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Loire Valley restaurants

The Loire River has shaped both the landscape and the cuisine of the region. River fish, notably sandre (pike perch) and freshwater eel, are particular treats. Other fine local delights include asparagus in spring, strawberries in summer, and wild mushrooms and game (hare, venison, wild boar, partridge) in autumn and winter, as well as button and oyster mushrooms, which are cultivated in dank caves around Saumur. Also be sure to try the region's superb goat cheeses, from Selles-sur-Cher, Ste. Maure de Touraine, Valencay, and Crottins de Chavignol. In addition to classic dishes like coq au Chinon, fish in beurre blanc, foie gras, game pâtés, and pigeon, you'll also find modern renditions of the repertoire crafted by chefs who are lightening sauces, adding exotic spices, or rediscovering légumes oubliés ("forgotten vegetables"), such as old varieties of tomatoes, parsnips, or beets. Restaurants range from grand château establishments to bustling brasseries serving steaks and salads to simple village bistros. In addition to the restaurants listed here, the establishments of chefs who belong to the association Touraine Gourmande (www.tourainegourmande.com) tend to be worth a visit.

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Le Grand Monarque, Azay-le-Rideau

With tables in a big, beamed dining room or outside in the shady courtyard, this old coach inn is just the sort of restaurant you hope to find in provincial...more

Editors' Pick
Les Hautes Roches, Rochecorbon

This elegant château is partially carved into a cliff face, and its outdoor terrace is perfectly situated for leisurely meals overlooking the lazy Loire....more

Editors' Pick
Les Tuffeaux, Tours

Halfway between the cathedral and the river, Les Tuffeaux, with its wooden beams and stone walls, makes an attractive 17th-century backdrop to Gildas...more

Editors' Pick
Results 11-13 of 13  | previous   1 2
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

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