Finesse rather than fireworks marks the gastronomy of this gentle, lovely region, known for exceptional white wines, delicate fish, and France’s most bountiful fruits and vegetables.
At le Calabash we are always asked, why have you chosen this area to setup ‘le Calabash’ and our answer is simply, it is Europe’s most unspoilt, undiscovered and fastest moving Culinary Destination. Putting aside some of the most beautiful countryside, architecture and history, we have so much to offer the Culinary Adventurer. The Loire boasts of the finest Wines and Sparkling wines in the world. Truffle and Saffron production is on an astronomic increase. Poultry, Pork, Beef and now Lamb is of the best in Europe. As the Loire valley borders the Atlantic, we have some of the finest Oysters and Mussels to be found on the continent. The Loire Valley is known as France’s Bread Basket, and this is evident throughout the year with wonderful Asparagus, Berries, Fruit, Vegetables and our Cheese Production is second to none.
What we have to offer our guests is an opportunity to enjoy and experience cooking in a Culinary environment second to none!
The serene and gentle Loire imposes its placid personality throughout this fertile valley region. The weather, too, is calm and cool, ideal for creating the Loire’s diverse and memorable wines, from the elegant and refined Savennières to the mildly sweet, pretty-in-pink rosés of the Anjou. No big, bold, heavily tannic wines here. The culinary repertoire evokes a sense of the good life, with a nod to the royal legacy of châteaux living over centuries past. There is more gentility than dazzle in the cuisine; many dishes are simply presented, and they couldn’t be better: a perfect pike perch, called sandre, from the river, bathed in a silky beurre blanc sauce; coq au vin prepared with a fruity red Sancerre; a tender fillet of beef in a Chinon red-wine reduction sauce.
Of Cabbages and Kings
The great kitchens of the royal households that set up camp throughout the Loire planned menus around the magnificent produce that thrives in this fecund region, dubbed the Garden of France. Local cooks still do. There are fat white asparagus in the spring; peas, red cherries, haricots verts beans, artichokes, and lettuces in the summer; followed by apples, pears, cabbages, and pumpkins in the fall.
White Wines and Reds, Too!
The Loire region spawns not only dazzling châteaux, but also some of the best wines in France—this is an important region for white-wine lovers, thanks to great chenin blanc and sauvignon blanc grapes. Top white appellations to imbibe, starting at the eastern end of the Loire and moving west, include flinty Sancerre’s, slightly smoky Pouilly-Fumés, vigorous and complex Vouvrays, distinguished Savennières, sparkling Champagne-style Saumurs, and finally the light, dry Muscadets, perfect with oysters on the half-shell.
In the realm of reds, try the raspberry-scented reds of Touraine, the heartier Chinons and Bourgueils, and the elegant rosés of the Anjou
This luscious “upside-down” apple tart is sometimes claimed by Normandy, but originated, so legend has it, at the Hotel Tatin in the Loire Valley town of Beuvron-Lamotte south of Orléans.
The best tarte tatins are made with deeply caramelized apples cooked under a buttery short-crust pastry, then inverted and served while still warm.
Made with a shallot, wine vinegar, and fish-stock reduction, and swirled with lots of butter, this iconic white sauce originated in the western Loire about a century ago in the kitchen of an aristocrat whose chef devised this variation on the classic béarnaise sauce.
Beurre blanc is the perfect accompaniment to the Loire’s delicate shad and pike.
With your glass of Pouilly Fumé, there are few things better than one of the region’s tangy, herby, and assertive goat cheeses. Le Calabash is set in the heart of the St Maures goats cheese AOC area where some of the finest goats cheese in the world is produced.
Among the best, appellation-controlled and farmhouse-made: the squat, pyramid-shape Pouligny-Saint-Pierre; the creamy, cylindrical Sainte-Maure de Touraine; and the piquant Crottins de Chavignol from Sancerre.
Try a warmed and gooey Crottin atop a salad for a real treat.