avec marjolaine et a la biere Mackeson

By Sheila Wilton
February 23, 2018
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Ingrédients 65g de graisse d’oie 4 oignons finement tranchés 2 gousses d’ail écrasées 65g de farine ordinaire Je cuillère à café de marjolaine séchée 1 cuillère à café de poudre … Continue Reading →

LAPIN-AU-ET-AROMATES

By Sheila Wilton
February 23, 2018
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Lapin de La Mancha en Espagne. Très épicé avec du cumin et du thym avec un goût de safran. Pour 4 personnes INGREDIENTS 1 kg de lapin 2 gros … Continue Reading →

NATIONAL TOAST DAY

By Sheila Wilton
February 22, 2018
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Would you believe there’s a National Toast Day honoring the humble slice: and this year (2018) it is on February 23rd A slice of toast: Simple. In the UK we … Continue Reading →

PAN-ROASTED VENISON WITH CREAMY BAKED POTATO CELERIAC

By Sheila Wilton
February 18, 2018
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This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →

PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE

By Sheila Wilton
February 18, 2018
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The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
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Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →

BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS

By Sheila Wilton
February 15, 2018
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Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →

DUCK CONFIT WITH BRAISED RED CABBAGE

By Sheila Wilton
February 15, 2018
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This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … 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.