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| GASTRONOMY in TOURAINE |
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The Touraine, where Gargantua was born, the
land of good food and good living, offers excellent and varied accommodation. The visitor
will also very quickly discover that this is a region of great chefs.
The Touraine table serves recipes from all over France and also the much- appreciated
local specialities such as: rillettes (goose or pork pate), andouillette (tripe sausage),
geline, coq-au-vin with Chinon wine, delicious Ste Maure goat cheese, the so-called
"Tours" prunes, macaroons made by the monks of Cormery, the fouaces
(hearth-cakes) that Rabelais so loved and barley sugar. |
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| And to go with all this? The
great white wines of Vouvray, Montlouis, Amboise, Azay le Rideau; and the red wines of
Chinon, Bourgueil and Saint-Nicolas; not forgetting the red, white and rose wines
certified "Touraine". |
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