Ooh La Loire : Page 90 of 91 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

sauce à la menthe

sauce à la menthe ingrediants 150gr d’échalotes 45ml de vinaigre balsamique 90ml d’huile d’olive Sel et poivre 6 cuillères à soupe de menthe méthode Mélangez tous les ingredients ensemble, … Continue Reading →

AGNEAU 7 HEURES

ingrédients un Gigot d’agneau une Bouteille de vin blanc sec 2 oignons moyens coupé en tranches 2 carottes moyennes hachées 4 grosses gousses d’ail pelées mais pas hachées … Continue Reading →

SLOW ROAST BELLY PORK

Golden, crunchy crackling alongside tender, soft pork is many people’s choice for Sunday lunch. Belly is the perfect cut for this – it is quite fatty, so the meat … Continue Reading →

EARLY DAYS

By Sheila Wilton
April 30, 2014
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Our first months in Le Val aux Moines seem like a dream now. That first weekend we were without mains water: I know we live near “le sale village” (“the … Continue Reading →

MINT SAUCE

By Sheila Wilton
April 17, 2014
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Mint sauce is a sauce traditionally made from finely chopped mint leaves, soaked in vinegar and a small amount of sugar. Occasionally, the juice from a squeezed Lime is added, … Continue Reading →

THE STORY OF LAMB

By Sheila Wilton
April 17, 2014
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Another childhood memory for me was the Sunday roast, and, especially lamb. To be exact I think it was mutton. Served with onion sauce, or, home made mint sauce. … Continue Reading →

LEMON CURD

By Sheila Wilton
April 15, 2014
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An easy Lemon Curd recipe with out using a double boiler. It is a good idea to have a sink full of ice cold water before you start, just … Continue Reading →

TOMATOES

By Sheila Wilton
April 15, 2014
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Undoubtedly the greatest pleasure from the potager is the tomato. Close your eyes, and imagine a warm Summer morning, plucking a small sweet tomato, warm from the sun and … 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.