Local Cuisine in La Loire
Discover the top La Loire local cuisine
At the Château de La Bourdaisière, you can take a number of cookery courses which include harvesting produce from the château garden or taking a trip to the local market, preparing lunch or dinner (or both), a tour of the gardens, a flower arranging class and visits to local wineries. The two and a half day course also includes accommodation at this lovely château.
Pommes Tapees
This regional speciality, usually made with apples, involves the drying and preserving of the fruit using traditional techniques. The fruit is often served with meat dishes or used in desserts. Poires tapées, the same speciality but with pears, is also popular.
Tarte Tatin
According to legend, Tarte Tatin was created by accident in the town of Lamotte-Beuvron in the southern Loire region. Apparently sisters, Stéphanie and Caroline, running the Hôtel Tatin, made a cooking error for guests by putting their pie in the oven upside-down and thus this wonderful dessert was born. You can still stay in the hotel and taste the original dish.
