Centre-Val de Loire & Loir-et-Cher
Join Max, Patricia & Alessandro for our next Wine Tasting & Regional Supper celebrating the food & wine of the Loire Region.
Aperitif & Flight of Six Wines
Regional Cheese & Food pairings reflecting the season & the terroir.
Join us for a Spring ‘deep-dive’ in two central areas of the Loire river from Anjou through to Sancerre. We start with the flat landscape of Middle Loire, perhaps the river’s warmest section, giving it the name “Garden of France”, finishing in the limestone, sand and flint soiled, river carved planes of the Centre-Val Loire. In spring these regions become perhaps the most important in France as baby vegetables, new seasons goats cheeses and the regions’ bright wines come into their own. For a thousand years the Loire has fostered the greatest goats cheeses in France and indeed the world. The French wait for spring to start eating these elegant ‘chevres’ often assembling a cheeseboard devoted to the staggering variety of textures and flavours offered by this one category, lactic soft goats. The gastronomy of the region was known to Leonardo Da Vinci, who was partial to a Nougat de Tours, and, of course, it is the birthplace of Beurre Blanc, need more be said? The wines show so much more diversity and depth than simply the world famous Sancerre region and the Sauvignon Blanc grape variety: Chenin Blanc, Cabernet Franc – not just a blending grape but one that can anchor some of the greatest reds in France – Romorantin, Arbois, Pineau d’Aunis and many others. We’ll experience the beeswax and grapefruit notes of Savennières AOP, considered by some to produce the greatest dry Chenin Blancs on earth, and the 'struck gunflint' complexities of Pouilly Fumé from the famed Silex soils.
MENU
Six Cheese Pairings
Accompanied by Tasting Menu by Chef, Alessandro Grano
Brique Pasty Tartlet of Fresh Goat Curd, Spring Herbs, Green Asparagus & Shaved Raw Asparagus
& Forget-Me-Not Wildflower
Grilled Crottin de Chavignol, Lardons, Spring Leaves Flowering Chives & Fennel Fronds, Toasted Walnuts & Walnut Vinaigrette
White Asparagus, Sauce Grebbiche
Pure Duck Rillette, Toasted Baguette, Pickled Spring Radish & Cornichons
Classic Pike Quenelle, Tarragon Beurre Blanc
Anjou Pigeon, Cassis Jus, Spring Vegetables
Nougat de Tours ‘Tart’
Due to the nature of the tasting we are unable to accommodate dietaries requirements for this event.
