Ooh La Loire : Page 2 of 98 : MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France

BEETROOT PICKLED EGGS

By Sheila Wilton
March 30, 2026
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Apparently a popular way to pickle eggs is in beetroot juice, so that the egg whites turn a pretty fuchsia pink. The longer you keep the eggs in … Continue Reading →

POTATOES AU GRATIN

By Sheila Wilton
March 30, 2026
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This Potatoes Au Gratin recipe is made with potatoes, fennel, and Gruyere cheese? the perfect side dish. Ina Gartin’s Potato-Fennel Gratin recipe is the best, it pairs so well with … Continue Reading →

PORK TENDERLOIN WITH A CREAMY MUSTARD SAUCE

By Sheila Wilton
March 30, 2026
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A simple sauce made from just cream, mustard and a pinch of rosmary., but it is terrific. It’s glorious. Sophisticated. Luxurious. INGREDIENTS 1 tenderloin approx 1 kg Thin smoked … Continue Reading →

FISH CAKES

By Sheila Wilton
March 21, 2026
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Angela Nilsen’s fishcakes. Delightfully crispy on the outside, tender, moist and flaky on the inside, this is the best fish cakes recipe. Paired with the tartar sauce these fish cakes … Continue Reading →

CHICKEN WITH PRUNES IN RED WINE SAUCE

Inspired by the cuisine of south west France, this chicken is cooked alongside prunes while the chicken itself has an herbed crust of bread crumb, garlic and parsley. INGREDIENTS: … Continue Reading →

SPICY PICKLED EGGS

By Sheila Wilton
February 22, 2026
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If you’re a fan of pickling, you’ll love this spicy pickled egg recipe made with chilies, spices,cider vinegar and garlic. They’re super addictive, quick and easy to make. INGREDIENTS 10–12 … Continue Reading →

WELSH RAREBIT

By Sheila Wilton
February 7, 2026
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Welsh rarebit is a pub classic. Good cheese, beer, mustard and Worcestershire sauce combined and spread on toast make for a perfect hearty lunch or a rich starter. INGREDIENTS Serves … Continue Reading →

GYOZA DUMPLINGS WITH A COCONUT CURRY SAUCE

By Sheila Wilton
February 7, 2026
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This one pan dumpling dish, baked atop saucy coconut milk with curry and Bok choy, takes just a few minutes to put together, and bakes in less than a half … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.