Often called the garden of France, the Loire Valley offers a simple, seasonal and generous cuisine. Start with rillettes de Tours, a slow-cooked pork spread, or crispy rillons, and try fouées, small puffed breads baked in the troglodyte ovens around Saumur. The region is a paradise for goat cheese lovers, from Sainte-Maure-de-Touraine to Crottin de Chavignol. For dessert, the upside-down tarte Tatin was born here. Pair it all with the valley’s famous wines: a crisp Sancerre, a sweet or sparkling Vouvray, a red Chinon or Saumur-Champigny, and a glass of Crémant de Loire to celebrate.
