REGION PAYS DE LA LOIRE
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THE “White Gold” A gastronomic stay in Pays-de-la-Loire allows you to discover the many specialties of this superb region. First of all, we must mention Guérande and its salt marshes. Coarse salt, fine salt and Fleur de Sel, mixed with all kinds of spices, we obtain original recipes to renew the art of seasoning. THE BENEFITS What are the benefits of Guérande salt? Guérande salt good for health. Supports heart health by maintaining fluid balance and regulating blood pressure. Aids digestion by aiding the production of hydrochloric acid in the stomach. Improves skin quality by hydrating and preventing dehydration.
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THE RILLETTES An essential part of French gastronomy, pork rillettes remain a very popular culinary specialty in Sarthe. Tasty and easy to spread, they are today part of the Sarthois heritage. A brief history of Sarthoise rillettes If the city of Le Mans made rillettes popular, their origins are much older. Born in the Middle Ages in neighboring Touraine, pork rillettes were already mentioned in the 15th century by Rabelais. The author of Pantagruel called this specialty “brown pig jam”. Connerré, the cradle of Sarthoise rillettes |
MUSCADET DE "LA LOIRE"
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Today, Muscadet is recognized throughout the world! Delicious dry white wine produced near Nantes, its name evokes fresh and fruity aromas, known to pair perfectly with seafood. The origin of its name dates back to the Middle Ages, a period during which the most famous wines at the court were Muscat wines, a grape variety whose grapes have a characteristic musky flavor. The term “Muscadet” was then used to designate the most prestigious wines. It was used to designate several vineyards in France in turn, but gained the most importance in the vineyard of Nantes, then very famous. Today, this name continues and designates the region where the famous Muscadet wines are now produced. This cake from La Baule, which has become the benchmark for chocolate fondant, is distinguished by its lightly meringue crust, its inimitable melting texture and its salted butter caramel note. Produced every day in its laboratory in La Baule, the Fondant Baulois® cake is made from rigorously selected ingredients and according to a well-kept secret recipe. Its storage for several weeks, at room temperature, gives it the advantage of being able to travel without losing its delicious and incomparable texture
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WITH MUSCADET
Avocado with prawns
Shrimp, Oysters
Fresh water fish in beurre blanc
Tuna carpaccio
Beaufort cheese
Veal chops in a sauce
Roast rabbit leg with thyme
Smoked salmon
• Turbot in a sauce
- The consumption of seafood dates back at least to the hunter-gatherer period of prehistory, the origins of the history of culinary art. The oldest traces of shellfish consumption found, for example, in the Torremolinos cave on the shores of the Mediterranean Sea in Andalusia, demonstrate that they were already consumed by Homo sapiens and Neanderthals more than 150,000 years ago3. The seafood platter is to this day one of the seafood specialties, among other things, of French cuisine from the French coast, and of the end-of-year celebrations.
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