Gastronomy in the Western Loire
This land with activities and sights to suit everyone has an abundance of choice, reflected by a similar cuisine: fresh fish, beef and poultry, asparagus and pears, specialties like rillettes, andouilles, mushrooms and regional cheeses. Plus frog's legs around Nantes, and canard à lorange, with assistance from the liqueur Cointreau!
Seafood: Plenty of fish from the Loire or the nearby Atlantic plus oysters, and even fried eel - a traditional dish in the Nantes district. Many fish dishes come in "beurre blanc", the pleasing sauce made of white wine, shallots and butter.
Wine and spirits: In addition to Muscadet, the light dry white wine, a huge variety of red white and fruity rosé wines from Anjou and Saumur with many whites from the Saumur region made by the champagne method. Dishes prepared in the Angevin style have a bit of the regional white wine in the sauce. And the orange liqueur, Cointreau, is distilled in Angers.
Special offering: Mushrooms galore: over 70% of France's crop of mushrooms come from here. As do some sublime snack: Ardoise dAngers and from the major biscuit makers near Nantes, the world famous "Petit Lu".